Rice and Bean Burritos

Photo: Ryan Benyi; Styling: Susan Vajaranant

This recipe uses rice left over from Stuffed Peppers.

Yield: Serves 8
Cost per Serving: $1.26
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 387
  • Fat: 9g
  • Saturated fat: 2g
  • Protein: 11g
  • Carbohydrate: 66g
  • Fiber: 8g
  • Cholesterol: 0.0mg
  • Sodium: 905mg

Ingredients

  • 8 10-inch flour tortillas
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 15-oz. can pinto beans, drained, rinsed
  • 1 cup frozen corn kernels, defrosted, optional
  • 10 ounce enchilada sauce
  • 2 cups cooked brown rice from Stuffed Peppers
  • 1 1/2 cups grated Cheddar, optional

Preparation

  1. 1. Preheat oven to 350ºF. Wrap tortillas in foil. Bake for 15 minutes.
  2. 2. In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; sauté 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; sauté until heated through, about 1 minute. Remove from heat; let cool slightly.
  3. 3. One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.
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