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Community Recipe
from [BlueeyedSara7]

Black Bean-and-Rice Burritos

Cooking Light, JUNE 1994, page 103

  • Yield: 6 servings ( Serving Size: 1 burrito )
  • Prep time:15 Minutes
  • Cook time:12 Minutes


  • 1 bag(s) boil-in-bag converted rice regular size
  • 1 tablespoon(s) salt-free garlic-and-herb spice blend
  • 1/4 teaspoon(s) ground cumin
  • 15 ounce(s) canned black beans undrained
  • 6 8-inch flour tortillas
  • 1/4 cup(s) shredded reduced-fat sharp cheddar cheese 3 ounces
  • 6 tablespoon(s) sliced green onions
  • 6 tablespoon(s) salsa
  • 6 tablespoon(s) plain low-fat yogurt


Cook rice according to package directions, omitting salt and fat.

Combine spice blend, cumin, and undrained black beans in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in rice.

Spoon about 1/3 cup bean mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onions, 1 tablespoon salsa, and 1 tablespoon yogurt; roll up. Yield: 6 servings (serving size: 1 burrito).

CALORIES 348 (18% from fat); PROTEIN 15.2g; FAT 6.8g (sat. 2.3g., mono 2.2g, poly 1.5g); CARB 56.4g; FIBER 2.1g; CHOL 10mg; IRON 3.9 mg; SODIUM 438mg; CALC 247 mg

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Black Bean-and-Rice Burritos recipe