Red Beans & Rice Burrito

written by Jessica Chiasson Wood on October 24, 2012 in Red Beans and Rice with 11 comments

I LOVE Red Beans & Rice and eat it at least every other week. This week I made a huge batch and wanted to give the leftovers a makeover….usually I just eat another bowl, but I decided to try a little fusion and Yum was my reaction. Next time you have leftover red beans and rice (Amy) give this one a try.

5.0 from 1 reviews
Red Beans & Rice Burrito
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Cajun, Mexican
  • 1 bag Vigo brand Red Beans & Rice, Completely Seasoned Easy to Prepare Authentic New Orleans Recipe
  • 1 cup trinity, onion, celery, & bell pepper
  • 2 garlic cloves
  • 1 bay leaf
  • 3 & ½ cups water or broth
  • Whole grain burrito size tortillas
  • Chopped tomatoes, optional
  1. In a large saucepan sauté 1 cup of trinity with 1 tablespoon butter and 1 teaspoon extra virgin olive oil until soft.
  2. Slowly add in the water or broth and bring to a boil.
  3. Stir in the package of red beans & rice and bring back up to a boil.
  4. Give it a good stir and cover saucepan.
  5. Reduce heat to a simmer, cook for 20 – 30 minutes.
  6. Fluff and allow to slightly cool.
  7. Heat the tortillas in the microwave between 2 damp paper towels for 1 minute.
  8. Spoon the red beans & rice mixture in the center of the tortilla and roll, burrito style.
  9. Place the burrito on a heated skillet and toast each side.
  10. Serve with chopped tomatoes, hot sauce, and Tabasco pepper vinegar.
  11. Enjoy


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