Red Beans and Rice Burrito

Red Beans and Rice Burrito

marie bond 3

"Great way to enjoy your leftover rice and beans or prepare fresh."

Ingredients 40 m {{adjustedServings}} servings 347 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1144 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook rice as instructed on package. Place tortillas in microwave and heat on High for 10 seconds.
  2. Spoon 1/4 cup rice and beans down the center of each tortilla. Top each with 1 tablespoon sour cream, 2 tablespoons Cheddar cheese, and 1/2 teaspoon Creole seasoning. Fold edges over to enclose filling.
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Reviews 30

  1. 39 Ratings

Sarah Jo

I make this usually when money's really tight. If I don't have the Red Beans and Rice, I'll use a box of Spanish Rice and a drained/rinsed can of black beans. To beef it up a little, I'll sometimes throw in a half pound of cooked ground meat, chopped kielbasa or even leftover taco meat. It's always a hit with my husband and kids and it stretches really well. You can make it go even further, fill up your tortilla with chopped tomatoes, shredded lettuce and avocado.


I made this receipe without any changes, and it was wonderful. I'm currently dieting and looking for variety in my choices, something that's tasty, yet low in calories. This was perfect and will remain a staple even off the diet.


We added some smoked sausage and it was delicious. Definitely recommend.