Bean and Rice Burritos (Whole Wheat) Recipe

Name: Bean and Rice Burritos (Whole Wheat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can pinto beans 16 oz waterpak; 1 cup brown rice cooked; 1/2 cup onions frozen, chopped; 1/2 cup green bell peppers frozen, chopped; 1/2 cup corn frozen; 1 dash chili powder; 1 dash cumin; 1 dash garlic powder; 3/4 cup water; 1 x salsa oilfree, low sodium; 10 each flour tortillas, whole wheat; 1 x lettuce chopped; 1 bunch scallions, spring or green onions chopped; 1 each tomatoes chopped

Servings: persons

1 can pinto beans 16 oz waterpak
1 cup brown rice cooked
1/2 cup onions frozen, chopped
1/2 cup green bell peppers frozen, chopped
1/2 cup corn frozen
1 dash chili powder
1 dash cumin
1 dash garlic powder
3/4 cup water
1 x salsa oilfree, low sodium
10 each flour tortillas, whole wheat
1 x lettuce chopped
1 bunch scallions, spring or green onions chopped
1 each tomatoes chopped

1
Saute the frozen onions and green peppers in a few tablespoons of water in a skillet.
2
Drain and rinse the beans and place in a skillet and mash with a potato masher.
3
Add the cooked rice, corn, spices and water.
4
Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.
5
Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave.
6
Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.
7
Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito.
8
Serve immediately, topped with additional salsa if desired.
9
The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.
10
The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.

1621

kcal

Calories

Fat

283

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can pinto beans 16 oz waterpak, 1 cup brown rice cooked, 1/2 cup onions frozen, chopped, 1/2 cup green bell peppers frozen, chopped, and more.

Yes, Bean and Rice Burritos (Whole Wheat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Rice Burritos (Whole Wheat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions