Burrito, Rice & Refried Beans Recipe

Cook rice

Rinse the rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water, 1 tsp oil or butter, and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and set aside.

If using pre-cooked rice, warm it gently in a covered microwave-safe bowl with a splash of water or in a saucepan over low heat, stirring occasionally.

Stir lime juice, 1/4 cup chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper into the cooked rice to season, then keep warm.

Sauté aromatics

Heat 2 tbs oil or lard in a skillet over medium heat. Add 1/2 finely chopped onion and sauté 4–5 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Mash beans

Add 2 cups cooked or drained pinto beans, 1/4–1/3 cup water or bean liquid, 1/2 tsp ground cumin, 1/4 tsp chili powder (optional) and 3/4 tsp salt. Stir and simmer 3–4 minutes to warm through. Use a potato masher or fork to mash the beans to your desired consistency (smooth or slightly chunky). If beans are too thick, add more water a tablespoon at a time.

Taste and adjust seasoning. Keep warm on very low heat until assembling burritos.

Prepare fillings

If using a cooked protein (about 1 cup), shred or chop it into bite-sized pieces and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Warm the protein briefly in a skillet or microwave until heated through. If using canned refried beans and store-bought rice, warm both before assembling.

In a bowl combine 1 cup shredded cheddar, 1/2 cup sour cream, 1/2 cup salsa and 1/4 cup chopped cilantro to make a creamy filling mixture. Reserve a little cheese for topping.

Warm tortillas

Heat a large nonstick skillet over medium heat. Lightly brush each tortilla with a little vegetable oil (or heat directly on a dry skillet) and warm 15–30 seconds per side until pliable and slightly browned spots appear. Keep tortillas covered with a clean towel to stay warm.

Assemble burritos

Lay a warm tortilla flat. In the center place 1/2 cup cooked rice (seasoned), 1/2 cup refried beans, 1/4–1/3 cup warmed protein (if using), and 2–3 tbs of the creamy cheese-salsa mixture. Sprinkle 2–3 tbs shredded cheddar and a small spoonful of salsa on top. Add extra cilantro, lettuce or tomatoes if desired.

Fold

Fold the bottom edge of the tortilla up over the filling, fold the sides in, then roll tightly away from you to form a burrito. Repeat with remaining tortillas and filling.

Finish in skillet (optional)

Return each burrito seam-side down to the hot skillet and press gently. Cook 1–2 minutes per side until golden and sealed and cheese is melted inside. This step creates a crisp exterior and helps keep the burrito closed.

Serve immediately with extra salsa, sour cream, hot sauce and lime wedges. Leftovers: wrap tightly in foil and refrigerate up to 3 days.