This bean and rice burrito uses well-drained pinto beans, fluffy rice and a little Mild Taco Dust. Warm the tortillas and keep the filling compact so each burrito rolls neatly.
Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1/2 cup (95 g) uncooked regular long-grain white rice
1 cup (240 ml) water for rice, or the amount directed on its package
1 can (15 ounces/425 g) pinto beans, drained and rinsed
1 tablespoon (15 ml) neutral oil, divided
1/2 small yellow onion (60 g), finely diced
2 level teaspoons (10 ml) Mild Taco Desert Dust
2 tablespoons (30 ml) water for the beans
1 tablespoon (15 ml) lime juice
4 large flour tortillas, about 10 inches (25 cm) across
Optional: 1/2 cup (55 g) shredded Monterey Jack cheese
Directions
Cook the rice. Rinse rice and drain. Bring rice and its measured water to a boil in a small saucepan. Cover, reduce to low and cook 15–18 minutes, or follow its package ratio and time. Remove from heat and leave covered 10 minutes; fluff.
Make the bean filling. Meanwhile, heat 2 teaspoons oil in a skillet over medium heat. Cook onion 4–5 minutes. Add beans, Dust and 2 tablespoons water. Cook 4–5 minutes, stirring; lightly mash about a quarter of the beans so the filling holds together.
Balance the moisture. Stir lime juice into the beans. If liquid pools, cook a little longer. Divide rice and beans into four portions. Warm tortillas briefly in a dry skillet or beneath a damp paper towel in the microwave until flexible.
Roll the burritos. Place one portion of rice and beans below the center of each tortilla. Add optional cheese evenly. Fold in the sides, tuck the lower edge over the filling and roll firmly, leaving the ends enclosed.
Toast and serve. Brush the skillet with remaining teaspoon oil over medium-low heat. Toast two burritos at a time, seam-side down first, about 2 minutes per side. Turn gently. Serve warm, or cut once across the middle.
Cooking timing: 25–30 mins + 10 mins rice resting.
The Dust In This Recipe
Mild Taco Seasoning
$19.99
Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.
✦Mild HeatFull taco flavor without a big hit of heat.
✦Organic SpicesGuajillo, cumin, onion, garlic and other spices build the savory profile.
Yes. Replace the dry rice and its cooking water with about 1 1/2 cups cooked long-grain rice. Use freshly cooked rice or rice chilled promptly and refrigerated for no more than 24 hours. Heat it until steaming before assembling.
WHY DO MY BURRITOS SPLIT?
A cold tortilla or too much filling is usually the problem. Use flexible 10-inch flour tortillas, warm them before rolling and divide filling into four portions. Leave space at the sides for folds; smaller tortillas need less filling.
CAN I USE BLACK BEANS?
Use one same-size can of black beans, drained and rinsed. Mash some as directed and evaporate any pooling liquid. The texture should be moist enough to bind but not wet enough to soak the tortilla.
IS THE CHEESE REQUIRED?
No. The beans and rice provide the main filling. Leave cheese out if preferred and check your tortilla and seasoning labels for dietary needs. The recipe does not rely on cheese to seal the burritos.
HOW DO I KEEP THE TORTILLAS CRISP?
Drain beans well and let steam escape briefly from the hot filling before rolling. Toast in a lightly oiled pan and serve promptly. Wet salsa is best added at the table rather than inside a burrito you plan to store.
HOW LONG DO RICE BURRITOS KEEP?
Cool rice-containing leftovers quickly, ideally within one hour, then refrigerate at 40°F (4°C) or below and use within 24 hours. Reheat only once until the center reaches 165°F (74°C). Do not leave rice or assembled burritos at room temperature to cool slowly.
CAN I FREEZE THESE BURRITOS?
Cool the components quickly, assemble once cool and freeze promptly without leaving them on the counter. Wrap individually and use within two months for best quality. Thaw in the refrigerator, microwave until the center reaches 165°F (74°C), then briefly crisp in a skillet.
