Black Bean and Rice Burrito

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 326.4
  • Total Fat: 8.5 g
  • Cholesterol: 14.9 mg
  • Sodium: 647.5 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 14.4 g

View full nutritional breakdown of Black Bean and Rice Burrito calories by ingredient
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Make ahead and freeze for easy lunches! Make ahead and freeze for easy lunches!
Number of Servings: 16


    2 cups cooked brown rice
    2 (15 ounce) cans black beans
    1 (15.5 ounce) cans pinto beans
    1 (10 ounce) can whole kernel corn
    2 (10 ounce) can diced tomatoes and green chiles - rotel
    16 (10 inch) flour tortillas - I use wheat
    8 oz shredded pepperjack cheese


1. Cook brown rice.
2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
3. Divide the mixture evenly among the tortillas, and roll up. I didn't use all the filling and saved the rest for dinner (served with chicken). Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Number of Servings: 16

Recipe submitted by SparkPeople user LUKAPUKA.

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