If you are looking for a new meal idea that has lots of nutritional benefits, try these bean and rice burritos. This recipe is very easily to duplicate, and leftover burritos can even be stored in the freezer to eat at a later time. You can also add extra toppings to customize your burrito to your liking!
- 4(10-inch) flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup refried beans
- 2 cups cooked rice
Arrange a rack in the middle of the oven and heat the oven to 350ºF.
Stack 4 flour tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until soft and pliable, about 30 seconds.
Assemble each burrito as follows: sprinkle 1/2 cup Mexican blend cheese across each tortilla just below the center. Evenly top the cheese with 1/4 cup refried beans, followed by 1/2 cup rice. Roll each burrito up tightly by folding the sides over the filling, then rolling from the bottom up.
4. Place the burritos on a rimmed baking sheet. Bake until heated through and lightly browned, about 10 minutes.
Storage: Wrap each unbaked burrito tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325ºF oven until warmed through, about 20 minutes if refrigerated or about 30 minutes if frozen. Microwaving is not recommended, as the burritos will be soggy.