Black Bean And Brown Rice Burritos Recipes

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QUICK BEAN AND RICE BURRITOS



Quick Bean and Rice Burritos image

These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream

Steps:

  • In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.

BROWN RICE AND BLACK BEAN BURRITOS



Brown Rice and Black Bean Burritos image

Brown Rice and Black Bean Burritos

Provided by The Rachael Ray Staff

Number Of Ingredients 36

2 cups chicken stock or water
1 cup brown rice
Salt and ground black pepper
3 tablespoons EVOO - Extra Virgin Olive Oil
divided
1 small onion
chopped
2 cloves garlic
finely chopped or grated
1 jalapeo
chopped
1 teaspoon cumin
1 15-ounce can fire-roasted tomatoes
diced
2 14-ounce cans black beans
drained and rinsed
4 large
whole wheat tortillas
1 cup of smoked white cheddar
1/2 head iceberg lettuce
chopped
4 small tomatoes
seeded and diced
2 scallions
white and green parts
thinly sliced
1/2 bunch (about a handful) of cilantro leaves removed from stems
1 tablespoon honey
Juice of 1 lime
A few dashes hot sauce
1 jicama
peeled and cut into matchsticks
1 red onion
sliced
2 carrots
peeled and cut into matchsticks

Steps:

  • Place a medium pot over medium-high heat with the stock or water and brown rice
  • Season with salt and pepper, and bring up to a bubble
  • Cover the pan, reduce the heat to low and simmer until the rice has absorbed all the liquid, about 25 minutes
  • Fluff the rice with a fork
  • While rice is cooking, place another pot over medium heat with 1 turn of the pan of EVOO, onion, garlic, jalapeo, salt and ground black pepper
  • Cook until tender, about 3-4 minutes
  • Stir in cumin and cook about 1 minute then add tomatoes and beans, and heat through, about 2 minutes
  • Keep warm until the rice is ready
  • Just before the rice and beans are ready, place a dry skillet over medium heat
  • Warm the tortillas in the pan until hot and lightly blistered
  • Transfer finished tortillas to a plate and cover them in a clean kitchen towel to keep them warm
  • When everything is ready, lay down the tortillas and divide the cheese evenly between them
  • Divide the rice and beans between the tortillas as well as the lettuce, tomatoes, scallions and cilantro
  • Roll up each burrito
  • For the salad, whisk together honey, lime juice, hot sauce, salt and ground black pepper and remaining 2 tablespoons EVOO
  • Toss with jicama, red onion, and carrots
  • Serve on the side with a burrito

BROWN RICE AND BEAN BURRITO



Brown Rice and Bean Burrito image

Burritos are a great way to introduce vegetables and salads to your kids. It's like eating a hidden salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 8

1/4 cup cooked brown rice
1 tablespoon shredded Cheddar
1/4 avocado
1 teaspoon fresh lime juice
1 whole wheat 8-inch tortilla
2 tablespoons no-salt-added canned black beans
2 tablespoons thinly sliced or shredded carrots
1 tablespoon mild jarred salsa

Steps:

  • If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
  • Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
  • Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.

Nutrition Facts : Calories 300 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 9 grams, Sugar 2 grams

VEGETARIAN BEAN AND RICE BURRITO



Vegetarian Bean and Rice Burrito image

Like vegetarian burritos or bean burritos? Make a simple vegan bean and rice burrito with just a few simple Mexican-inspired ingredients.

Provided by Jolinda Hackett

Categories     Entree     Lunch     Dinner

Time 24m

Yield 4

Number Of Ingredients 12

2 cups cooked rice
2 tablespoons fresh cilantro (chopped)
2 limes (juiced)
1/2 onion (diced)
3 to 4 cloves garlic (minced)
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans; drained)
1 tablespoon chili powder
1/2 teaspoon cumin
1 tablespoon hot sauce (or to taste)
Optional: pinch salt (to taste)
2 (10-inch) large tortillas

Steps:

  • Gather the ingredients.
  • In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
  • In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
  • Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
  • Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
  • Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
  • Cut in half, and serve immediately.

