Tag Archives: Flour Tortilla

Bean & Rice Burritos

pic

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~~*~*~*~*~*~*~*

Bean & Rice Burritos

This recipe from the USDA What’s Cooking website

Ingredient

  • 2 cups rice (cooked)
  • 1 onion (chopped)
  • 1 can low-sodium, light red kidney beans (drained, about 15 ounces)
  • 8 flour tortillas (about 7 to 8 inches each, can use whole grain tortillas instead)
  • 1/2 cup salsa
  • 1/2 cup low-fat cheddar cheese (grated)

Directions

  1. Preheat oven to 300 degrees F.
  2. Mix the rice, onion, and beans in a bowl.
  3. Place the tortillas flat on a baking pan and put about ½ cup of the bean and rice mixture in the middle of each tortilla.
  4. Fold the sides of the tortilla over to hold the rice and beans.
  5. Bake for 15 minutes.
  6. Add about a tablespoon of salsa and a tablespoon of cheese to each burrito.
  7. Serve warm.

Please see source website for additional pictures and detailed instructions – USDA What’s Cooking website

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Advertisements

L – Little Spice Jar | Black Bean and Rice Enchiladas

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Black Bean and Rice Enchiladas

Marzia @ Little Spice Jar

Ingredients

(Ingredients modified to include Aldi brand name)

For the rice:
  • 1 tablespoon Carlini olive oil
  • 1 tablespoon Stonemill Essentials garlic, minced
  • ½ medium onion, diced
  • 1 cup Fit & Active brown rice
  • 1 cup Casa Mamita salsa (store bought or homemade)
  • 2 cups Chef’s Cupboard vegetable or Chef’s Cupboard chicken broth
  • ½ teaspoon Stonemill Essentials cumin
  • ½ teaspoon Stonemill Essentials chili powder
  • ¼ teaspoon Stonemill Essentials salt
  • 1 tomato, diced
  • 3 tablespoon cilantro, chopped (optional – used as garnish) –> Not sold by Aldi stores
  • juice of 1 lime
  • 1½ cups (1 can) Dakota’s Pride black beans
  • 12 oz. of Cacique chorizo (regular or soy chorizo), cooked to package directions*
For the enchiladas:
  • 1-2 cans Pueblo Lindo enchilada sauce
  • 2 cups Happy Farms shredded cheese
  • 12 – 15 Mission tortillas (corn, flour, or whole wheat)
  • toppings of choice: cilantro, queso fresco, guacamole, chopped avocados, fajita veggies, sour cream etc.

Instructions

To make the rice:
  1. Heat the olive oil in a medium skillet or medium heat. Add the garlic and onion and cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in the rice and toast for 2 minutes.
  2. Stir in the salsa, chicken broth, cumin, chili powder, and salt, bring to a boil, about 2 minutes. Reduce the heat and simmer until rice is cooked through, about 35-40 minutes. Add the black beans and chorizo and let heat all the way through. Stir in the tomatoes, cilantro, and lime juice.
To assemble the enchiladas:
  1. Position a baking rack in the center of the oven and preheat the oven to 375 degrees F.
  2. Warm ¾ of the enchilada sauce in a large shallow pan over low-medium heat.
  3. Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in ⅓ cup of the black bean and rice filling and about a tablespoon of the shredded cheese. Roll the enchiladas and place it seam side down in the baking dish.
  4. Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with the remaining cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. Serve with toppings of choice.

Please see source website for pictures and detailed instructions – Little Spice Jar

Costs = $ 11.84 for 12 servings

Cost for optional toppings were not included.

L - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.