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Bean, cheese and rice burritos
Bean, cheese and rice burritos
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Convenient and healthy freezer-friendly burritos for busy days.
Ingredients:
  • 1 medium brown onion, finely chopped
  • 400g can no-added-salt red kidney beans, drained, rinsed
  • 125g can corn kernels, drained, rinsed
  • 1.25 gm Mexican spice mix
  • 200g jar mild taco sauce
  • 2 green onions, thinly sliced
  • 66.00 gm brown medium grain rice
  • 6 burrito tortillas
  • 187.50 ml grated reduced-fat tasty cheese
  • Light sour cream, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Sauté brown onion and garlic until softened, about 2 to 3 minutes. Add beans, corn, spice mix, sauce, and 1/4 cup cold water. Bring to a boil, then reduce heat to medium-low and simmer for 8 minutes until the sauce thickens. Remove from heat and stir in green onion. Let it cool before serving.
  • Cook the rice according to the packet instructions, then drain.
  • Follow the packet instructions to heat the tortillas. Lay them flat and evenly divide 1 1/2 tablespoons of rice down the center of each tortilla. Sprinkle 1 1/2 tablespoons of cheese over the rice, then add 1/3 cup of bean mixture. Roll the tortillas tightly around the filling. Serve with a side of sour cream.

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