Super Bean Burritos
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
16 burritos
-
Calories
305 kcal
-
Course
Main Course
-
Cuisine
American
Super Bean Burritos
Description
Super Bean Burritos feature a filling combining cooked brown rice and a vegetable-scented bean mixture. The filling starts with sautéed onion, garlic, jalapeño, and cumin, to which tomato paste, pinto and black beans, and water are added and gently simmered until thickened. Frozen or canned corn and seasoning powders are stirred in last for sweetness and depth, followed by fresh green onions. This mixture is spread on warmed flour tortillas, sprinkled with shredded Monterey Jack cheese, then folded into burritos.
The texture of the filling is thickened through simmering, allowing flavors from the sautéed aromatics and beans to meld. The spiciness is moderated by the inclusion of corn and cheese, creating a filling that is hearty and satisfying without excessive heat.
Super Bean Burritos can be made in batches and frozen. They reheat well in the microwave after poking holes in the plastic wrap to avoid explosive steam build-up. Adding leftover shredded pork to the bean filling contributes extra flavor and protein, offering variety.
Ingredients
- 1 cup brown rice or 2 cups already cooked rice, or white rice
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic finely minced
- 1 jalapeño seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 3 tablespoons tomato paste
- 2 (15-ounce) (15-ounce) cans pinto beans drained and rinsed (or use 1 can pinto beans, 1 can black beans)
- 1 ½ cups water
- 1 (10-ounce) (10-ounce) package corn drained, frozen or 1 can whole kernel
- 6 green onions white and green parts finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 16 burrito-sized flour tortillas
- 2 cups Monterey jack cheese shredded
Instructions
- Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
- Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
- Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
- Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
- Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process.
- Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.
Notes
- To reheat from frozen, remove plastic wrap and poke holes for steam release. Microwave in intervals until heated through.
- Leftover shredded pork can be stirred into the filling for added flavor and protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16burritos
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 Burrito | |
| Calories | 305kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 310mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
