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  • 3/4 cup instant whole grain brown rice
  • 1 cup water
  • 1 (15 1/2 ounce) can black beans, rinsed and drained
  • 2/3 cup plus 6 tablespoons salsa, divided
  • 3/4 cup shredded sharp Cheddar cheese (3 ounces), divided
  • 6 (10-inch) flour tortillas, heated
  • 6 tablespoons sour cream


  1. 1. In a large saucepan, combine rice, water and beans. Cover and bring to a boil, reduce heat and simmer 10 minutes or until rice is tender. Stir in 2/3 cup salsa.
  2. Sprinkle 2 tablespoons cheese down center of one tortilla. Top with about 1/2 cup bean mixture, 1 tablespoon salsa and 1 tablespoon sour cream. Roll up burrito style. Repeat with remaining ingredients.
Recipe by Jean Kressy.

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The recipe was originally published as Black Bean and Rice Burritos on

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