Rating: 3.34 stars
414 Ratings
  • 5 star values: 74
  • 4 star values: 110
  • 3 star values: 137
  • 2 star values: 69
  • 1 star values: 24

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package instructions; set aside.

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  • 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.

  • 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.

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

  • 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.

  • 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 (18)

414 Ratings
  • 5 star values: 74
  • 4 star values: 110
  • 3 star values: 137
  • 2 star values: 69
  • 1 star values: 24
Rating: 5 stars
04/28/2019
Oh Martha...love this recipe...I made mine with homemade Spanish rice, and white bean, and used low carb flour tortillas ...but other than that I followed the recipe....they turned out fabulous...my husband is screaming about these burritos...he has never had a burrito without some kind of meat in it...so this recipe is definitely a keeper..thank you
Rating: 1 stars
02/14/2018
No ! I didn't like these at all ! I'll stick with my recipe in my head . Martha's need some flavor to start ! Yuck
Rating: 5 stars
01/09/2018
These burritos are great - while you're in cooking and assembly mode, double the recipe. When we reheat for eating, we put on a piece of aluminum foil with spray underneath so it doesn't stick, and then spoon on salsa and a slice of marble cheese. Top with some Frank's Red Hot Sauce and you're in business!
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Rating: 5 stars
07/08/2014
This is a great meal for your freezable list. So easy to reheat and enjoy. Enjoyed by my husband.
Rating: 4 stars
02/25/2014
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!!
Rating: Unrated
04/26/2013
Great recipe! Made it last night and it was a pleasant surprise! Best meatless burritos EVER!
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Rating: Unrated
03/20/2013
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.
Rating: Unrated
08/09/2012
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!!!
Rating: 4 stars
05/29/2012
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!
Rating: Unrated
05/23/2012
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.
Rating: Unrated
01/24/2012
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.
Rating: Unrated
10/20/2011
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!)
Rating: Unrated
10/20/2011
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.)
Rating: Unrated
10/20/2011
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.
Rating: Unrated
10/20/2011
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
Rating: Unrated
09/23/2011
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!
Rating: Unrated
09/17/2011
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!
Rating: Unrated
08/04/2011
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.