Bean Burrito, Cheese Enchilada And Rice. Recipe
Savor the perfect trio of flavors with our Bean Burrito, Cheese Enchilada, and a side of fluffy rice. The hearty burrito is stuffed with seasoned beans and wrapped in a warm tortilla, while the cheese enchilada delights with its rich, melted cheese and zesty sauce. Paired with perfectly cooked rice, this dish promises a satisfying and delicious experience that will transport your taste buds straight to Mexico!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burrito, Enchilada, and Rice Ingredients
Method
Preparation Directions
- 1
Prepare the Rice
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the cooked rice, salt, and pepper. Stir well and cook for about 5 minutes, then set aside.
- 2
Make the Bean Burrito
Lay a flour tortilla flat on a clean surface. Spread 1/4 cup of refried beans on the tortilla, sprinkle with chopped cilantro, and add a tablespoon of shredded cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- 3
Prepare the Cheese Enchiladas
Preheat the oven to 350°F (175°C). In another baking dish, place the corn tortillas. Fill each with a mixture of refried beans and cheese. Roll them up and cover with enchilada sauce, sprinkling additional cheese on top.
- 4
Assemble and Bake
Pour any remaining enchilada sauce over the burritos in the baking dish. Top with remaining cheese. Bake everything in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- 5
Serve
Plate the bean burrito and cheese enchiladas alongside a portion of seasoned rice. Garnish with extra chopped cilantro if desired.
