Spicy Bean and Rice Burrito

For the Blogger’s Choice Swap (thanks for organizing the swap Sarah at http://www.tasteofhomecooking.blogspot.com )was given Christine’s Blog to look through and choose a recipie to make.  I chose the burritos.  While her recipe reminded me more of a soft taco (wrapped in a flatbread, not pressed or heated etc….) the premise was there for a good burrito that’s easy to make. I adapted the recipe a bit to my taste. I think the next time I make these I will add something for crunch as the texture inside was pretty uniform-perhaps red pepper strips. Burrito

Spicy Bean and Rice Burrito

  • 1 tbsp vegetable or canola oil
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/3 cup water
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 8oz canned corn, drained and rinsed (or 3 ears fresh corn, cooked and kernels cut from cob)
  • 2 cups cooked white rice
  • 1/4 cup salsa
  • 6 burritos
  • 4-8 ozs freshly grated cheddar, monterey jack and/or colby jack cheese (or any cheese you prefer)
  • Fat free sour cream
  • Avocado, sliced


  1. Heat the oil in a large skillet over medium-high heat. Add the next 5 ingredients through cayenne pepper. Cook them for 30-60 seconds until fragrant, stirring to combine with a spatula.  Add drained and rinsed beans  (shake off excess water to avoid adding to hot oil in pan).  Stir and combine with spices. Add the water, bring to a simmer then cook for about 10 minutes, mashing slightly with the spatula. Add the corn and just heat through.  Add the rice and salsa and stir to combine. Remove from heat.
  2. Microwave burritos for about 15 seconds to warm them up.
  3. Spoon a few tsp of bean/rice mixture onto the edge of one of the burritos, spoon in a bit of sour cream and spread across the burrito, then sprinkle desired amount of cheese.
  4. Starting at the end with the bean/rice mix carefully and gently fold the edge over the bean/rice mixture. Continue rolling carefully, tucking all of the filling in tightly as you go and folding the edges in.
  5. Heat on a grill pan or panini press to melt cheese. If you use the grill pan turn once.
  6. Serve with sliced avocado, additional sour cream or any other condiment you’d like.

This recipe makes enough filling for far more than 6 burritos. I suggest buying a 12 pack of large burritos and freezing some for a later date.


2 Comments (+add yours?)

  1. The Home Cook
    Feb 01, 2013 @ 10:26:39

    I usually add chopped Romaine hearts to my burritos for some crunch. These are so good. I think I’ve made them before. 🙂


  2. Nicole
    Feb 01, 2013 @ 18:32:44

    A grilled burrito sounds great right now! Yours looks wonderful.


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