Bean and Rice Burrito
Whip up a nutritious and baby-friendly meal with bean and rice burritos! Start by mashing cooked black beans and brown rice together until you achieve a smooth, age-appropriate consistency. This simple and wholesome dish introduces your baby to protein and fiber, making it an excellent choice for their developing palate. Source: Pennsylvania Nutrition Education Network
- Suitable from
- Family foods
- Total time
- 25min
- Makes
- 4servings
- Iron
- 1.7mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Milk, WheatIntroduce one at a time.
Ingredients
- Cheese1/2 cup, shredded
- Tortilla, flour8 (10 inch)
- Onions1 small, chopped
- Rice1 cup, cooked
- Kidney beans2 cups, cooked
- Salsa1/2 cup
Steps
Put each filled tortilla (burrito) in the baking pan. Bake for 15 minutes.
Put each tortilla on a flat surface. Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
Wash hands with soap and water. Preheat the oven to 300 °F.
Peel the onion, and chop it into small pieces. Drain the liquid from the cooked (or canned) kidney beans.
Mix the rice, chopped onion, and beans in a bowl. Put each tortilla on a flat surface.
Put 1/2 cup of the rice and bean mix in the middle of each tortilla. Fold the sides of the tortilla to hold the rice and beans.
While the burritos are baking, grate 1/2 cup cheese. Pour the salsa over the baked burritos. Add cheese.
Serve the burritos warm.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 148kcal
- Protein
- 5.0g
- Fat
- 4.7g
- Carbs
- 21.4g
- Carbs58%
- Protein14%
- Fat28%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
148
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.