Description
Delicious loaded burritos filled with a savory rice mixture, beans, and cheese.
Ingredients
Scale
- 1 tablespoon cooking spray
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion (1/2 onion)
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon diced jalapeño (seeds and ribs removed, optional)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ground chili powder (I use McCormick, which is very mild)
- Salt and pepper
- 1 cup long grain white rice
- 1–3/4 cups chicken broth (or stock, or vegetable stock for vegetarian option; I love Swanson’s best!)
- 1 cup pinto beans (or refried beans)
- 1 cup black beans (drained and rinsed)
- 1 cup frozen corn
- 1/4 cup thinly sliced green onions
- 1 lime
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 8 tablespoons sour cream (lite or fat-free is great)
- 8 large tortillas (burrito sized)
- Optional toppings
Instructions
- Add the olive oil to a nonstick pot over medium heat. Add onion and sauté for about 5 minutes or until golden and tender.
- Add minced garlic and jalapeño and stir for 1 minute.
- Add all the seasonings (as well as salt and pepper to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir constantly for 1 minute or until fragrant.
- Add uncooked rice and stir constantly (no liquid still!) for 2 minutes.
- Pour in chicken stock. Bring to a boil, then reduce heat to the lowest setting and cover the pot. Let cook for 12–17 minutes or until all the liquid is evaporated.
- Remove from heat, keeping the rice covered, and let stand 5–10 minutes.
- Once the rice has finished standing, remove the lid. Stir in the black beans, frozen corn, green onions, and 1 tablespoon lime juice.
- Stack the tortillas on a large plate and place a damp paper towel over top. Microwave for 20 seconds to steam the tortillas.
- Keep the other tortillas covered while working on filling for 1 burrito. Place one of the tortillas in a clean work space.
- Spread 1 tablespoon sour cream on the left third the tortilla. Top with 3 tablespoons of the pinto (or refried) beans.
- Top with 1/2 cup + 2 tablespoons of the filling mixture. Top with 1/4 cup of the Cheddar cheese.
- Fold up the burrito, rolling tightly and sealing so edges are folded in.
- Repeat to get 8 loaded burritos!
- Spray the burritos all over with cooking spray. Rub the spray into all sides of the burrito.
- Warm a very large nonstick skillet to medium heat for 1 minute. Once hot, place 2–3 burritos seam side down in the pan.
- Cook until golden brown and crisp, about 2–4 minutes. Flip with tongs and cook another 2–4 minutes or until golden and crisp. The filling should be hot and cheese melted.
- Serve with any desired toppings such as sour cream, salsa, cherry tomatoes, cotija cheese, and/or fresh lime juice.
Notes
- Pinto Beans: You can substitute with refried beans if desired.
- Optional toppings include sour cream, fresh salsa, and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 40mg