Best 7 Rice And Bean Roll Ups Recipes

Welcome to the ultimate guide to cooking rice and bean roll ups! This delectable dish combines the goodness of rice, beans, and a variety of fillings for a satisfying meal. Whether you're a seasoned cook or just starting out, this article will provide you with all the necessary tips, tricks, and recipe ideas to create mouthwatering rice and bean roll ups that will impress your taste buds and leave you craving more. Get ready to embark on a culinary journey as we explore different recipes, cooking methods, and serving suggestions to make this dish a staple in your kitchen.

Let's cook with our recipes!

RICE AND BEAN ROLL-UPS

Rice and Bean Roll-Ups image

Move over, meat! These roll-ups stuffed with brown rice, black beans and colorful veggies are hearty as can be.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 cup cooked brown rice
2 medium roma (plum) tomatoes, chopped
1 small bell pepper, cut into 1/2-inch pieces
1 can (15 oz) black beans with cumin, undrained
1 can (7 ounces) whole kernel corn, drained
6 garden vegetable-flavored flour tortillas, (8 inches in diameter)
1 cup shredded Mexican cheese blend (4 ounces)

Steps:

Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese.
Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 330, Carbohydrate 63 g, Cholesterol 20 mg, Fiber 9 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg

BEAN ROLL-UPS

Bean Roll-Ups image

Provided by Food Network Kitchen

Time 5m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Spread bean dip on a flour tortilla, top with shredded cheddar and roll up. Brush with vegetable oil and bake 10 minutes at 400 degrees F. Serve with salsa.

THE BEST BAKED RICE AND BEANS

The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

BEANS AND RICE DINNER

Beans and Rice Dinner image

On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
2 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups cooked brown rice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup reduced-fat sour cream
2 green onions, chopped

Steps:

In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.

REFRIED BEAN ROLL UPS

Refried Bean Roll Ups image

I've made this a few times when I need to bring an appetizer somewhere and people always comment on how tasty they are! Convienent and easy to put together. Great for on the go as well! Fat-Free refried beans can be used as well for a lighter dish.

Provided by Dine Dish

Categories Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) can refried beans
1/2 cup salsa
1/2 teaspoon chili powder
8 8-inch flour tortillas
1 cup shredded lettuce
1/2 cup shredded monterey jack cheese (2 ounces)

Steps:

Mix beans, salsa and chili powder in 1-quart saucepan.
Heat over medium heat about 5 minutes, stirring occasionally, until warm.
Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly.
Top with lettuce and cheese.
Fold over sides and ends of tortillas.
Serve with additional salsa if desired.

Nutrition Facts : Calories 488.9, Fat 12.8, SaturatedFat 5, Cholesterol 21.6, Sodium 1083.3, Carbohydrate 74.7, Fiber 10, Sugar 1.4, Protein 18.9

STEAK AND RICE ROLL-UPS

Steak and Rice Roll-Ups image

This has been a favorite family recipe for many years. I first used it in the 1960s. It makes any meal special.

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup finely chopped fresh mushrooms
2 green onions, finely chopped
1/4 cup finely chopped green pepper
2 tablespoons butter
1-1/2 cups cooked long grain rice
2 tablespoons diced pimientos
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 pounds beef top round steak (1/2 inch thick)
2 tablespoons canola oil
2 tablespoons plus 1 teaspoon onion soup mix
1 cup water

Steps:

In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram. , Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks. , In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups. , Thicken cooking juices if desired; serve with roll-ups. Discard toothpicks.

Nutrition Facts : Calories 328 calories, Fat 13g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 309mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.

RICE PAPER ROLL-UPS

Rice Paper Roll-Ups image

Make and share this Rice Paper Roll-Ups recipe from Food.com.

Provided by keeney

Categories < 60 Mins

Time 45m

Yield 20 rolls, 20 serving(s)

Number Of Ingredients 15

Ingredients

20 large shrimp, cooked (or crab or smoked salmon)
20 rice paper sheets, softened
1 mango, cut into fine strips
1 carrot, cut into thin strips and blanched for 30 seconds
1 red pepper, cut into thin strips
1 cup bean sprouts
20 large cilantro leaves
20 mint leaves
20 pieces boston head lettuce
20 chives
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sugar
1/2 teaspoon chili-garlic sauce

Steps:

Mix last 5 ingredients to make sauce and let sit.
Assemble wrappers starting at bottom third of wrapper in order.
1 shrimp, strip mango, strip carrot, strip red pepper, bean sprouts, cilantro leaf, mint leaf, lettuce in the middle (can be inside or outside).
Roll up and tie with a chive.
Serve with dipping sauce.

Nutrition Facts : Calories 24.4, Fat 0.2, Cholesterol 10.6, Sodium 152.1, Carbohydrate 4.2, Fiber 0.5, Sugar 3.5, Protein 1.8

Tips:

Choose the right type of rice. Short-grain rice is the best choice for rice paper rolls because it is sticky and holds together well.
Soak the rice paper wrappers in warm water for a few seconds before using. This will make them pliable and easy to work with.
Lay the rice paper wrapper on a flat surface and add your fillings. Be sure to leave a little space at the edges so that you can roll it up tightly.
Roll up the rice paper wrapper tightly, starting from one of the short sides. Moisten the edges with water to help seal the roll.
Cut the rice paper rolls into bite-sized pieces and serve with your favorite dipping sauce.

Conclusion:

Rice paper rolls are a delicious and healthy appetizer or snack. They are easy to make, and you can customize them with your favorite fillings. Get creative and experiment with different flavors and textures. Enjoy!