Easy Cheesy Bean and Rice Burritos
This easy cheesy bean and rice burritos recipe is an extra creamy, extra cheesy twist on traditional bean burritos.
Ingredients
- 8 8-inch flour tortillas To make this recipe gluten free, use gluten-free tortillas like Misson.
- 8 ounces cream cheese softened
- 8.8 ounce packet of 90-second rice
- 15 ounce can of black beans drained and rinsed
- 1 cup shredded Mexican blend cheese
- 1 cup prepared salsa
- ¼ teaspoon salt more to taste, if necessary
- 1 chopped fresh jalapeño Include seeds and ribs/membrane for extra heat. Remove them for jalapeño flavor with less heat.
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, add the cream cheese, packet of rice, beans, shredded cheese, salsa and jalapeño and stir to combine.
- Place the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave for 30 seconds.
- Add 1/8 of the filling into a tortilla. Fold both sides of the tortilla towards the inside and roll into a burrito. Repeat for all tortillas.
- Place the burritos in a large baking dish seam side down and cover tightly with foil. Cook for 30 minutes or until the center of the burritos is hot.
Notes
Optional: Serve with sour cream, salsa, guacamole and shredded lettuce.
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