Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Bean and Cheese Burritos 3.3 (71) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes. Ingredients 1 cup long-grain white rice 1 ¾ cups low-sodium chicken or vegetable broth 1 can (15 ounces) refried beans 4 flour tortillas (burrito size) ¼ cup sour cream, plus more for serving (optional) 1 cup shredded cheddar (2.5 ounces) ½ head romaine lettuce (2 cups), shredded ½ cup salsa, plus more for serving (optional) Directions Preheat oven or toaster oven to 350 degrees. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. Meanwhile, in another small saucepan, warm beans and cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes. To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired. Rate it Print