Bean and Rice Burritos


I am going to be totally cliche and give you a recipe for something Mexican today. It’s only right, right!?!?!

I know I have told you that I have eaten tacos twice this week. I’m really sorry I keep talking about it. It’s so not a big deal…however, I realized that it was the week of Cinco de Mayo, so I’m just going to say that I had Mexican three nights this week to celebrate the holiday! It’s the perfect excuse! Not that I need an excuse to eat Mexican…I’ll usually eat some type of tortilla concoction at least twice during a normal week. I can’t help it. I was actually just thinking this morning about how versatile tortillas are. You can make anything with them….enchiladas, quesadillas, tacos, etc….and you can put any fillings in them that your little heart desires! They are just amazing little creatures!

I guess that’s the life of a food blogger. I wake up and my philosophical thoughts of the morning include a tortilla’s versatility. I suppose thinking about things like that is better than worrying about something ridiculous…which is all too common in my life!

These bean and rice burritos are so quick, easy, and of course, delicious!! The police officer even liked them! Usually when I say something has black beans in it, I get a look and then I get questioned about what else there is to eat. When I made my Black Bean Brownies? He ate one and said it was amazing and when I told him they were made with black beans, he never touched another one. Guys are silly like that. It’s a good thing girls don’t act crazy like they do!

Add about a half cup of filling and tuck and roll.

Please excuse my body builder veins. I don’t know why they are like that. Yuck.

Okay…now let’s roll one with cheese in it. I forgot it in that first one. Did I seriously forget cheese? I’m sorry, I don’t know what just happened. I must have blacked out. That was scary.


Bean and Rice Burritos


1-1/2 cups water

1-1/2 cups uncooked instant brown rice

1 medium green pepper, diced

1 teaspoon minced garlic

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 can (15 ounces) black beans, rinsed and drained

8 whole-wheat tortillas, warmed

1/4 cup salsa

Reduced-fat shredded cheddar cheese


In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes or until water is absorbed.

Meanwhile, in a large skillet, saute the green pepper and garlic in the oil for 3-4 minutes or until tender. Stir in the chili powder and cumin until combined. Add beans, rice, and salsa; cook and stir for 4-6 minutes or until heated through.

Spoon about 1/2 cup of filling off-center on each tortilla. Top with a sprinkling of cheese. Fold sides and ends over filling and roll up. Serve with more cheese, salsa, and sour cream, if desired.

The only thing that would make these burritos more perfect? A big cold margarita on the rocks! Yes. That would be perfect. Now, go make these and drink up that big margarita. You have always wanted to be perfect, haven’t you?