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Burrito sliced in half on plate.
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Cheesy Bean and Rice Burritos

This quick meal is perfect for busy weeknights!
Course Lunch or Dinner
Cuisine TexMex
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 1112kcal
Author Deb Clark

Ingredients

  • 4 large flour tortillas burrito size
  • 15 ounce can refried beans
  • 17.6 ounces Uncle Bens Ready Rice - Spanish style that's two packages of instant rice
  • 15 ounce jar nacho cheese sauce
  • ¾ cup mayonnaise
  • 2-4 tablespoons jalapeno botana sauce substitute with your favorite hot sauce if you can't find that particular brand.
  • 1 tablespoon taco seasoning

Instructions

  • Spray a large cast iron skillet with cooking spray and apply medium heat.
  • Take one of the tortillas and spoon out about 3-4 tablespoons of the refried beans and spread all over, leaving about 1” to the edge.
  • Microwave the seasoned rice then spoon out close to half of the rice onto one side of the tortilla.
  • Spoon out a line of the nacho cheese sauce along the top of the rice (about 2-3 tablespoons)
  • In a small bowl, mix the mayonnaise, jalapeño sauce and taco seasoning together. Spoon this out alongside the nacho cheese sauce (about the same amount).
  • Take the edges and fold over then roll the tortilla, enclosing all the filling inside.
  • Cook like this for a few minutes, until golden brown on all sides.
  • Repeat with remaining ingredients. Place seam side down in the preheated skillet.Cook until golden brown on side one, flip and repeat for side two. 
  • Remove and repeat with the other two burritos.

Nutrition

Calories: 1112kcal | Carbohydrates: 130g | Protein: 24g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 3713mg | Potassium: 620mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1350IU | Vitamin C: 10mg | Calcium: 195mg | Iron: 6mg