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Rice and Bean Burritos

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“I love these burritos ... healthier than most burritos but still satisfying. Recipe is from Goya.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in medium saucepan over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Stir in jalapeno pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add beans and their liquid to saucepan; bring bean mixture to a boil. Using potato masher, submersion blender or fork, mash beans until broken. Cook, stirring constantly until mixture is thick, about 5 minutes.
  2. To assemble burritos, mound ½ cup rice, ½ cups bean mixture, ¼ cup cheese, 2 tablespoons corn, 1 tablespoons chopped scallions and 1 teaspoons cilantro on one side of tortilla. Roll up tortilla into burrito shape (see below). Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.
  3. Serve burritos with guacamole, pico de gallo, salista and sour cream, if desired.

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