Name: Taco Bell-Style Cheesy Bean and Rice Burrito Supremes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: American, Mexican
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons tomato paste; 1 1/2 teaspoons plus 1 tablespoon Taco Bell-Style Seasoning; 2 cups cooked white rice; 1 (16-ounce) can refried beans; 6 (10-inch) flour tortillas; 1 1/2 cups shredded iceberg lettuce; 3 medium Roma tomatoes, seeded and chopped (3/4 cup); 3/4 cup canned nacho cheese sauce, warmed; 1 recipe Creamy Jalapeño Sauce; 6 tablespoons sour cream; 3/4 cup tricolor tortilla strips

Taco Bell-Style Cheesy Bean and Rice Burrito Supremes

Creamy jalapeño sauce and nacho cheese provide tasty nostalgia in every bite in these copycat Taco Bell cheesy bean and rice burritos. If you like, brown burritos in a skillet over medium heat and top with pico de gallo.

25 min total 20 min prep 5 min cook 6 687 cal

Instructions

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1 Heat 1 tablespoon oil in a large skillet over medium heat. Stir in tomato paste and 1 1/2 teaspoon Taco Bell-Style Seasoning; cook, stirring constantly, until mixture deepens in color, 1 to 2 minutes. Stir in rice and cook, stirring constantly, until evenly coated and warmed through, about 1 minute. Transfer to a bowl; let cool slightly. Wipe skillet clean.
2 Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add remaining 1 tablespoon Taco Bell-Style Seasoning; cook and stir until fragrant, about 10 seconds. Stir in refried beans; cook, stirring often, until warmed through, about 1 minute. Remove from heat; let cool slightly.
3 Wrap tortillas in a damp paper towel and microwave on High until warmed through, 15 to 20 seconds. Lay tortillas flat on a work surface. Spread each tortilla with about 1/3 cup refried beans, leaving a 1 1/2-inch border on all sides. Top evenly with rice mixture, lettuce, tomato, cheese sauce, Creamy Jalapeño Sauce, sour cream, and tortilla strips.
4 Working with 1 burrito at a time, fold left and right sides of tortilla toward center, partially covering filling. Fold bottom edge up and over filling, tucking under filling slightly. While keeping sides tucked in, roll burrito tightly from bottom up; place seam-side down. Repeat folding and rolling with remaining burritos.