Rice and Black Bean Burritos
Quick and easy Mexican-inspired dinner, these Rice and Black Bean Burritos are filled with flavorful rice and beans and smothered in enchilada sauce and cheese for a yummy vegetarian dinner perfect for Meatless Monday.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 -10
- 1 cup uncooked white rice
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 14 ounce cans diced tomatoes and green chiles
- 1 cup water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 15 ounce cans black beans, drained and rinsed
- 1 15 ounce can corn, drained
- 2 cups shredded cheddar divided
- 1 10 ounce can red enchilada sauce
- **Fresh chopped cilantro optional
- 6-10 large flour burrito tortillas
Heat oil in a large skillet over medium heat.
Add rice and onions and cook until rice is slightly browned and onions are tender
Stir in tomatoes and green chiles, water, chili powder, and cumin.
Bring mixture to a boil. Then reduce heat, cover, and simmer until rice is tender, about 15-18 minutes.
When rice is tender, uncover. Add beans, corn, and 1 cup of shredded cheddar to the rice mixture (Add cilantro now, too, if you're using). Stir to combine.
Scoop rice mixture into tortillas.
Fold over 2 opposite sides of the tortilla, then roll into a burrito.
Place rolled burritos in a lightly greased 9"x13" baking dish.
Pour enchilada sauce on top of the burritos. Sprinkle remaining cheese on top.
Bake at 350° for about 15 minutes, until cheese is melted and burritos are heated through.