1/1 Photo of Vegetarian Wet Burrito Bake
Morgan Librarian's Note:
This has evolved from a recipe I found in community cookbook. Very tasty and spicy depending on the salsa used. I use so many peppers because I like the colors, but you could just use your favorite.
My Private Note
Units: US | Metric
- 1/2 cup rice, cooked
- 0.5 (15 ounce) can black beans (rinsed & drained)
- 0.5 (15 ounce) can kidney beans (rinsed & drained)
- 0.5 (15 ounce) can whole kernel corn (rinsed & drained)
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 burrito-size flour tortillas
- 1 cup salsa
- 1 cup shredded cheese
- 1Preheat oven to 375 degrees.
- 2Cook rice.
- 3Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl.
- 4Line 9"x13" glass baking dish with half of salsa.
- 5Fill 4 tortillas with filling mixture. Sprinkle some cheese in each (optional).
- 6Wrap using burrito fold (fold ends in then fold over).
- 7Place finished burritos in pan.
- 8Cover with remaining salsa.
- 9Cover the dish with foil and bake for about 30 minutes.
- 10Remove foil and sprinkle the rest of the cheese over the burritos.
- 11Bake for another 10 minutes or until cheese is melted.
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Nutritional Facts for Vegetarian Wet Burrito Bake
Serving Size: 1 (402 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 580.5
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 5.9 g
- Cholesterol 18.0 mg
- Sodium 1457.3 mg
- Total Carbohydrate 93.7 g
- Dietary Fiber 12.1 g
- Sugars 7.2 g
- Protein 22.4 g