This creamy and cheesy bean and rice burrito is a perfect cheat night comfort food and a slightly healthier option than a fast-food burrito. This burrito will satisfy any craving for Tex-Mex. It’s perfect as a main course or weekend lunch.
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Making Tex-Mex At Home
Okay, I recognize the goal of this blog and our fascination with beans stems from a desire to eat better. But, sometimes you just have a craving and it needs to be satisfied.
Living in Spain, we actually have access to some pretty decent traditional Mexican food. What we don’t have is the less-than-authentic versions of Tex-Mex or maybe not so Mexican food we grew up with in the US. So, we need to recreate our favorites at home.
Also, check out our recipe for Chili Cheese Burritos Using Leftover Chili.
Creamy Rice And Beans Burrito
As much as this is not the healthiest of recipes, there are a few ways it’s at least a slightly healthier version. First off, it’s meatless (we do use chicken broth). Despite the fact that there is no chicken or beef, it’s a hefty and filling burrito. This is because of all of those tasty refried beans in the burrito.
Second, by making our own refried beans we are losing some of the preservatives that are added into pre-made beans.
Last, by using fresh salsa and low-fat sour cream, we are doing our best to make this rice and beans burrito better than what you get at a fast-food chain.
Cheesy Bean And Rice Burrito Ingredients
For The Rice
In this cheesy bean and rice burrito, the rice really is the key. I make it with white rice, chicken broth, salsa, and chili powder.
I almost always cook my rice in low sodium chicken broth. I find it adds to much flavor to a dish. It’s possible to use vegetable broth or even water in this recipe.
For the salsa, I like using fresh salsa from the deli or produce area rather than typical jarred salsa. I find it is more fresh-tasting and less chunky. Because it is less chunky, it adds flavor and color without all the big pieces of tomato.
If you like a spicy bean burrito, add a little extra chili powder or use hot salsa. Just remember to add the chili powder a little at a time so you don’t overdo it.
For The Beans
For this recipe, I used Bush’s low sodium pinto beans. I also like using Goya beans, but Bush’s were on sale. I also prefer low-sodium and then adding my own salt to taste. Bush’s also has a new organic pinto bean, which you can see here.
I don’t like to drain the beans for this recipe, because I like the pinto beans a little more soft and moist. If you like thicker beans, drain the beans, but don’t rinse them.
Add chili powder, garlic powder, salt, and pepper to the beans. That’s it.
Additional Bean Burrito Ingredients
Any large burrito-sized tortilla will work. I used Mission for this recipe, which comes in an eight-count bag. Feel free to use whole wheat or low carb tortillas.
I used pre-shredded Mexican cheese, which makes the recipe super easy to prepare. You can also shred any cheddar or Monterey Jack you have at home.
The rest of the ingredients focus on dressing the burrito. The spicy sauce comes from low-fat sour cream and hot sauce. I used Frank’s Hot Sauce, but any hot sauce or Tabasco will do. I also served the bean and cheese burritos with a touch of the fresh salsa on the side.
How To Make A Bean And Cheese Burrito
This is not an overly complicated bean recipe, but it requires three key steps: 1) making the rice; 2) making the beans; and 3) assembling the burrito. You can make the beans while making the rice, but the rice takes a bit longer to prepare.
Cooking The Rice For The Burrito
In a medium-sized saucepan, add white rice, chicken broth, salsa, and 1 teaspoon of chili powder in a medium-sized saucepan. Feel free to add a little more chili powder if you like spicy food.
Make the rice just like any other rice. Bring to a boil, and then cover the rice and reduce the heat to simmer. I like to put the cover a little askew to allow the steam to escape. This keeps the water in the pot from boiling over.
The rice will probably take at least 30 minutes. Keep an eye on it towards to end to make sure it doesn’t burn or stick to the bottom. Feel free to stir the rice and take a taste to see if it is ready. If it is still crunchy but there isn’t a lot of moisture left, add a bit more chicken broth or even water to get the rice nice and moist.
After the rice is underway, mix the sour cream and hot sauce. Place it in the fridge to keep it chilled while the rice is cooking.
Cooking The Beans For The Burrito
While the rice is cooking, prepare the beans. Add the beans, chili powder, garlic powder, salt and pepper to a medium-sized saucepan.
Cook over medium-high heat for about 8-10 minutes or until the beans are warm and cooked through. Once the beans are heated through remove them from the heat.
