Description

This Cheesy Bean and Rice Burrito recipe is a flavorful blend of creamy refried beans, zesty jalapenos, and hearty Spanish rice, wrapped in soft tortillas and drizzled with a homemade creamy jalapeno sauce. Perfect for a quick, satisfying meal that everyone will love.

Ingredients

For the Creamy Jalapeno Sauce:

¼ cup sour cream

¼ cup mayonnaise

2 tablespoons pickled jalapenos, diced (optional)

2 tablespoons pickled jalapeno juice (optional)

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chipotle chili powder or regular chili powder

For the Burritos:

8 9-inch flour tortillas

1 16-oz can of refried beans

2 ⅔ cups Spanish rice (about 3 cups cooked, using a box of New East’s Spanish rice)

2 cups Mexican cheese blend

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Instructions

Prepare the creamy jalapeno sauce: In a small bowl, mix the sour cream, mayonnaise, pickled jalapenos, pickled jalapeno juice, paprika, cumin, garlic powder, onion powder, and chipotle chili powder until smooth. Set aside.
Cook the Spanish rice: Follow the box instructions to cook the Spanish rice. Set aside.
Assemble the burritos: Warm tortillas in a skillet over medium heat for 30 seconds per side. Spread refried beans in the center of each tortilla, then add a scoop of rice and top with cheese. Drizzle with creamy jalapeno sauce.
Roll the burritos: Fold in the sides and roll tightly.
Serve: Slice and serve immediately with extra jalapeno sauce on the side.

Notes

Add extra jalapenos to the sauce for more heat.

Use cauliflower rice or brown rice for a healthier version.

For meat lovers, add cooked ground beef, chicken .

Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American