Bean and rice burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft flour tortillas filled with seasoned black beans and brown rice, customizable with toppings like cheese and salsa. A wholesome, meatless burrito that's budget-friendly and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup brown rice
- 1 tablespoon extra-virgin olive oil (divided)
- 1/2 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 (14.5 oz.) can black beans (rinsed and drained)
- 1 cup packed (roughly chopped baby spinach)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese (see notes)
- 6-7 whole wheat tortillas (8-inch size)
- Extra salsa or fresh pico de gallo
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 824mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 560mg
- Calcium
- 319mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.