Vegetarian rice-and-bean burritos
3
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
These vegetarian burritos are great and filling as a quick meal. They're stuffed with a delectable mixture of rice, onions, garlic, cumin, baby spinach, canned tomato sauce, and black beans. The tortillas are warmed in the microwave, which cuts down on pans and makes cleanup even easier. Right before rolling, the filling is topped with olives, fresh cilantro, and sour cream as the finishing touches. If you’re making these burritos ahead, don’t microwave the tortillas in Step 3, and don’t roll the sour cream into the burritos. To reheat, microwave the burritos on High for about 40 seconds, then serve 1⁄2 tablespoon sour cream on the side with each.
Ingredients
Water
2 cup(s)
Uncooked white rice
1 cup(s), long-grained variety
Olive oil
½ tsp
Onion
1 medium, chopped
Garlic
1 clove(s), minced
Ground cumin
½ tsp
Table salt
¼ tsp
Spinach
2 cup(s), baby leaves, coarsely chopped
Canned tomato sauce
¾ cup(s)
Canned black beans
½ cup(s), rinsed and drained
Fat free flour tortilla
4 small
Olives
4 olive(s), large, (1/4 cup)
Cilantro
¼ cup(s)
Fat free sour cream
¼ cup(s)
Instructions
1
Bring the water to a boil in a medium saucepan. Add the rice and simmer, covered, over low heat until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside.
2
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, garlic, cumin, and salt; cook, stirring occasionally, until the onion is translucent, 6 – 8 minutes. Stir in the spinach, tomato sauce, and beans; bring to a boil. Reduce the heat and simmer, uncovered, stirring, until the spinach wilts, about 3 minutes. Stir in the rice and heat through.
3
Stack the tortillas on a microwavable plate. Cover with wax paper and microwave on High 1 minute. Spoon about 1 cup of the rice and bean mixture onto each warm tortilla. Top with the olives, cilantro, and sour cream. Fold the top and bottom of the tortillas over and roll up to enclose the filling. Cut each burrito in half. Yields 1/2 burrito per serving.
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