Rice and Bean Burritos
Taco-seasoned rice and protein-packed black beans wrapped in flour tortillas for a quick and easy lunch or dinner. These freezer-friendly wraps are also perfect for meal prep!
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Servings: 4
Calories: 267kcal
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup white onion chopped
- 1 cup long-grain white rice
- 2 tablespoons taco seasoning
- 4 8-inch flour tortillas
- 1 15-ounce can black beans, rinsed and drained
- 1 tablespoon cilantro chopped
Instructions
- Into a medium saucepan over medium-high heat, add the oil. When the oil is hot, add the onion. Saute for 1 minute to soften.
- Add rice and taco seasoning, stirring to coat. Continue cooking for an additional 1 minute, stirring frequently.
- Pour in 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Do not remove the lid and do not stir the rice as it simmers.
- Keeping the lid on, remove from heat and let the rice stand for 10 minutes. Do not skip this step! Letting the rice rest allows it additional time to absorb the steam and firm up a bit. When the 10 minutes is up, gently fluff the rice with a fork.
- Arrange the tortillas on a flat surface. Spoon rice onto each tortilla, then top with black beans, and a sprinkling of cilantro. Fold in the sides of the tortillas then slowly and firmly roll into burritos. Slice in half and serve or store for later, wrapped tightly in plastic wrap or aluminum foil, iinthe refrigerator or freezer.
Nutrition
Calories: 267kcal | Carbohydrates: 53g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 325mg | Potassium: 107mg | Fiber: 2g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
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