Spanish Rice and Black Bean Burrito

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Dietary: Clean Eating, Egg-Free, Gluten-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

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.

Prep: 15 min
Total Time: 40 min
Yield: 4-6 servings


  • 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. 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 jalapeños 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.