Loaded Vegetarian Burritos (Cheesy Black Bean & Rice!) – Averie Cooks Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 tablespoons - olive oil
  • 1 - large sweet Vidalia or white onion, diced small
  • 1 - large red bell pepper, seeded and diced small
  • 3 - to 5 cloves finely minced or pressed garlic
  • 1 - tablespoon ground cumin
  • 1 - tablespoon chili powder, or to taste
  • 1 - teaspoon kosher salt
  • 1 - teaspoon freshly ground black pepper
  • 16 - salsa, divided (I used chunky, medium heat)
  • 1 - pound soft flour tortilla shells (about 10 tortillas, 7-inches in diameter each)
  • 1 - cup shredded Mexican cheese blend
  • 2 cups - Rice
  • 10 ounces - rotel tomatoes w/ green chiles
  • 1 - 15 oz can black beans, drained and rinsed
  • - fresh cilantro, finely minced
  • Directions:

    Preheat oven to 375F.
    Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside

    To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently

    Add the red peppers, stir to combine, and cook for about 3 to 4 minutes or until peppers begin to soften.

    Add the garlic, stir to combine, and cook for 1 minute or until fragrant.

    Evenly sprinkle the cumin, chili powder, add the rice, salt, pepper, black beans, Rotel, 1/4 cup salsa, stir to combine, and cook for about 3 minutes or until heated through. Remove skillet from the heat.

    To each tortilla, add a heaping 1/2 cup filling, roll up each burrito, and place in the prepared baking dish, seam side down. Repeat with all remaining tortillas or until filling is gone; nestle each burrito closely next each other.

    Evenly drizzle the remaining salsa over the top and evenly top with cheese. For a make ahead option, stop here, cover, and refrigerate until ready to bake.

    When you’re ready to bake, bake for about 15 minutes, or until cheese has melted and salsa is lightly bubbling.

    Garnish with cilantro and serve immediately.

    Brief Description

    HEALTHY Mexican comfort food that’s loaded with black beans, rice, and more before being topped with salsa and CHEESE!! You'll never miss the meat in these EASY burritos that you can make-ahead and are freezer-friendly!!

    Main Ingredient:

    Bean and rice

    Category:  Casseroles

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 15 min

    Notes

    *Tip: before filling and rolling the burritos, add the stack of tortillas to the microwave, in one big stack is fine right on the glass turntable, heat for 15 seconds, flip the stack over, and heat for an additional 15 seconds. Warm tortillas are easier to roll than cold ones.

    Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

    Source

    https://www.averiecooks.com/loaded-vegetarian-black-bean-and-rice-burritos/

    Posted By:

    kdeluz18

    Posted On:

    December 8, 2020

    Print Recipe

    Speak Your Mind

    *