Cheesy Bean 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 12 Burritos
Ingredients
Creamy Jalapeno Sauce
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons pickled jalapeños, 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
- 12 flour tortillas
- 1 16-oz can of refried beans
- 1 ½ cups Spanish rice I used a box of New East’s Spanish rice which makes about 3 cups
- 1 ½ cups Mexican cheese blend
Instructions
- In a small bowl, mix together the creamy jalapeno sauce ingredients.
- Warm a tortilla in a dry skillet over medium heat for about 15–20 seconds per side, or until pliable.
- Spread about 2 tablespoons of refried beans, Spanish rice, and cheese down the center of the tortilla.
- Drizzle with ½ tablespoon of creamy jalapeño sauce (or more if you’d like).
- Roll into a burrito, leaving one end open. Repeat with remaining tortillas.
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: 316kcal | Carbohydrates: 45g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Fiber: 5g | Sugar: 4g
