This kid-friendly rice and bean burrito recipe is a delicious and nutritious meal that is perfect for busy families.
Ingredients
1 1/4 cup
White rice, medium-grain, dry
1 whole lime(s)
Lime juice (fresh)
2 tbsp
Cilantro (coriander)
(fresh, roughly chopped)
1 small
Red onion
(chopped)
3 clove(s)
Garlic
(minced)
2 tbsp
Vegetable oil
1 cup
Black beans, canned
(low sodium option; rinsed and drained)
1 cup
Sweet corn, canned, drained
1 tsp
Chili powder
1/2 tsp
Cumin
1/2 tbsp
Hot sauce
(to taste, optional)
4 large tortilla(s)
Wheat flour tortilla
Instructions
This kid-friendly rice and bean burrito recipe is a delicious and nutritious meal that is perfect for busy families. To make it, start by cooking the rice according to the package instructions. Once complete, stir in the juice of a lime and cilantro. In a separate pan, heat the vegetable oil and gently fry the onion until soft. Add the garlic and cook for another 1-2 minutes. Add the beans, chili powder, cumin, and hot sauce (if desired) and cook until the beans are heated through and soft. Then add the corn and cook until warmed through. Turn off the heat and stir in the cooked rice. Then warm the tortillas by microwaving them under a damp paper towel for 15-30 seconds, or griddle them over low heat. To assemble the burrito, add the rice and bean mixture to the bottom half of the tortilla and fold the bottom of the tortilla up and over the filling. Make two folds on either side and roll it up, eating it as a whole or cutting it in half and serving it with a side salad. Enjoy!
Cook rice according to package instructions. When cooking is complete, Stir in the juice of the lime and cilantro.
Meanwhile, peel and finely chop the onion and crush the garlic. In a pan, add the vegetable oil and gently fry the onion until soft then add the garlic and cook for another 1-2 minutes.
Add the beans, chili powder, cumin, and hot sauce (if using) to the onion and garlic and stir to combine. Allow the beans to cook until heated through and soft, this should take about 5-10 minutes. You can keep them whole or gently press on them with the back of a fork if you like some mushy.
Once the beans are cooked add the corn and cook until warmed through.
Turn off the stovetop and remove the pan from the heat. Stir in the cooked rice.
Warm the tortillas first by microwaving them under a damp paper towel for 15-30 seconds, or on a griddle over low heat. This will make the tortilla much easier to fold.
Add the rice and bean mixture to the bottom half of the tortilla. Fold the bottom of the tortilla up and over the filling, pulling the filling back tight toward the bottom of the tortilla. Next, make two folds on either side. Keeping the filling snug inside, roll it up! Eat whole or cut in half and serve with the side salad.
Notes:
Rice and bean burritos are a great way to get protein, fiber, and complex carbohydrates in one meal. They are a great source of protein, with both the beans and rice providing between 7-11 grams per serving. The complex carbohydrates in the rice provide long-lasting energy and the fiber from the beans helps to keep you feeling full longer. Additionally, the combination of rice and beans can provide a complete protein, making it an excellent choice for vegetarians and vegans.
