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Bean & Rice Burritos with Fresh Salsa

Serves 6 | Prep Time 15 minutes | Cook Time 15 minutes

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2 (16 oz) cans Eden Organic Spicy Refried Pinto Beans
or Eden Organic 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


14 1/2 ounces Eden Organic 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

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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, 9g fat (17% calories from fat), 16g protein, 86g carbohydrate, 13g fiber, 0mg cholesterol, 633mg sodium

Related Recipes

Beans, Good/High Fiber, Good/High Protein, Japanese Food, Main Course, Mexican/Spanish, Oils, Tomatoes, Vegan, Whole Grain

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