Bean and Rice Burritos

  • Low sodium
  • Low Sugar
  • Vegetarian

Bean and Rice Burritos

When cooking this recipe, use canned beans labeled "low sodium," "reduced sodium," or "no salt added."


Prep and cook time
Prep Time 5 min. Cook Time 15 min.


  • 2 cups rice, cooked
  • 1 onion (chopped)
  • 1 can low-sodium, light red kidney beans (drained, about 15 ounces)
  • 8 flour tortillas (about 7 to 8 inches each, can use whole grain tortillas instead)
  • ½ cup salsa
  • ½ cup low-fat cheddar cheese (grated)


  1.  Preheat oven to 300 degrees F.
  2. Mix the rice, onion, and beans in a bowl.
  3. Place the tortillas flat on a baking pan and put about ½ cup of the bean and rice mixture in the middle of each tortilla.
  4. Fold the sides of the tortilla over to hold the rice and beans.
  5. Bake for 15 minutes.
  6. Add about a teaspoon of salsa and a tablespoon of cheese to each burrito.
  7. Serve warm.

Nutritional information

Amount per serving: 290 calories, Carbohydrate: 51g, Fat: 5g, Protein: 11g, Dietary fiber: 5g, Serving size: 1 burrito

Recipe credit

SNAP-ED Connection Recipe Finder