Entrée: United States – Tex-Mex Bean and Rice Burritos

Tex-Mex Bean and Rice Burritos recipe
Serving Size: 4
Approximate Time
Prep 10 min
Cook 7 min
Total 17 min

Ingredients

4 large Tex-Mex flour tortillas
2 cups (480 ml) Arroz Rojo, warm
2 cups (480 ml) Frijoles de la Olla, warm
1 tomato, diced
1 / 4 white onion, finely diced
1 / 2 poblano pepper, finely diced
1 tbsp (15 ml) neutral oil
Salt, to taste

Instructions

1. In a skillet, heat oil over medium. Sauté poblano and onion 3 minutes; add diced tomato and a pinch of salt; cook until just softened, 2–3 minutes.
2. Warm tortillas. Fill each with rice and beans, spoon over the tomato-poblano mixture, fold sides in, and roll tightly. Toast seam-side down in a dry skillet 1–2 minutes for a soft-crisp finish.
Nutrition Information

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Recipe Metadata
Recipe ID
455
Country
United States
Region
Tex-Mex
URL
https://kitchen2mytable.com/view_recipe_data.php?id=455

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!