From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Instructions
1
Cook 1 ½ cups of cooked rice, then stir in ½ cup of salsa and ¼ cup of chopped cilantro. Set aside.
2
In a small bowl, mix together ¼ cup sour cream, 1 tablespoon diced pickled jalapeños, 1 tablespoon pickled jalapeño juice, ½ teaspoon paprika, ½ teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon chili powder.
3
Warm 15 oz refried beans, then mash with a potato masher for a smoother texture.
4
Spread the beans, rice, cheese, and jalapeño sauce onto the tortillas, roll them up, and heat until golden brown.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🌶️Bloom the chili powder, cumin, and paprika in a dry pan for 30 seconds before adding to your rice to unlock deeper, more complex flavors that transform the entire dish.
- Warm Your Tortillas Properly 🔥Heat tortillas directly over a gas flame or in a dry skillet for 15-20 seconds per side to make them pliable and prevent cracking, ensuring your burritos hold together beautifully.
- Make Creamy Jalapeño Sauce in Advance 🌶️Blend sour cream with roasted jalapeños and lime juice ahead of time—the flavors meld overnight in the fridge, creating a more cohesive and vibrant sauce than freshly made.
- Season Your Rice Before Rolling 🍚Mix the cooked rice with half your spice blend and fresh cilantro while still warm so the seasonings absorb fully, preventing bland spots in your finished burrito.
- Layer Strategically for Structure 📋Place refried beans as your base layer, then rice, then cheese—this order prevents moisture from making tortillas soggy while the cheese helps bind ingredients together for easier rolling and better texture.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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