Refried Beans and Rice Burritos

Save some time by preparing the accompanying veggies while the burritos cook in the microwave.

Yield: 4 servings (serving size: 1 burrito)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 0.0%
  • Fat: 9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.2g
  • Protein: 15.1g
  • Carbohydrate: 62.5g
  • Fiber: 7.4g
  • Cholesterol: 10mg
  • Iron: 0.7mg
  • Sodium: 1190mg
  • Calcium: 148mg


  • 1 (10-ounce) package frozen Southwestern-style rice (such as Birds Eye Steamfresh)
  • 1 cup canned fat-free refried beans
  • 4 (8-inch) 96% fat-free whole wheat tortillas (such as Mission)
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
  • Thinly sliced iceberg lettuce (optional)
  • 1/2 cup diced tomato
  • 1/2 cup diced cucumber
  • 1/2 cup fresh salsa
  • 1/4 cup light sour cream


  1. 1. Microwave rice according to package directions.
  2. 2. Spoon 1/4 cup refried beans down center of each tortilla; top each with 1/3 cup rice and 2 tablespoons cheese.
  3. 3. Arrange burritos, seam side down, in a microwave-safe baking dish. Cover with plastic wrap, and microwave at HIGH 3 minutes or until thoroughly heated. Place lettuce on each of 4 plates, if desired, and top with burritos. Top each burrito with 2 tablespoons tomato, 2 tablespoons cucumber, 2 tablespoons salsa, and 1 tablespoon sour cream.
  4. Serve with: Fruit Juice Coolers
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