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READY IN 40 mins

Red Beans and Rice Burrito

Read Reviews (24)

"Great way to enjoy your leftover rice and beans or prepare fresh." — Marie B

Ingredients Edit and Save

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Original recipe makes 8 burritos Change Servings

1 (8 ounce) box red beans & rice mix (such as Zatarains ®)
8 (10 inch) whole wheat tortillas
1/2 cup sour cream

1 cup shredded Cheddar cheese
4 teaspoons Creole seasoning (such as Tony Chachere's®)

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Directions

Cook rice as instructed on package. Place tortillas in microwave and heat on High for 10 seconds.
Spoon 1/4 cup rice and beans down the center of each tortilla. Top each with 1 tablespoon sour cream, 2 tablespoons Cheddar cheese, and 1/2 teaspoon Creole seasoning. Fold edges over to enclose filling.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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I make this usually when money's really tight. If I don't have the Red Beans and Rice, I'll use a box of Spanish Rice and a drained/rinsed can of black beans. To beef it up a little, I'll sometimes throw in a half pound of cooked ground meat, chopped kielbasa or even leftover taco meat. It's always a hit with my husband and kids and it stretches really well. You can make it go even further, fill up your tortilla with chopped tomatoes, shredded lettuce and avocado.

—Sarah Jo

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Most Helpful Critical Review

Feb 07, 2013

It wasn't bad but can be plain. I did add a lot of veggies and it turned out quite nice.

—VIVNIDHI

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30 Ratings

Jun 05, 2011

I made this receipe without any changes, and it was wonderful. I'm currently dieting and looking for variety in my choices, something that's tasty, yet low in calories. This was perfect and will remain a staple even off the diet.

—seattleonline

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Feb 17, 2011

We added some smoked sausage and it was delicious. Definitely recommend.

—Jonathan

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Nov 09, 2009

I had a package of red beand and rice that I found in the cabinet, so this is what I made with it. I am trying to make atleast one meal a week without meat and this was perfect for the first one. I didn't have sour cream, but it really needs it. The only thing I did different was added frozen corn to the beans and rice while it was cooking. I will buy the packaged beans and rice so I can make this again! I thought it was weird to add the seasoning to the burrito, but it made it sooo good. I only had two whole wheat flour tortillas so I just stuffed them full. My boyfriend kept asking where the meat was, but when he was done eating he was full! Thanks for the easy recipe.

—amandak23k

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Sep 18, 2011

Very tasty and easy to make. I wrapped up the extras in aluminum foil and put them in the refrigerator to take for lunch this week.

—catjuju

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Aug 07, 2011

Easy and tasty! I used pepperjack cheese and fresh tomatoes.

—MPEPLIN

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Oct 20, 2011

This was DELICIOUS! I used Zataran's black beans and rice instead of the red and it turned out fine. I also added corn to the beans and rice after it was done cooking. The corn added a little crunch. The creole seasoning is so delicious and sour cream added a necessary flavor, as well. I love this recipe.

—racheal.colleen

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Nutrition

Calories
347 kcal
17%

Carbohydrates
62 g
20%

Cholesterol
24 mg
8%

Fat
10.3 g
16%

Fiber
5.9 g
24%

Protein
14 g
28%

Sodium
1144 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Beans and Rice Burrito

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 347
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 5.7g 28 %
Cholesterol 24mg 8 %
Sodium 1144mg 46 %
** Potassium 215mg 6 %
Total Carbohydrates 62g 20 %
Dietary Fiber 5.9g 24 %
Protein 14g 28 %
** Sugars 1.3g
** Vitamin A 7 %
** Vitamin C 10 %
** Calcium 23 %
** Iron 23 %
** Thiamin < 1 %
** Niacin 26 %
** Vitamin B6 9 %
** Magnesium 21 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.