Cheesy Bean and Rice Burrito with Creamy Jalapeño Sauce
If you’re craving a quick and satisfying meal, this Cheesy Bean and Rice Burrito is the perfect solution. Packed with flavorful Spanish rice, savory refried beans, and a zesty creamy jalapeño sauce, these burritos are a hit for any occasion. Whether you’re meal-prepping for the week or looking for a crowd-pleasing dish, this recipe is a must-try.
Ingredients:
Creamy Jalapeño Sauce:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons pickled jalapeños, diced (optional)
- 2 tablespoons pickled jalapeño juice (optional)
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle chili powder (or regular chili powder)
Cheesy Bean and Rice Burrito:
- 8 9-inch flour tortillas
- 1 16-oz can of refried beans
- 2 ⅔ cups Spanish rice (approx 3 cups when prepared)
- 2 cups Mexican cheese blend
Directions:
1. Prepare the Creamy Jalapeño Sauce: In a small bowl, mix together all the ingredients for the creamy jalapeño sauce until well combined. This sauce adds a flavorful kick to the burritos, so don’t skip it!
2. Assemble the Burritos:
- Lay a tortilla flat on a clean surface.
- Spread about ¼ cup of refried beans along the center of the tortilla.
- Add ⅓ cup of Spanish rice on top of the beans.
- Sprinkle ¼ cup of the Mexican cheese blend over the rice.
- Drizzle about ½ tablespoon of the creamy jalapeño sauce over the filling.
3. Roll the Burritos:
- Fold in the sides of the tortilla, then roll it up tightly around the filling to form a burrito.
4. Toast the Burritos:
- Heat a skillet over medium heat.
- Place the burrito seam side down in the skillet and toast until the bottom is golden brown and crispy.
- Flip the burrito and toast the other side until equally golden and crispy.
5. Serve and Enjoy:
- Serve the burritos warm, with extra creamy jalapeño sauce on the side if desired.
Recipe Notes:
- Make it Vegan: Substitute the sour cream and mayonnaise in the creamy jalapeño sauce with vegan alternatives, and use a dairy-free cheese blend.
- Meal Prep Tip: These burritos freeze well! Prepare and wrap them individually in foil, then reheat in the oven or microwave when ready to eat.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Calories: 420 kcal per serving
- Servings: 8 servings
This Cheesy Bean and Rice Burrito recipe is a delicious and versatile dish that’s sure to become a favorite. Perfect for a quick weeknight meal or a make-ahead lunch, these burritos are bursting with flavor in every bite. Enjoy!
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Cheesy Bean and Rice Burrito
- Total Time: 30 minutes
- Yield: 8 1x
Description
The Cheesy Bean and Rice Burrito combines the hearty textures of refried beans and Spanish rice with the creamy, spicy kick of jalapeno sauce, all enveloped in a soft, warm tortilla. This dish not only satisfies your cravings for something cheesy and comforting but also adds a bit of zest with its unique sauce, making it a perfect meal for any day of the week.
Whether you’re looking for a quick dinner fix or a substantial lunch that packs a punch, these burritos are designed to deliver maximum flavor with every bite. The blend of traditional Mexican ingredients with a personal twist of creamy jalapeno sauce ensures that each burrito is bursting with flavor, providing a delicious fusion that will keep you coming back for more.
Ingredients
Creamy Jalapeno Sauce:
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons pickled jalapenos, diced (optional)
2 tablespoons pickled jalapeno juice (optional)
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chipotle chili powder (or regular chili powder)
Cheesy Bean and Rice Burrito:
8 9-inch flour tortillas
1 16-oz can of refried beans
2 ⅔ cups Spanish rice (approx 3 cups when prepared)
2 cups Mexican cheese blend
Instructions
In a small bowl, mix together all the ingredients for the creamy jalapeno sauce until well combined.
Lay a tortilla flat on a clean surface. Spread about ¼ cup of refried beans, ⅓ cup of Spanish rice, and ¼ cup of Mexican cheese blend along the center of the tortilla.
Drizzle about ½ tablespoon of the creamy jalapeno sauce over the filling.
Roll the tortilla up tightly around the filling to form a burrito.
Heat a skillet over medium heat. Place the burrito seam side down and toast until both sides are golden brown and crispy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 420 Kcal