Cheesy Bean and Rice Burrito
Inspired by Taco Bell, this copycat Cheesy Bean and Rice Burrito is easy to make, cheap, and so much better than the original.
Servings 8 Burritos
Calories 385kcal
Ingredients
Creamy Jalapeno Sauce
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons pickled jalapenos diced optional
- 2 tablespoons pickled jalapeno juice optional
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle chili powder or regular chili powder
Cheesy Bean and Rice Burrito
- 8 9-inch flour tortillas
- 1 16-oz can of refried beans
- 2 ⅔ cups Spanish rice I used a box of New East’s Spanish rice which makes about 3 cups
- 2 cups Mexican cheese blend
Instructions
- In a small bowl, mix together the creamy jalapeno sauce ingredients.
- Lay a tortilla flat, spread ¼ cup of refried beans, ⅓ cup of Spanish rice, ¼ cup of Mexican cheese, and ½ tablespoon* of jalapeno sauce down the middle. Roll into a burrito.
- Fold the burrito.
- Place a skillet over medium heat. Add burrito seam side down. Toast on both sides till brown.
Notes
*I preferred how my burrito tasted with ½ of a tablespoon of sauce, but there is plenty of sauce if you want to add more or dip it for later.
Nutrition
Serving: 1Burrito | Calories: 385kcal | Carbohydrates: 51g | Protein: 13.4g | Fat: 15.1g | Saturated Fat: 6.9g | Fiber: 3.2g | Sugar: 2.1g