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Southwestern Rice and Bean Burritos

Because of the beans, this is not low-carb bor Keto, but you can keep it as low-carb as you can by making the rice starch-resistant and using low-carb tortillas. These work well when stored in the freezer and reheated for a grab-and-go lunch.
4 from 4 votes
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Prep Time 16 minutes
Cook Time 20 minutes
Total Time 36 minutes
Course Lunch, Main Course

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.