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Super Bean Burritos

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 16 burritos
Calories: 305 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1 cup brown or white rice or 2 cups already cooked rice
  • 2 2 tablespoons olive oil
  • 1 1 medium onion diced
  • 3 3 cloves garlic finely minced
  • 1 1 Jalapeño seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
  • 1 1 teaspoon cumin
  • salt and pepper to taste
  • 3 3 tablespoons tomato paste
  • 2 (15-ounce) 2 (15-ounce) cans pinto beans drained and rinsed (or use 1 can pinto beans, 1 can black beans)
  • 1 ½ 1 ½ cups water
  • 1 (10-ounce) 1 (10-ounce) package frozen corn or 1 can whole kernel corn drained
  • 6 6 green onions white and green parts finely chopped
  • ½ ½ teaspoon garlic powder
  • ½ ½ teaspoon onion powder
  • 16 16 burrito-sized flour tortillas
  • 2 2 cups shredded Monterey jack cheese

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
  4. 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.
  5. 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.
  6. 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 from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!
  • Pork: on several occasions, I’ve added leftover shredded pork to the bean filling for delicious results.

Nutrition Information

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%)

Nutrition Facts

Serving: 16burritos

Amount Per Serving

Calories 305

% 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.