Spanish Rice and Black Bean Burrito

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Go from Hungry to Happy in no time!! Hodgson Mill's, quinoa & brown rice side dish; and some of your own fresh ingredients make this a quick and easy new family favorite.


  • 1 5 oz. pkg. Hodgson Mill Quinoa & Brown Rice - Spanish
  • 2 Tbsp. oil
  • 1/2 small onion, chopped
  • 1 tsp. garlic, minced
  • 1/2 red bell pepper, chopped
  • 1 tsp. jalapeno pepper, minced
  • 1 15 oz. can black beans, rinsed and drained
  • 3 oz. cream cheese
  • 1/2 tsp. salt
  • 1 Tbsp. fresh cilantro, chopped
  • cheddar cheese, shredded
  • 4-6 gluten free corn burrito shells


Cook Spanish flavored quinoa & brown rice according to directions.  When done set aside. Wrap tortillas in foil and place in oven at 350°F for about 10 minutes or until heated through. Heat oil in large skillet over medium heat.  Combine onion, garlic, bell pepper, and jalapenos in skillet.  Cook for 2 minutes stirring occasionally. Add beans to skillet mixture and cook 3 minutes stirring occasionally.  Cut cream cheese into cubes and add to skillet with salt.  Cook for 2 minutes.  Add cilantro into mixture and stir.  Add cooked Spanish rice side dish to skillet and stir to combine. Remove tortillas from oven.  Spoon mixture down middle of warmed tortilla and roll. Top with shredded cheddar cheese.  For additional flavor, top with salsa, fresh diced tomatoes or sour cream                                  

4-6 servings Print this Recipe

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