Recette
Bean and Rice Burritos
These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.
Le corps de la recette reste en anglais (source USDA). L’interface est traduite.
Ingrédients
- 2 cups cooked rice
- 1 small onion, chopped
- 2 cups cooked kidney beans (1 (15 ounce) can, low-sodium, drained)
- 8 medium flour tortillas
- 1/2 cup salsa
- 1/2 cup cheese, shredded
Préparation
- 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 (par portion)
- Taille de portion: 1 burrito, 1/8 of recipe
- 279 calories
- Protein: 10 g
- Fat: 6.37 g
- Carbs: 45.14 g
- Sodium: 519.35 mg
Matériel adapté à cette recette
Cookware
Lodge Pre-Seasoned Cast Iron Skillet, 10.25 Inch
Pre-seasoned cast iron for searing and oven finishes.
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