I love burritos! These Southwestern Rice and Bean Burritos are not Keto due to the beans and rice, but you can make them lower in carbs by using starch-resistant rice. I recently found an article about starch-resistance, and I discovered that beans and legumes are starch resistant when hot. GAME CHANGER! I am testing that theory with this recipe.
Ingredients
2 cups cooked rice
4 low-carb tortillas
2 Tbsp. vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and minced
2 tsp. garlic, minced
2 Tbsp. cilantro, chopped
1 can black beans, drained and rinsed
1 can Mexican stewed tomatoes
(Optional 2/3 cup corn
1 can refried beans
1 Tbsp. chipotle powder
1/2 tsp. cumin
1 Tbsp. hot sauce
Salt and pepper to taste
3 oz. cream cheese
Monterey jack cheese
Instructions
Prepare the rice 24 hours ahead of time. Store in the refrigerator overnight to make the rice starch-resistant. Alternatively, you could use cauliflower rice. This works just as well.
When ready to prepare the burritos, heat the oil in a skillet. Also, wrap the tortillas in foil and heat them in the oven.
Saute the onion, garlic, red bell pepper and jalapeno until softened.
Add the black beans and tomatoes. If you are not Keto, you can add the corn at this time. Corn is not a suitable ingredient on a Keto diet. I know; this is so sad. I have not found a substitution for corn, except yellow squash diced in corn-sized dice. It works in some recipes, but not others. This is not one in which it works. Stir.
Stir in the chipotle chili powder, cumin, salt, pepper and hot sauce. Then, stir in the cream cheese and allow it to melt, stirring occasionally to incorporate it.
Fold in the starch-resistant rice and cook for 5 minutes to heat through.
Remove the tortillas from the oven. Place a tortilla on a square of aluminum foil or on a plate. Spread the tortilla with a couple of tablespoons of refried beans. Spoon a few tablespoons down the middle of the tortilla. Sprinkle with the Monterey Jack cheese and cilantro.
Fold in the sides of the tortilla about an inch or two; then, roll up to seal. Wrap the burrito in the foil square and keep warm in the oven.
Repeat this process with all the burritos. Keep warm until serving. You can freeze the burritos instead of keeping them warm because these are a good for lunch and dinner.
Southwestern Rice and Bean Burritos
Equipment
- 1 small pot for cooking the rice
- Measuring cups
- Measuring spoons
- 1 knife
- 1 large skillet
- 1 large spoon or spatula
Ingredients
- 2 cup cooked rice
- 4 low-carb tortillas
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced
- 2 tsp. garlic, minced
- 2 Tbsp. cilantro, chopped
- 1 can black beans, drained and rinsed
- 1 can Mexican stewed tomatoes
- 2/3 cup (Optional) corn
- 1 can refried beans
- 1 Tbsp. chipotle powder
- 1/2 tsp. cumin
- 1 Tbsp. hot sauce
- Salt and pepper to taste
- 3 oz. cream cheese
- Monterey jack cheese
- Aluminum foil sheets cut in squares
Instructions
- Prepare the rice 24 hours ahead of time. Store in ther efrigerator overnight to make the rice starch-resistant. Alternatively, you could use cauliflower rice. If so, prepare the cauliflower rice when preparing everything else. This works just as well.
- Wrap the tortillas in foil and heat them in the oven.
- When ready to prepare the burritos, heat the oil in a skillet.
- Saute the onion, garlic, red bell pepper and jalapeno until softened.
- Add the black beans and tomatoes. If you are not Keto, you can add the corn now. Corn is not a suitable ingredient on a Keto diet. Stir.
- Stir in the chipotle chili powder, cumin, salt, pepper and hot sauce.
- Stir in the cream cheese and allow it to melt, stirring occasionally to incorporate it.
- Fold in the starch-resistant rice and cook for 5 minutes to heat through.
- Remove the tortillas from the oven.
- Place a tortilla on a square of aluminum foil or on a plate.
- Spread the tortilla with a couple of tablespoons of refried beans.
- Spoon a few tablespoons of the filling along the middle of the tortilla.
- Sprinkle with the Monterey Jack cheese and cilantro.
- Fold in the sides of the tortilla about an inch or two; then, roll up to seal.
- Wrap the burrito in the foil square and keep warm in the oven.
- Repeat this process with all the burritos. Keep warm until serving.
- You can freeze the burritos instead of keeping them warm because these are a good for lunch and dinner.
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