Creole Style Burritos

Creole Style Burritos

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  • Prep Time


  • Total Time


  • Servings



  • 8 oz. package red beans and rice mix

  • 3

    C. chicken broth

  • 1

    C. grated pepper jack cheese

  • 1

    C. grated cheddar cheese

  • 16 oz. package frozen pepper and onion stir fry mix, thawed

  • ½

    tsp. Cajun seasoning

  • 6

    burrito size whole grain tortillas

  • 2

    C. fresh baby spinach

  • ¾

    C. salsa


Heat oven to 350. Cook beans and rice according to directions substituing broth for water. Meanwhile, mix both cheese in a bowl and mix well; set aside. In a large skillet over med.-high heat, combine pepper/onion mix and Cajun seasoning. Cook stirring often until veggies are dry, about 5 mins. Set aside. Sprinkle 1/4 C. cheese over each tortilla; there will be about 1/2 C. remaining. Spoon about 1/3 C beans and rice over the bottome 2/3rds of each tortilla. Spread a 1/3 C. of pepper/onions over the rice. Pile some baby spinach over the peppers. Fold in 2 sides of each tortilla and roll up. Arrange the burritios, seam side down in a baking dish. Top each with salsa and soem of the remaining cheese. Bake about 15-20 mins. or until heated through and cheese is melted.


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