Cooking at Home – Bean and Rice Burritos

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Published Saturday, March 24, 2018

Makes:   8 servings 

These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.


2 cups rice (cooked)
1 onion (small, chopped)
2 cups kidney beans (cooked, or one 15 ounce can, drained)
8 flour tortillas (10 inch)
1/2 cup salsa
1/2 cup cheese (shredded)


1. Preheat the oven to 300 degrees.

2. Peel the onion, and chop it into small pieces.

3. Drain the liquid from the cooked (or canned) kidney beans.

4. Mix the rice, chopped onion, and beans in a bowl.

5. Put each tortilla on a flat surface.

6. Put 1/2 cup of the rice and bean mix in the middle of each tortilla.

7. Fold the sides of the tortilla to hold the rice and beans.

8. Put each filled tortilla (burrito) in the baking pan.

9. Bake for 15 minutes.

10. While the burritos are baking, grate 1/2 cup cheese.

11. Pour the salsa over the baked burritos. Add cheese.

12. Serve the burritos warm.

Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes

Nutrition Information

Nutrients Amount

Calories 358 

Total Fat 8 g

Saturated Fat 3 g

Cholesterol 7 mg

Sodium 557 mg

Total Carbohydrate 58 g

Dietary Fiber 6 g

Total Sugars 2 g

Added Sugars included 0 g

Protein 13 g

Vitamin D 0 mcg

Calcium 161 mg

Iron 4 mg

Potassium 338 mg may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.

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