New Orleans style red beans and rice served wrapped up in a soft tortilla along with smoked sausage and a tangy Cajun Seasoned Ranch dressing make for the perfect on-the-go burrito.
It seems like we are constantly on the go this time of year. Between the three kids, there’s basketball practice and games, gymnastics, dance classes, swimming classes, and catechism. It’s hard to keep up with everyone and where they need to be and when. Then, we also have to figure out what to eat that’s fast and sometimes mobile.
Besides making sandwiches for dinner, one of my favorite meals to make is a burrito. It’s perfect. One variety of burrito I put together is one that uses leftover red beans and rice. The burrito is out-of-this-world good! But if you don’t have any leftover beans – and who can blame you – there is another fast and flavorful alternative.
One of these guys:
HOW DO I MAKE THIS QUICK RED BEANS & RICE BURRITO?
Any of the boxed red beans and rice meals will work great. For this dinner, I used a box of Zatarain’s. Simply, make the red beans and rice per box instructions and set aside once finished to cool.
While the beans and rice are simmering on the stove, I cooked the smoked sausage in the oven for 20-minutes.
Grab one warmed tortilla.
I lightly dampen the flour tortillas with water and place them on a microwavable plate – I do four at a time. I then place a damp paper towel over the tortillas and microwave for about 45-seconds. The tortillas will be warmed and easy to mold after this step. Be sure to separate the tortillas after heating them up, for they will stick together.
Place cooked smoked sausage in the center.
Place about 1/4-cup or more of the cooked (or leftover) red beans and rice.
Fold around the tops of the tortilla. There you go.
Wrap each burrito in aluminum foil.
TIP: I recommend something like Reynold’s Wrap Foil Sheets. They are made for sandwiches or leftover pizza slices and are lighter and thinner than the regular heavy-duty foil you probably have on hand – and that also works. The foil sheets I used came pre-cut which is perfect.
Place the wrapped up burritos on a cookie sheet and place it in a preheated oven at 400F for 20-minutes. This step helps the burrito to hold together and helps to mesh those flavors together.
The Red Beans and Rice Burritos are perfect for on-the-go! So, if you need your red beans fix on a Monday – say Lundi Gras – and you’re in a hurry, wrap the beans up!
If you prefer to make your red beans from scratch instead of a boxed meal, here are my red beans and rice recipes that I recommend:
When you are using leftovers, just take an equal amount of red beans and rice for each burrito. I combine the two in a small mixing bowl then spoon over the sliced smoked sausage.
Let me know what you think about the recipe in the comment section below! If you make these burritos, be sure to take a picture of them and share it with me on social media. Tag me using #redbeansanderic.
2tspCajun Seasoned Ranch Dipping Sauce(see notes for recipe)
green onionschopped, for garnishment
1flour tortilla
Instructions
If you using a boxed version of red beans and rice, cook it according to the boxes directions.
While the red beans and rice are cooking on the stove, preheat the oven to 400F. Cut the smoked sausage in half and into spears about 6-inches long. Place the cut smoked sausage on a cookie sheet or other oven-safe pan and cook for 20-minutes. Once finished, keep the oven on.
Once the red beans and rice are finished and the smoked sausage has been cooked, place the smoked sausage on a heated flour tortilla. Add about ¼ to ½ cup scoop of red beans and rice to the tortilla. Top with Cajun Seasoned Ranch Dipping Sauce and garnish with chopped green onions.
Wrap the tortilla up into a burrito.
Wrap the burrito up in aluminum foil. Place each of the wrapped burritos on a cookie sheet and bake for 20-minutes.
Carefully remove the wrapped burritos from the oven. Enjoy!
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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