This cheesy burrito got high marks from our Kids Taste-Testing Panel. Plus, it delivers a healthy dose of fiber, calcium, and complex carbs. The rice-and-bean mixture can be prepared ahead, refrigerated, and then reheated when you're ready to assemble burritos.

Recipe by Oxmoor House August 2011


Recipe Summary

4 servings (serving size: 1 burrito)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; sauté 4 minutes or until onion is tender. Stir in rice, beans, and corn; cook, stirring constantly, 3 minutes or until thoroughly heated. Remove from heat.

  • Spread 1 tablespoon sour cream on each tortilla; top each with about 1/2 cup bean mixture, 2 tablespoons cheese, and 1 tablespoon salsa. Fold sides of tortillas over filling, and roll up.

  • Young Chefs can:

  • Pour beans in colander, and rinse

  • Sprinkle cheese

  • Help roll up burritos

  • Older Chefs can:

  • Measure chili powder and cumin

  • Assemble burritos

Nutrition Facts

260 calories; fat 9.8g; saturated fat 2.6g; mono fat 1g; poly fat 0.5g; protein 13g; carbohydrates 37.6g; fiber 7.5g; cholesterol 13mg; iron 1.9mg; sodium 751mg; calcium 233mg.