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Bean Burritos

Stock your freezer with these healthy single-serving dinners (or hearty lunches).

  • Prep:
  • Total Time:
  • Servings: 8
Bean Burritos

Source: Everyday Food, November 2005

Ingredients

  • 3/4 cup rice (brown or white)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 3 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 bag frozen corn kernels (10 ounces)
  • 6 scallions, thinly sliced
  • 8 burrito-size flour tortillas, 10 inches each
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Salsa and sour cream, optional

Directions

  1. Cook rice according to package instructions; set aside.

  2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

  3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

  4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

  5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. 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.

  6. Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

Cook's Note

Freezing Instructions:
Wrap individually in plastic and freeze up to 3 months.

To reheat from frozen:
Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.

If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.

If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Reviews (38)

  • efontenot 8 Jul, 2014

    This is a great meal for your freezable list. So easy to reheat and enjoy. Enjoyed by my husband.

  • Brittany Beaver 25 Feb, 2014

    This is very tasty but make sure you buy large enough tortillas. I bought Old El Paso Burrito Sized tortillas and they were no where near big enough and they got soggy before I could even freeze them! I hope they re-heat well. But the flavor of this recipe is very tasty. My husband loves these burritos!!

  • Firecracker22 26 Apr, 2013

    Great recipe! Made it last night and it was a pleasant surprise! Best meatless burritos EVER!

  • bevogirl007 20 Mar, 2013

    This recipe is delicious & easy!

    As a lighter alternative to sour cream:
    mix a little bit of taco seasoning (from a packet) with 0% Fage plain greek yogurt (or your favorite brand) - this is my favorite dip for burritos, quesadillas, etc.

  • Fire389 9 Aug, 2012

    Excellent dish and easy to make. I used the cumin but also added McCormick new grill mates Fiery 5 pepper,it kicked it up a notch . I also added Sriracha hot chili sauce into the sour cream for dipping , Soooo good!!!

  • b3cca 29 May, 2012

    I agree with the other reviewers--you've got to add your own spices to make this recipe really yummy. It's a great recipe to start from though, and the reheating instructions are right on. We love these burritos!

  • e_neko 23 May, 2012

    I made this recipe using michaelnewyork's suggestions (omitted jalapeno, added 1/2 tsp cayenne and 1 1/2 tsp chilli powder with onions, and added chopped chipotle peppers with the water). I left out the corn, because I didn't have any, and mixed in two cups cooked rice with the bean mix when they were done. DELICIOUS.

  • ksrandolph41 24 Jan, 2012

    These were delicious. As a vegeterian, I'm always looking for recipes that appeal not only to me but also to kids from 20 to 7. This was a winner for all! And so quick and easy.

  • sarahwashburn 20 Oct, 2011

    http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html

    Wrap individually in plastic and freeze up to 3 months.

    To reheat:

    Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.

    (Sorry for the numerous posts...I couldn't leave a comment long enough to include all of the reheating instructions. 3 comments...3 methods!)

  • sarahwashburn 20 Oct, 2011

    http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html

    Wrap individually in plastic and freeze up to 3 months.

    To reheat:

    Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)

  • sarahwashburn 20 Oct, 2011

    http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html

    Wrap individually in plastic and freeze up to 3 months.

    To reheat:

    Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.

  • sarahwashburn 20 Oct, 2011

    This is a great recipe. It was originally featured on Everyday Food on PBS. The PBS website includes the freezing and reheating instructions:

    http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html

  • ej81 23 Sep, 2011

    i can't find the freezing instructions so here are some i found on the internet:

    1. Unwrap frozen burrito from foil

    2. Wrap burrito in damp paper towel

    3. Microwave for 3 mins on high.

    4. Wait to cool, then eat!

  • ej81 17 Sep, 2011

    These are amazing! Next time I will add some lime and salt to the rice and will use less water in the bean mixture. Also, I will combine the rice and the bean mixture to make portioning out each ingredient easier. I used a high-quality medium salsa for some more flavor and substituted a can of black beans for one of the cans of pinto beans. Yum!

  • dmb543 4 Aug, 2011

    I made this recipe with just half of one onion and it was delicious and a hit with my friends! I served it with fruit salad and Tequila Sunrise.

  • 14425 9 May, 2011

    This is now a favorite recipe. Can't eat cheese, so I spread a spoonful of sour cream on the tortilla before filling, and added 1 1/2 C. water to the bean mix. The amounts given for filling were much too large for the 10" tortilla. I built each burrito on a square of wax paper, wrapped in up tightly and froze them all in a plastic bag. Great for quick meals, and very nutritious with brown rice. Especially nice for Mexican flavors without cheese.

  • liz_alchemist 19 Apr, 2011

    Yummy! While these aren't the most flavorful dinner around, they are very easily jazzed up (Sriracha sauce!). What I really like about them is that you can very easily make dinner + 3 lunches for the week, or even more if you freeze them! One thought: they might wrap easier if you steam the tortillas, but I didn't try. Yay for meatless dinners!

  • Ksiddiqi 3 Jan, 2011

    These are fabulous! I added a little taco seasoning to the water used to boil the rice and also to the bean/corn mixture for a little extra flavor and they turned out wonderfully. I used brown rice and whole wheat tortilla wrappers. We wrapped in foil and froze individually...then reheated by microwaving on hight for 3 minutes, then baking at 450-deg for 10 minutes. Super yum! A great protein kick with good carbs for a quick lunch.

  • rotsol 21 Jun, 2010

    I agree with adding bell peppers - I use 1 red and 1 green for nice color. I leave out the rice (who needs the extra carbs), use a mixture of beans (black, kidney, chickpea, romano - whatever I have on hand, and mash them slightly) and add about 1/2 cup toasted pumpkin seeds. Also a little fresh tomato instead of paste.

