Bean and Rice Burrito

How to Make Bean and Rice Burrito

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1. Heat the oil in a pan over medium heat and cook the onion for 5 minutes. Add the garlic, cumin and chili powder and cook for 1 minute.

   Mark done Start 5 min timer

2. Stir in the rice and cook for 2 minutes. Warm the refried beans in a separate pan or the microwave.

   Mark done Start 2 min timer

3. Warm the tortillas. Spread a quarter of the beans down the middle of each, then add the rice, salsa and cheese.

   Mark done

4. Fold in the sides, roll up tightly and toast seam side down in a dry pan for 2 minutes per side.

   Mark done Start 2 min timer

Tips for Making Bean and Rice Burrito

• Warm the tortillas first so they do not crack.
• Do not overfill; fold in the ends before rolling.
• Use leftover rice, cooked and cooled quickly.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Soured cream
• Guacamole
• Green salad
• Hot sauce

Storing & Reheating Bean and Rice Burrito

Keeps in the fridge for up to 2 days wrapped in foil. Reheat in a pan or oven at 180°C for 12 minutes. Freezes for up to 2 months.

Questions About Bean and Rice Burrito

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.