Cheese Bean and rice burritos are easy to make and assemble. With refried beans, salsa rice and melted cheese in every bite, these burritos are filling and tasty. Make them quickly and freeze or store for later if meal planning, or simply eat them fresh and warm.
In a medium sized pot on the stove, bring 2 cups of salsa and 1 cup of water to a boil.
Stir in the quick cooking rice. Place lid on pot and turn off heat. Let rest 5 minutes.
Shred your cheese and warm the refried beans as you normally would. (I warm mine in a small pot over medium heat).
Place 8 tortillas on a plate and heat in the microwave for 30 seconds.
Fluff cooked rice with a fork.
Lay your tortilla down and then spread about ¼ cup of refried beans (more or less) onto the tortilla in a stripe down the middle.
Take a scoop of rice (about ½ cup) and make a strip of it right next to the refried beans.
Sprinkle shredded cheese over the top of the beans and rice.
Fold in the two ends on either side of the filling and then tuck in the other edges as you roll so that you get a nice burrito. Repeat until all burritos have been finished.
Allow the burritos to rest for about 1 or 2 minutes after rolling so that the warmth can melt the cheese before eating.
Serve warm.
Notes
Warming Tortillas: Microwave a stack of tortillas for 30 seconds to make them more pliable for rolling.Rolling Technique: Start by tucking in two sides, then cover the filling with the bottom side and roll upward, ensuring there are no holes in the burrito shape.Cheese Melting: Let the rolled burritos rest briefly to allow the cheese inside to melt. Alternatively, cook them in a hot pan for a subtle crunch.Cheese Selection: Use your favorite cheese variety that pairs well with your preferred flavors.Make Ahead: Prepare and store burritos in the fridge, then reheat in the oven at 350°F or microwave when ready to eat.