Dairy Farmers of Canada

Salsa Rice and Bean Burritos

With only 5 ingredients and super easy preparation, even the kids can help make these tasty burritos. You can’t get a satisfying and nutritious meal much less expensive or easier than this.

  • Prep: 5 min
  • Cooking: 25 min
Yields 4 servings
salsa rice and bean burritos


  • 1 cup (250 mL) long-grain white rice
  • 1 1/4 cups (300 mL) salsa divided
  • 1 can (19 oz/540 mL) black kidney beans or red drained and rinsed
  • 1 cup (250 mL) shredded Canadian Monterey Jack cheese or Cheddar cheese divided
  • 4 large whole wheat flour tortillas
Placeholder alt


Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.



In a medium saucepan, combine rice, 1 cup (250 mL) of the salsa and 2 cups (500 mL) water. Bring to a boil over high heat, stirring twice. Cover, reduce heat to low and simmer for 20 min or until rice is tender and liquid is almost absorbed. Using a fork, stir in beans and half of the Canadian Monterey Jack cheese. Let stand, covered, for 2 min.

Spoon one-quarter of the bean mixture along the centre of each tortilla; top with remaining salsa and cheese. Fold up bottom then fold in both sides and roll up to enclose filling.


Cooking Tips: If you have the time, use long-grain brown rice in place of the white. Increase water for cooking to 3 cups (750 mL). Increase cooking time to 35 to 40 min, or according to package directions.

If you prefer, use 8 small whole wheat flour tortillas in place of the large and serve 2 burritos per person.

For the Adventurous: Use hot salsa and Canadian Monterey Jack with Hot Peppers for a spicy version.

Learn more about

Nutritional information

Per serving
Energy: 555 Calories
Protein: 22 g
Carbohydrate: 87 g
Fat: 13 g
Fibre: 10.8 g
Sodium: 1269 mg

Top 5 Nutrients

(% DV*)
Calcium: 31 % / 339 mg
Folate: 86 %
Selenium: 45 %
Thiamin: 52 %
Zinc: 46 %