Bean and Rice Burritos
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Ingredients
- 2 cups cooked rice
- 1 small onion, chopped
- 2 cups cooked kidney beans (1 (15 ounce) can, low-sodium, drained)
- 8 (10 inch) flour tortillas
- 1/2 cup salsa
- 1/2 cup cheese, shredded
Instructions
- Wash hands with soap and water.
- Preheat the oven to 300 °F.
- Peel the onion, and chop it into small pieces.
- Drain the liquid from the cooked (or canned) kidney beans.
- Mix the rice, chopped onion, and beans in a bowl.
- Put each tortilla on a flat surface.
- Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
- Fold the sides of the tortilla to hold the rice and beans.
- Put each filled tortilla (burrito) in the baking pan.
- Bake for 15 minutes.
- While the burritos are baking, grate 1/2 cup cheese.
- Pour the salsa over the baked burritos. Add cheese.
- Serve the burritos warm.
Nutrition
| Calories | 341 |
|---|---|
| Protein | 11 g |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 7 mg |
| Sodium | 607 mg |
| Carbohydrates | 55 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network