Nutrition Facts : Calories 812 kcal, Carbohydrate 141 g, Cholesterol 0 mg, Fiber 14 g, Protein 24 g, SaturatedFat 3 g, Sodium 1290 mg, Sugar 2 g, Fat 17 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BLACK BEANS WITH BROWN RICE



Black Beans with Brown Rice image

Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tablespoons canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2-1/2 cups hot cooked brown rice

Steps:

  • In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.

BLACK BEAN AND RICE BURRITOS



Black Bean and Rice Burritos image

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

Provided by Bobikel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 17

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
  • Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
  • Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g

CRISPY BLACK BEAN AND RICE BURRITOS



Crispy Black Bean and Rice Burritos image

Provided by Layla

Time 15m

Number Of Ingredients 14

1 can of black beans
1/2 can of canned corn
1.5 cup mozzarella or Mexican blend shredded cheese
1 cup cooked rice (Optional)
1/2 bell pepper (chopped)
1/2 onion (chopped)
1/4 cup cilantro (chopped)
1 tablespoon butter
1 teaspoon oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cumin
juice of half a lime
8 medium flour tortillas

Steps:

  • Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
  • To make the wraps, Lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
  • After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.
  • Serve warm with sour cream or salsa.

Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Fat 10.1 g, SaturatedFat 3.7 g, Cholesterol 14.9 mg

BLACK BEAN AND BROWN RICE BURRITOS



Black Bean and Brown Rice Burritos image

Make and share this Black Bean and Brown Rice Burritos recipe from Food.com.

Provided by Donna

Categories     Lunch/Snacks

Time 40m

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can fat free black beans, drained and rinsed
1 large onion, finely grated
1 (4 ounce) can green chilies
2 tablespoons chopped fresh cilantro
1 teaspoon red chili powder
8 whole wheat tortillas
2 cups cooked brown rice
1 cup salsa

Steps:

  • Preheat oven to 350 degrees.
  • In large mixing bowl mash beans with grated onion.
  • Stir in chiles, cilantro and chili powder.
  • Spread tortillas out on counter and place equal amounts of the bean mixture on each one.
  • Top with 1/4 cup of cooked brown rice.
  • Fold in sides and roll tortilla to completely enclose contents.
  • (this is easier if you heat the tortillas for a few seconds on each side on your stove burner) Place all 8 burritos, seam side down, in a sprayed or nonstick baking pan.
  • Pour salsa evenly over the top and bake at 350 degrees for 20 minutes.
  • Garnish with shredded lowfat cheese and fat free sour cream.

BROWN RICE AND BEAN BURRITO



Brown rice and bean burrito image

A vegetarian take on the classic Mexican dish.

Provided by lauren54321

Time 1h15m

Yield Makes 10 Burritos

Number Of Ingredients 31

250g pinto beans
300g brown rice
1 red pepper
1 yellow pepper
2 garlic cloves
2 red onions
Olive oil
400g black beans (canned)
1 can of tomatoes
4 tsp mild chilli powder
4 tsp cumin
4 tsp paprika
10 large flour tortillas
500g mature cheddar - grated
250g pinto beans
300g brown rice
1 red pepper
1 yellow pepper
2 garlic cloves
2 red onions
Olive oil
400g black beans (canned)
1 can of tomatoes
4 tsp mild chilli powder
4 tsp cumin
4 tsp paprika
10 large flour tortillas
500g mature cheddar - grated
Sour cream
Guacamole
Salsa

Steps:

  • Rinse the pinto beans and bring them to the boil on a medium heat before reducing the heat and leaving them to simmer for 60 minutes until soft.
  • At the same time, boil the brown rice and then leave to simmer for 40-50 minutes until cooked.
  • While waiting for the beans and rice, finely dice the garlic, onions and peppers.
  • Heat the oil in a large pan and add the garlic and onions, keeping the heat low until they have softened before adding the peppers and leaving for another 5 minutes.
  • Strain the black beans and add them to the pan along with the canned tomatoes.
  • When cooked, add the pinto beans to the mixture (turn off the heat on the onion mixture and wait until the pinto beans and rice are ready if they are not already to avoid frying), followed by the rice and mix thoroughly.
  • Add the cumin, paprika and chilli powder to the mixture and season to taste.
  • Warm the tortillas according to instructions on the packet. Divide both the grated cheese and the burrito mixture between each tortilla and wrap them up.
  • Serve with the sour cream, guacamole and salsa.

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