How To make Bean & Rice Burritos
1 cn Pinto beans, 16 oz waterpak
1 c Brown rice; cooked
1/2 c Onions; frozen, chopped
1/2 c Gr. peppers; frozen, chopped
1/2 c Corn; frozen
Chili powder; dash Cumin; dash Garlic powder; dash 3/4 c Water
Salsa, oil-free, low sodium 10 Tortillas, whole wheat
OPTIONAL TOPPINGS:
Lettuce, chopped 1 bn Scallions; chopped
1 Tomato; chopped
Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally. Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired. The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly. The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient. I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla. From the recipe file of Val Rowe (adapted from _The McDougall Program_ MM 6/12/93 From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
How To make Bean & Rice Burritos's Videos
Cold Soaked Rice and Bean Burritos on the CDT
We cold soak most of our lunches on the Continental Divide Trail. Cold soaked rice and beans is cheap, simple, and easy to prepare both on and off trail. We top it with hot sauce and eat it alone or on a tortilla.
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The 2 Dollar Burrito | But Cheaper
Thanks to BetterHelp for sponsoring today's video! You can receive 10% off your first month by going to
You can go to the freezer section and get a burrito for $1, $2, or $2.50 but does it honestly taste that good? NO! Not to mention when eating out these plump boys are $15 and that's just not right! Do not worry though, we're going to fix that with the perfect 2 dollar burrito.
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Vegetarian Black Bean, Rice & Cheese Burritos (To Fill Your Freezer For Cheap!)
These vegetarian burritos are filled with aromatic black beans, vibrant Mexican rice, sharp cheddar cheese, and a melty nacho cheese sauce served inside a chewy and crispy flour tortilla. This recipe makes around twenty snack-sized burritos, so it is a great recipe to fill your freezer with cheap food that you can snack on throughout the month.
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Delicious Bean and Rice Burritos by Rockin Robin Cooks
Try my bean and rice burritos. Get the written recipe here:
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Today, I'm showing how to make delicious beans and rice burritos. Perfect for you next cinco de mayo party. I'm also showing you how to make my favorite burrito with apple cider dressing. You also learn which tortillas are my favorites that you can buy at Trader Joe's or Costco. I also show how to make some great tasting refried beans from scratch.
If you like this video please give me a thumbs up rating. Feel free to embed this video to share with others on Facebook, Myspace, twitter, or your own blog or website. Thank you and enjoy the recipes!
#RockinRobinCooks
#mexicanfood
#burritos
Beef Burrito Recipe with Rice and Beans - Beef Burritos - Youtube
Beef Burrito Recipe with Rice and Beans - Beef Burritos - Youtube
This is to make 3 decent sized 12 inch tortilla wraps.
400 GRAMS BEEF
1 ONION
1TSP GARLIC
1TSP PAPRIKA
1TSP CHILLI
1TSP OREGANO
1TSP CUMIN
SALT PEPPER
OIL
1 TOMATO
TORTILLA WRAPS
1/2 CUP RICE
1/2 CUP BELL PEPPERS
1/2 CUP CORN
1/2 CUP CHEDDAR CHEESE
1/2 CUP RAW ONION
1/2 CUP BLACK BEANS
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High Protein Meal Prep Chicken Fried Rice Burritos! #burrito #recipe #foodie #recipe #fitness
High Protein & Low Calorie Fried Rice Burrito!
If you love egg fried rice and burritos, why not combine the 2? One of my new favourite recipes, tastes so delicious and is perfect to prep in batches to store in the fridge or freezer!
Macros per burrito (can make 2-3 burritos total)
470 calories / 43g protein / 34g carbs / 18g fat
INGREDIENTS
For the chicken:
300g raw chicken breast cut into cubes
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1.5 tbsp dark soy sauce (Brand: Lee Kum Kee)
for the fried rice:
1 tsp olive oil
130g mixed veg (carrot, peas, sweetcorn)
2 eggs
170g cooked rice (leftover rice works best)
1 tbsp soy sauce
1 tbsp oyster sauce (Brand: Sainsbury’s)
1 tsp sesame oil (Brand: Lee Kum Kee)
Cooked chicken
Spicy lemon mayo (only using 10-15g per burrito) :
20g light mayo (Brand: Hellmann’s)
10g sriracha
Squeeze of lemon juice
For the burrito:
Low calorie tortilla wrap (Brand: Mission)
50g fried rice filling
80-100g chicken pieces
Pickled red onions (I buy this in jars - Brand: Inspired to Cook by Sainsbury’s)
10g spicy lemon mayo
Green onion
Fold like a burrito the toast both sides
Cut in halves and ENJOY!