Rice & Beans Burritos

Burritos Recipe

Rice & Beans Burritos

I’m always fascinated by the assembly line at Chipoltle. My son Thomas, who is crazy for the restaurant always asks for Rice & Beans Burritos and I always tell him we should make it at home. We never did—until quarantine forced us to! You can see in this video how easy it is to put together this burrito recipe— and any burrito! You can stuff your burrito with just about anything: meat sauce and corn, add lettuce and sour cream, add rice and beans and meat, or chicken, or pulled pork, or guacamole, or salsa, or cheese or queso blanco, or just about anything and any combination that you might think of. The concept is more important that the items. You can simply look at the leftovers you have in the fridge and decide to put a burrito recipe together!


Makes 2


2 Flour tortillas

1 cup cooked brown rice, hot

1 cup cooked black eyed peas, hot

1 cup cooked, chopped meat, hot

½ cup freshly cut tomatoes

½ cup freshly sliced scallions

½ cup freshly chopped parsley

1 avocado, pitted, peeled and cubed


Heat a large skillet over medium heat. Add one tortilla at a time, changing the sides and making sure the tortilla is just heated through and just begins to blister. Place on top on a foil sheet. Add rice, beans, meat and all other garnished to each tortilla and roll up tightly, burrito style. Repeat with the remaining tortillas and fillings. Once assembled, you can heat again in the pre-heated oven for 5 minutes, or simply eat them soft, just as they are assembled. Serve with a salad and you have a beautiful meal without having to out to a Mexican restaurant!


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