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    You are in: Home / Recipes / Black Bean and Rice Burritos Recipe
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    Black Bean and Rice Burritos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Marsha D.'s Note:

    This recipe comes from the Rice A Roni site. We enjoy black beans and I am always looking for new ways using them. Wanted to share this recipe and have for safe keeping. Also added alittle more cheese and guacamole measurements for the burritos, to our taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350'
    2. 2
      Warm tortilla shells in aluminum foil for 10 minutes.
    3. 3
      To make black bean mixture:.
    4. 4
      In medium saucepan, combine contents of seasoning packet, rice, water, olive oil and, if desired, cayenne pepper.
    5. 5
      Bring to a boil. Cover; reduce heat to medium-low.
    6. 6
      Simmer 20 to 25 minutes or until most of water is absorbed.
    7. 7
      Uncover and stir in black beans. Let stand covered 5 minutes.
    8. 8
      To assemble burritos:
    9. 9
      Spoon alittle rice and bean mixture on each wheat tortilla, to your liking.
    10. 10
      Sprinkle cheese, green onions on top of rice and bean mixture.
    11. 11
      Roll up tortillas to enclose filling mixture.
    12. 12
      Serve with shredded lettuce, tomatoes and guacamole (if using) to your taste on the top or side of burritos.
    13. 13
      May also add more shredded cheese to top of burritos.

    Ratings & Reviews:

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    Nutritional Facts for Black Bean and Rice Burritos

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 641.8
     
    Calories from Fat 238
    37%
    Total Fat 26.4 g
    40%
    Saturated Fat 12.9 g
    64%
    Cholesterol 59.3 mg
    19%
    Sodium 1276.8 mg
    53%
    Total Carbohydrate 71.6 g
    23%
    Dietary Fiber 7.4 g
    29%
    Sugars 1.3 g
    5%
    Protein 30.3 g
    60%

    The following items or measurements are not included:

    Spanish rice

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