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Red Beans and Rice Burritos

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Red Beans and Rice Burritos

Red Beans and Rice Burritos

Jessica Braider
This recipe, shared by longtime Scramble fan Kristen Donoghue, is a favorite of many Scramblers. It is also wonderful served without the tortillas, for a lower-calorie and lower-carbohydrate option.
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Tex Mex
Servings 8 servings


  • 1 cup rice or quick-cooking brown rice
  • 2 Tbsp. extra virgin olive oil
  • 1 yellow or red onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced, about 1 tsp.
  • 15 oz. reduced-sodium canned kidney beans (or use any variety) (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 15 oz. Italian-style diced tomatoes with their liquid, or use 3 - 4 fresh tomatoes, coarsely chopped
  • 1 Tbsp. ground cumin
  • 1/4 tsp. cayenne pepper optional
  • 8 large whole wheat or flour tortillas (use wheat/gluten-free, if needed)
  • 1 cup salsa (look for brands with no sugar added), for serving (optional)
  • 3/4 cup low fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)


  • Prepare the rice according to the package directions (make extra plain rice for picky eaters, if needed).
  • Meanwhile, in a large skillet, heat the oil over medium heat. Add the onions, peppers, and garlic and sauté them until the onions and peppers are soft, 7 - 8 minutes.
  • Add the beans, tomatoes, cumin, and cayenne (optional) to the skillet, bring it to a boil, and simmer the mixture for about 5 minutes, stirring often.
  • Add the cooked rice and stir it in thoroughly. At this point, the burrito filling can be covered and refrigerated for up to 3 days.
  • Heat the tortillas in the microwave or in a nonstick skillet, and place a scoop of the filling in the heated tortillas. Top it with the salsa and/or sour cream or yogurt (optional), and wrap them burrito-style to serve.


Do Ahead or Delegate: Cook the rice, dice the onion and the bell pepper, peel the garlic, cook the beans if using dried, chop the tomatoes if using fresh, or fully prepare and refrigerate the burrito filling.
Scramble Flavor Booster: Use the optional cayenne pepper and double it if you’re really brave.
Tip: Got someone at your table who might not be eager to try burritos? Try serving the components family style and let everyone build their own meal. This will give those reluctant eaters a chance to feel a sense of control, which can make it easier to try new things.
Nutritional Information Per Serving (% based upon daily values): Calories 365, Total Fat: 8g, 12%; Saturated Fat: 1g, 7%; Cholesterol: 0mg, 0%; Sodium: 740mg, 31%; Total Carbohydrate: 60g, 20%; Dietary Fiber: 8g, 33%; Sugar: 2g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Sandwiches/Wraps, Spring, Summer, Vegan, Vegetarian, Winter
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