Entrée: United States – Tex-Mex Bean and Rice Burritos
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
7 min
Total
17 min
Ingredients
4 large Tex-Mex flour tortillas 2 cups (480 ml) Arroz Rojo, warm 2 cups (480 ml) Frijoles de la Olla, warm 1 tomato, diced 1 / 4 white onion, finely diced 1 / 2 poblano pepper, finely diced 1 tbsp (15 ml) neutral oil Salt, to taste
Instructions
1. In a skillet, heat oil over medium. Sauté poblano and onion 3 minutes; add diced tomato and a pinch of salt; cook until just softened, 2–3 minutes. 2. Warm tortillas. Fill each with rice and beans, spoon over the tomato-poblano mixture, fold sides in, and roll tightly. Toast seam-side down in a dry skillet 1–2 minutes for a soft-crisp finish.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 184 kcal
Carbohydrates: 26.1 g
Protein: 4.3 g
Fat: 7.2 g
Saturated fat: 1.1 g
Trans fat: 0 g
Fiber: 1.7 g
Sugar: 2.5 g
Sodium: 365 mg
Potassium: 152 mg
Calcium: 85 mg
Iron: 1.73 mg
Vitamin A: 14 µg RAE
Vitamin C: 6.8 mg
Generated: 2026-11-05T19:33:30+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.