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Bologna, Rice and Cheese Burrito
Bologna, Rice and Cheese Burrito Bologna, Rice and Cheese Burrito
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Bologna, Rice and Cheese Burrito

Filed under: Lunch



preparation time

00:20 20min


Cooking time

00:15 15min


ingredients

  • 250 g (1 package) Olymel bologna, sliced
  • 1 box (14 oz) refried beans
  • 2 1/2 ml (1/2 teaspoon) chili powder
  • 2 1/2 ml (1/2 teaspoon) ground cumin
  • 5 ml (1 teaspoon) garlic powder
  • 250 ml (1 cup) cooked rice
  • 6 large wheat black bean tortillas
  • 325 g (1 1/2 cups) Monterey Jack cheese, grated
  • 1 250 g package sliced bologna
  • 1 can (14 oz) refried beans
  • ½ tsp. (2.5 ml) chili powder
  • ½ tsp. (2.5 ml) ground cumin
  • 1 tsp. (5 ml) garlic powder
  • 1 cup (250 ml) cooked rice
  • 6 large wheat black bean tortillas
  • 1 ½ cup (325 g) grated Monterey Jack cheese
  • Salsa, to taste (homemade or store bought)
  • Sour cream, to taste

instructions

  1. Place refried beans in a microwave safe bowl, add chili powder, cumin and garlic powder. Mix well and cover.
  2. Heat the mixture 1:30 on high, stir, and heat another 1:30.
  3. Add rice and mix well. Set aside.
  4. Heat tortillas by placing them in a pan over medium heat for 30 seconds per side.
  5. Place bologna slices and about 1/3 cup of the stuffing in the centre of each tortilla, sprinkle the cheese over top, add a drizzle of salsa and roll up taking care to close both ends.
  6. Serve immediately or bake at 350°F for 10 minutes for a meltier version.
  7. Serve accompanied by a ramekin of sour cream.