Black Bean and Rice Burritos

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 15 mins

Easy, healthy, satisfying -- an excellent weeknight supper.



3/4 cup instant whole grain brown rice
1 cup water
1 (15 1/2 ounce) can black beans, rinsed and drained
2/3 cup plus 6 tablespoons salsa, divided
3/4 cup shredded sharp Cheddar cheese (3 ounces), divided
6 (10-inch) flour tortillas, heated
6 tablespoons sour cream


  1. 1. In a large saucepan, combine rice, water and beans. Cover and bring to a boil, reduce heat and simmer 10 minutes or until rice is tender. Stir in 2/3 cup salsa.
  2. Sprinkle 2 tablespoons cheese down center of one tortilla. Top with about 1/2 cup bean mixture, 1 tablespoon salsa and 1 tablespoon sour cream. Roll up burrito style. Repeat with remaining ingredients.

Recipe by Jean Kressy.



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