Cheesy Bean and Rice Burrito Pinwheels

Soft flour tortillas spread with warm refried beans, fluffy rice, melty shredded cheese, and a splash of salsa, rolled tight and sliced into colorful pinwheels. They hold together beautifully and are perfect for little hands or party platters. Everything stays put when you bite in, and the flavors are comforting and just a little tangy. Great for lunch boxes, after-school snacks, or a fun weeknight dinner.

By TasteBuds

Recipe details

Yield
4 people (about 6 pinwheels each)
Prep time
20 minutes
Cook time
25 minutes
Total time
25 minutes

Ingredients

  • ¾ cup Long-grain white rice, uncooked
  • 1½ cups Water (for cooking rice)
  • ¼ tsp Salt (for rice)
  • 1 (16 oz) can Refried beans (vegetarian or traditional)
  • 1½ cups Shredded cheddar cheese (or Mexican blend)
  • ½ cup Salsa (your favorite jarred or fresh, mild or medium)
  • 4 Large flour tortillas (10-inch burrito-size)
  • 2 tbsp Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Rinse ¾ cup long-grain white rice under cold water until the water runs clear.
  2. Combine the rinsed rice, 1½ cups water, and ¼ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest simmer, cover with a lid, and cook for 15 minutes without lifting the lid.
  3. While the rice cooks, open 1 (16 oz) can refried beans and scoop them into a small saucepan or microwave-safe bowl.
  4. Warm the beans over low heat on the stovetop, stirring occasionally, or microwave in 30-second bursts until heated through and spreadable. Set aside.
  5. Measure out 1½ cups shredded cheddar cheese and ½ cup salsa. Set both near your work surface.
  6. When the rice timer sounds, remove the saucepan from the heat and let it rest, covered, for 5 minutes. Then fluff with a fork and let it cool slightly so it is warm but not piping hot.
  7. Lay one 10-inch flour tortilla flat on a clean cutting board. Spread a quarter of the warm refried beans evenly over the entire surface, leaving a half-inch border at the edges.
  8. Spoon a quarter of the cooked rice over the beans and spread it gently into an even layer.
  9. Sprinkle a quarter of the 1½ cups shredded cheddar cheese over the rice, then drizzle with 2 tablespoons of the ½ cup salsa.
  10. Starting from the edge closest to you, roll the tortilla up tightly into a firm log. Press gently as you roll to keep everything compact. Wrap the log snugly in plastic wrap or aluminum foil and set it aside. Repeat with the remaining 3 tortillas and fillings.
  11. Let the wrapped logs rest at room temperature for 5 minutes to set, or refrigerate for up to 2 hours if you want them very firm and easy to slice.
  12. Unwrap one log and place it seam-side down on the cutting board. Using a sharp knife, trim off the uneven ends, then slice the log crosswise into 6 even pinwheels, each about 1 to 1½ inches thick. Repeat with the remaining logs.
  13. Arrange the pinwheels cut-side up on a serving platter. If using, sprinkle 2 tbsp chopped fresh cilantro over the top. Serve with extra salsa on the side for dipping.