Cheese Bean and Rice Burrito
20 Minutes
Mexican/Mexican Fusion
Serves: 4 Burritos
Ingredients
Royal® Mexican Street Corn Seasoned Basmati Rice, 1 pack
2 tsp olive oil
1 shallot, diced
2 cups refried beans
1/2 cup enchilada sauce
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin powder
1 cup Mexican blend cheese
4 flour tortillas (10”)
Preparation
- Preheat the oven to 375° F and place a sheet of parchment paper on a baking sheet.
- In a skillet on medium heat, add the olive oil. When it’s hot, add the shallots and sauté for 2 minutes or until the shallots become soft.
- Turn the heat to medium low and add the refried beans, enchilada sauce, salt, garlic, onion, and cumin powder. Mix this for about 2 minutes to combine the ingredients. Set aside.
- In the center of each tortilla, spread 3 tbsp of Mexican cheese, then 1/2 cup refried beans, and finally 1/4 cup Royal® Ready to Heat Mexican Street Corn Rice.
- Fold the bottom of each tortilla over the filling, lightly push back to tuck in the filling, then fold in the sides, and roll it up.
- Place each rolled up burrito on the baking sheet and bake for 10 minutes. That’s it!
