Rating: 3.35 stars
71 Ratings
  • 5 star values: 10
  • 4 star values: 20
  • 3 star values: 30
  • 2 star values: 7
  • 1 star values: 4

These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes.

Everyday Food, April 2010

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

71 Ratings
  • 5 star values: 10
  • 4 star values: 20
  • 3 star values: 30
  • 2 star values: 7
  • 1 star values: 4
Rating: 4.0 stars
01/16/2020
I like that recipe. I keep making simple bean and cheese burritos and I think I was missing something and I keep getting something like sour cream but it's not sour cream. I remember it now... my mom used to actually mix in block cheese and butter into the refried beans and heat it up in a pan and THEN there was an option to add more cheese as the burrito was made. My mom is an old lady that grew up in a dusty mining town in the West. Yeah , yeah, its butter... thanks anyways!
Rating: Unrated
07/23/2017
Martha, please, never "warm" tortillas. Tortillas should always be cooked on a griddle. And canned beans should not be used, unless you do not know to cook them yourself. If you use canned beans, you should use whole beans and refry them yourself. White rice is only used as a filler by restaurants, if you really like rice in your burrito, you should use Spanish rice. Love you Martha, but when it comes to Mexican food, please do not tell people that "Americanized" is good.