Reviewed: Sep. 1, 2009

Very tasty! I made this recipe without the cheese and sour cream to make it healthier, and it was still very flavorful. It works well with black and pinto beans.

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NMF

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Reviewed: Aug. 19, 2009

We love this recipe and make it 2-3 times per month! I made a few minor changes. Instead of Velveeta, I used mexican blend shredded cheese. Also, once the burritos were assembled, I put them in a 9x13 pan, sprinkled some more cheese on top, covered with foil and baked in a 350 degree oven for about 20 minutes, then removed the foil and baked an additional 10 minutes. I have also added 1/2 cup of pureed butternut squash when heating beans/tomatoes/spices. This was an easy way to add additional veggies without even noticing it was in there!

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Brizardfam

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Reviewed: Aug. 15, 2009

This was good, I will definitely make it again. It was very quick and easy. Next time I may add some green chilies and/or sauteed onions and peppers. I did also add alittle tobasco sauce because it needed something to kick it up a bit.

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a-robins

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Reviewed: Jul. 9, 2009

I made this tonight because I wanted an easy meal that I could make from things I already had in the kitchen. I made the same kinds of changes as others suggested - I sauteed an onion with fresh garlic and the cumin and I added about a teaspoon of Adobo seasoning as well. I also added a handful of frozen corn while it was simmering near the end. We wrapped it up in homemade tortillas with cheddar and they were delicious. I'll make this again.

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Carina

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Reviewed: May 22, 2009

What a super fast and healthy meal! I'm sure it's not one my family would specifically request, but some days you need recipes like this just so you can get a decent meal on the table in a short period of time. I sauteed some onion and garlic in EVOO, then added all the other ingredients. I only recommend a 1/2 can of tomatoes, and 1 cup of cooked brown rice for the one can of beans. I will use this recipe again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Feb. 22, 2009

I tweaked this a wee bit, but it was ok.

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Calamity02

Cooking Level: Intermediate

Home Town: Villa Park, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jan. 9, 2009

I only gave it four stars because I varied the recipe to suit my family's needs. My first step was to brown ground beef and add taco seasoning as directed on package, then added the beans, etc. I changed the velveeta to shredded cheese and added shredded lettuce and tomatoes to the burritos. (I have to sneak in veggies to any dish I make for my kids). I substituted fat free sour cream for the regular sour cream and whole wheat tortillas for the plain tortillas. I gave it 4 stars because it is a good "starter" recipe.

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laura978

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Reviewed: Jan. 5, 2009

really good easy and economical

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Alisha

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

I made several changes to this including using a Spanish rice mix instead of white rice, shredded cheddar instead of Velveeta, and fresh garlic.

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VeggieMama

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Reviewed: Nov. 26, 2008

Always a hit in my house.

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SweetPea

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Oct. 15, 2008

This was a great recipe but I changed a few things to fit the supplies I had in my house. I used refried beans instead in black beans, fresh cheddar cheese instead of processed, chili pepper, and I added a can of peas. It was a great recipe, my husband enjoyed it.

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BDishner

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Sep. 22, 2008

This is definitely a do over.

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meffdog

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Reviewed: Aug. 29, 2008

This recipe was delicious! I added some taco seasoning, and used some velveeta melted into the burrito and my kids went wild! Excellent meatless dinner!

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Heather

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

This was a great start to a quick week night meal! I made a few changes, just based on personal preferences. First I sauteed some red onion and minced garlic, then I added the beans and a drained can of diced tomatoes with green chiles. Mixed everything up with the cumin, splashed in some lime juice, a couple of shakes of dried cilantro and two cups of saffron rice. Tucked the mix into tortillas with shredded cheddar jack cheese and topped with sour cream. Delicious!!!

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IstyMae

Cooking Level: Expert

Living In: Monroe, Washington, USA

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Reviewed: Jul. 26, 2008

Way too much garlic powder!

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momof3

Cooking Level: Intermediate

Home Town: Azle, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 7, 2008

great recipe!! i used a 19oz 5 bean mix. just eating one now and it's wonderful. I didn't mix the rice and beans, just layered them- will make according to recipe next time (all around flavor). I've frozen the rest, which will make great (and affordable) student lunches. Thanks for submitting.

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Mar. 7, 2008

Sooo easy, so yummy! Even my husband liked it and he's kind of picky. We just added some sour cream and salsa on top and voila!

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Becky Fishbein

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Reviewed: Dec. 28, 2007

My family and I loved this recipe!! I didn't add any jallepeno's because I'm allergic, but it still tasted very good! I also used fat free cheddar cheese, since I am dieting. I highly reccomend this recipe, even when dieting. It is very good for you!

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SLB1633

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

Very good. I added sauteed onions and cheddar cheese to my version.

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missy

Cooking Level: Professional

Home Town: Prince George, Virginia, USA

Living In: Farmville, Virginia, USA

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Reviewed: Nov. 5, 2007

This was a quick and easy recipe. I omitted the tomatoes(my family does not eat tomatoes) and added some ground turkey. I agree with the other reviews...I reduced the rice to bean ratio. This is a keeper for our house.

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Debbi

Cooking Level: Intermediate

Home Town: East Ridge, Tennessee, USA

Living In: Winter Park, Florida, USA

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Bean 'N' Rice Burritos

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