Serves: 6 | Prep Time: 15 minutes | Cook Time: 15 minutes
Bean & Rice Burritos with Fresh Salsa


  • 2 (16 oz) cans Eden Spicy Refried Pinto Beans
    or Eden Spicy Refried Black Beans
  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 2 cloves garlic, finely minced
  • 1/2 cup onion, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup organic sweet corn, fresh or frozen
  • 2 cups cooked organic long grain or basmati brown rice
  • 12 organic whole grain flour or corn tortillas
  • Salsa
  • 14 1/2 ounces Eden Diced Tomatoes w/Green Chilies, do not drain
  • 1/2 cup red onion, minced
  • 2 Tbsp lime juice, freshly squeezed
  • 1 tsp Eden Shoyu Soy Sauce
  • 1/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 Tbsp fresh parsley, finely minced
  • 1/2 tsp organic maple syrup


Drain half the liquid off the diced tomatoes and set aside. Place the tomatoes, onion, lime juice, shoyu, cumin, coriander, parsley and maple syrup in a small mixing bowl and mix. Add more seasoning or tomato liquid for desired consistency. Set aside while you prepare the beans and heat the tortilla shells.

Heat the oil in a large skillet and sauté the garlic and onions for 2 to 3 minutes. Add the green pepper, red pepper and sweet corn. Sauté 1 to 2 minutes. Add the refried beans and mix thoroughly with the vegetables until hot. While the beans are heating, prepare the tortillas.

Preheat the oven to 300°. Place the tortillas in a tortilla warmer or casserole dish, cover and heat until warm, about 10 minutes.

Remove the tortillas from the oven. Place 3 or 4 tablespoons of rice in the center of each tortilla. Place 2 or 3 tablespoons of refried beans on top of the rice. Roll up and spoon the salsa over before eating.

Nutritional Information

Per serving - 468 calories, 9 gram fat (17% calories from fat), 16 gram protein, 86 gram carbohydrate, 13 gram fiber, 0 milligram cholesterol, 633 milligram sodium

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