Recipe by RiceSelect
"These veggie burritos with brown rice, black beans and corn are topped with cheese and salsa for a quick weekday meal."
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1 1/2 teaspoons
cooked Texmati® Brown Rice
1 (15 ounce) can
black beans, drained and rinsed
1 (11 ounce) can
6 (8 inch)
shredded reduced-fat Cheddar cheese
green onions, thinly sliced
plain low-fat yogurt
I recently fixed this dish for a post-fast meal. Absolutely delicious. The only thing I added was a little salt and pepper. I also used lite sour cream instead of yogurt and whole wheat tortillas. Everyone in my family (all carnivors)loved it, even our 18 month old. Great recipe.
Reading everyone else's positive reviews, I'm wondering if I'd done something wrong. It was palatable, but very bland. I ended up adding more cumin and more chili powder, and threw in salt, paprika, and cayenne in addition--still seemed pretty flavorless. This is what I'd view as a great starting recipe, but the flavoring needs a lot of work.
This recipe was fantastic. I doubled the chili powder and cumin and added half of a green pepper as well as half of a red pepper to the mixture. Will make again!
we absolutely loved these...i actually left out the corn and green onions and instead of yogurt made guacamole with some fresh avocados. turned out so good!
These were really good. My meat eating family loved these and even had seconds and then leftovers for lunch the next day. I did add some green chilies to the rice mix but that is all I changed. Very good and extremely budget friendly meal. Thanks!
The rice smelled soooo good. I used spinach tortillas with this recipe, which I liked.
My toddler loved this! So, it's a kepper in my recipe box. Beware there will be lots of left overs!
What a great and simple recipe. My daughters and I loved it. The only change we made was to add a can of diced tomatoes to the rice/bean mix. We'll be making this one a lot!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice Black Bean Burrito
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 608
** Calories from Fat: 86
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