  • helenech 15 Apr, 2010

    These were pretty good! I used a mixture of chickpeas and black beans instead of the pintos, and greek yogurt as a healthy alternative to sour cream (you'll be surprised how you don't even notice the difference!).

  • helenech 15 Apr, 2010

    These were pretty good! I used a mixture of chickpeas and black beans instead of the pintos, and greek yogurt as a healthy alternative to sour cream (you'll be surprised how you don't even notice the difference!).

  • sweetpeainspain 1 Jan, 2010

    Add three bell peppers to up the veggies in this recipe!

  • weib 20 Nov, 2009

    Yum! Made this recipe tonight and everybody loved it. Easy to make, too. This is a keeper!

  • ryantsmile 31 Mar, 2009

    Yummy! Husband loves them! I make them for lunch or dinner and freeze the rest of them for a later time. Just pop them in the microwave, they really do reheat nicely. Does make's about 10 burritos. I make two cup's of rice.

  • optic747 25 Mar, 2009

    Delicious! I thought I measured the filling correctly when putting the 8 burritos together but I had over a cup of the bean mixture left. I think it will make a good nacho topping so I'm freezing it along with the burritos.

  • missy33 5 Nov, 2008

    I took Michaelnewyork's advice and made a couple of changes; the cheese and cayenne pepper, and even added some ground beef (TOTALLY unnecessary) and everyone loved it! We froze the filling instead of individual burritos for future meals. Thanks!!!

  • MOPianist 26 Oct, 2008

    I think these are tasty and good to take to work to microwave.

  • catherine495 25 Oct, 2008

    I made these the other night with pepper jack cheese and left the seeds in the Jalenpeno. Both my husband and I thought that they were delicious with slasa and sour cream on the side. Will definitely make them again.

  • NorbieK 22 Oct, 2008

    Everyone confuses a burrito from an enchilada. Enchilada's are smothered in chili sauce while burrito's are just stuff such as rice, beans, and meat wrapped in a tortilla. I, myself prefers enchiladas for the same reason why most people think this dish is dry or bland.

  • bireneb 21 Oct, 2008

    the recipt below would probably be far better if green chili were added, according to taste. It could be very hot, or too mild for some. Try it and see.

  • michaelnewyork 4 Oct, 2008

    No, you are right krisx2, they are very bland. I make Mexican at least twice a week in our house and i am very accustomed to spicing things up in a very healthy, low fat/calorie and low sodium way...I find the consistency of this recipe with the tomato paste and the water reduction is ideal, but I make a few substitutions. First, add 1 1/2 tablespoons of chili powder in step one with the onions and 1/2 teaspoon of cayenne pepper - you have to add it at this point so you toast the spices and really bring out the flavor. Add more cayenne or chilipower if you like it really hot, but be careful. Second, I add two whole chopped chipotle peppers in step 2 before I reduce the water -- this add a bit of sodium, but that's it. The pepper blends with the water and makes it very taste (especially plump pinto beans). I don't use jalapeno peppers as she recommends - it has a bright flavor which doesn't suit this dish. Chipotle and the smokey flavor it gives is a better match with pinto beans. Use jalapeno with black beans...better taste match. Also, add 1-2 tablespoons of the adobo sauce from the peppers and this will help in stage two.

    I also substitute whole wheat wraps for this (white flour is so bad for you) and do all you can to find MANCHEGO cheese...it's so good in this, melts in an amazing way and brings a new dimension to the taste...you can find it in the cheese section of most supermarkets now. It's not cheap, but you only have to use a little, like 1/2 cup for four burritos. It melts so great.

    As for the sour cream, mix in 1-2 tablespoons of the adobo sauce in there and 1 teaspoon of lime juice....do all this and you'll have a very taste weeknight dish!

    xo

    m.

  • krisx2 29 Sep, 2008

    Am I the only one who thought these burritos were bland? They weren't bad, but they just didn't taste like anything. My toddlers ate them, so I guess bland was a good thing in this case, but my husband and I didn't think they were so great. We used lots of tomatillo sauce! There was a lot left over to freeze and reheat so we'll have another dinner. I added some chopped broccoli for extra nutrition.

  • muffingoddess 6 Jul, 2008

    These burritos are farely simple and absolutely delicious. I too was wondering how to reheat after freezing them. I went to the website for a particular brand of frozen burritos that I "USED TO" buy. Their instructions are as follows: Microwave-Wrap in wax paper and heat on high(Mine took about 2 1/2 min) Oven-Wrap in foil and bake at 375 for 30-45min.
    After finding this recipe, I will never again buy frozen burritos...These are much better and actually good for you!

  • vincentyna 19 May, 2008

    I just made these burritos and they are very good. I cooked my own beans and I added more salsa as I was wrapping them up. The only question that I have is about the frozen burritos. Which way is recommended for heating up the frozen burritos and for how long?

  • dizzydeb 1 May, 2008

    Very nutritious vegetarian dish - easy to make and it makes lots so you can freeze the leftovers. Has a wonderful taste - I cooked up my own beans instead of the canned as I find they have too much sodium.

  • cilantro57 30 Apr, 2008

    Very easy and tasty.

  • mmsrjs 6 Jan, 2008

    since Ron loves burritos, I will print this recipe out for him. I'm not keen on beans even though I hear they are great for dieting.

  • jenknife 29 Dec, 2007

    I h ave been making burritos for years with cous cous in place of rice. I also use chick peas in place of beans and add steamed broccoli. A little cheese keeps it all bound together and I find I like that it does not taste like your average burrito.

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