New This Month

Bean Burritos

411

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

  • Prep:
  • Total Time:
  • Servings: 8

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 Notes

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 Add a comment

  • efontenot
    8 JUL, 2014
    This is a great meal for your freezable list. So easy to reheat and enjoy. Enjoyed by my husband.
    Reply
  • 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!!
    Reply
  • Firecracker22
    26 APR, 2013
    Great recipe! Made it last night and it was a pleasant surprise! Best meatless burritos EVER!
    Reply
  • 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.
    Reply
  • MS11370552
    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!!!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!)
    Reply
  • 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.)
    Reply