Bean Burritos

Serves: 12

Main dishes like this one that can be prepared in a flash are essential for my busy family. I always have the ingredients for this recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime.

Dovetailing tip: Grab the pinto beans you saved from Meal 2. Mash them up. Use in place of the can of refried beans. Add a little water if you think they are too dry.

Yield: 12 servings
Prep Time:
Cook Time:
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1 (16-ounce) can refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups (8 ounces) shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)


In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. Arrange burritos in a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 1 dozen.


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