Salsa Rice and Bean Burritos
With only 5 ingredients and super easy preparation, even the kids can help make these tasty burritos. You can’t get a satisfying and nutritious meal much less expensive or easier than this.
- Prep: 5 min
- Cooking: 25 min
Ingredients
- 1 cup (250 mL) long-grain white rice
- 1 1/4 cups (300 mL) salsa divided
- 1 can (19 oz/540 mL) black kidney beans or red drained and rinsed
- 1 cup (250 mL) shredded Canadian Monterey Jack cheese or Cheddar cheese divided
- 4 large whole wheat flour tortillas
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Preparation
In a medium saucepan, combine rice, 1 cup (250 mL) of the salsa and 2 cups (500 mL) water. Bring to a boil over high heat, stirring twice. Cover, reduce heat to low and simmer for 20 min or until rice is tender and liquid is almost absorbed. Using a fork, stir in beans and half of the Canadian Monterey Jack cheese. Let stand, covered, for 2 min.
Spoon one-quarter of the bean mixture along the centre of each tortilla; top with remaining salsa and cheese. Fold up bottom then fold in both sides and roll up to enclose filling.
Tips
Cooking Tips: If you have the time, use long-grain brown rice in place of the white. Increase water for cooking to 3 cups (750 mL). Increase cooking time to 35 to 40 min, or according to package directions.
If you prefer, use 8 small whole wheat flour tortillas in place of the large and serve 2 burritos per person.
For the Adventurous: Use hot salsa and Canadian Monterey Jack with Hot Peppers for a spicy version.
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Nutritional information
Per serving| Energy: | 555 Calories |
| Protein: | 22 g |
| Carbohydrate: | 87 g |
| Fat: | 13 g |
| Fibre: | 10.8 g |
| Sodium: | 1269 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 31 % / 339 mg |
| Folate: | 86 % |
| Selenium: | 45 % |
| Thiamin: | 52 % |
| Zinc: | 46 % |