Using a potato masher, mash the pinto beans to make them like refried beans.
Assembling The Bean And Rice Burrito
When the rice and beans are ready, place a large tortilla on a large cutting board.
You can add as much or as little to the burrito as you want. Remember, though, that the more you add, the harder it will be to roll the burrito. No matter what you do it will taste good but just might not look as pretty if it is over-stuffed.
Place about 2 or 3 tablespoons of rice, top with beans and lots of cheese to make it cheesy. You can see the steps in the photo of the bean burrito above.
Wrap the burrito by folding one long side up, then the two short sides, and then the top long side. Repeat for each burrito.
If the burrito is a bit stubborn and doesn’t want to fold, add just a little bit of water with your finger under the burrito edges to help it stick. This is similar to licking an envelope to make it stick.
Heat a large frying pan without oil. Place each burrito fold side down on the frying pan.
I lift the burrito by hand and gently flip it over to place it in the skillet or frying pan. I find this easier than using a spatula to move the burrito
Depending on how hot your pan is, wait 3-4 minutes and then flip it over. Be sure to watch the burrito so it doesn’t burn. Depending on your skillet or frying pan it might take less time or a little more.
Because most of the ingredients are already warm, you are not really cooking the burrito. The goal is to make the burrito stay together, to warm the tortilla, and to add a little crispiness to the outside.
Slice the cheesy bean and rice burrito in half on a cutting board. Serve with a dollop of spicy sour cream sauce and salsa.
- 6 large burrito-sized tortillas
- 1 cup white rice
- 2 cups chicken broth
- 1 cup chunky salsa (1/2 for the rice, the rest reserved for serving)
- 2 teaspoons chili powder (one for the rice, one reserved for the beans)
- 2 cans pinto beans, undrained
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 8 ounce bag shredded Mexican cheese
- 1 cup low fat sour cream
- 1 tablespoon hot sauce
- Add white rice, chicken broth, salsa, and 1 teaspoon of chili powder in a medium-sized saucepan.
- Bring to a boil on medium-high heat. Cover and reduce the heat to a simmer. Cook for 30-35 minutes or until the rice is soft and has absorbed the chicken broth.
- While the rice is cooking, prepare the beans. Add the beans, chili powder, garlic powder, salt and pepper to a medium-sized saucepan.
- Cook for 8-10 minutes or until the beans are warm and cooked through.
- Using a potato masher, mash the pinto beans to make them like refried beans.
- While the rice and beans are cooking, prepare the sauce. In a small bowl mix the sour cream and hot sauce with a fork until blended.
- When the rice and beans are ready, place a large tortilla on a large cutting board.
- Place about 2 or 3 tablespoons of rice, top with beans and lots of cheese to make it cheesy.
- Wrap the burrito by folding one long side up, then the two short sides, and then the top long side.
- Repeat for each burrito.
- Heat a large frying pan without oil. Place each burrito fold side down on the frying pan.
- Depending on how hot your pan is wait 3-4 minutes and then flip it over. Be sure to watch the burrito so it doesn't burn.
- Serve with a dollop of spicy sour cream sauce and salsa.
This is not a complicated recipe, but there are a few unique steps if you are not used to making burritos at home. Be sure to see the tips above.
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Amount Per Serving: Calories: 1307Total Fat: 53gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 114mgSodium: 3298mgCarbohydrates: 156gFiber: 26gSugar: 14gProtein: 56g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Here are just a few additional modifications or changes depending on your mood:
- If you are short on time you can use pre-made refried beans. I like starting with pinto beans and seasoning them myself.
- If you like spice, add a diced jalapeno pepper to the pinto beans.
- If you prefer black beans, swap the pinto beans to create a black bean and rice burrito. Add a little diced garlic to the beans for extra flavor instead of the garlic powder.
- If you want to make the cheese and bean burrito recipe even more cheesy, use store-bought queso.
- To make this bean and cheese burrito vegetarian, use vegetable bouillon or vegetable broth to make the rice, or even just use water.
What To Do With Leftovers
I always find I have leftover rice and beans after making up the cheesy bean and rice burrito. I make this 6 portion recipe for just the two of us. We end up eating 3 or 4 smaller burritos. Then, we use all the leftovers for a tasty breakfast been, cheese, and rice burrito!