What kind of beans are best for burritos?

Black beans are always in our pantry but you can also use pinto beans or refried beans if that's your preference. For any canned beans, be sure to drain your beans and rinse them well before cooking as this will reduce the sodium content drastically. You can then salt to taste.

Make Ahead Instructions

Simply prepare your burritos through step 5. Then, cut foil sheets for each burrito and coat them with cooking spray. Wrap the burritos in the prepared foil sheets and refrigerate for up to 3 days. Reheat them in the oven for 20 to 25 minutes at 350 degrees F.

Can I freeze veggie burritos?

Follow the steps listed above, but after you wrap them in foil, put them in an airtight container before putting them in the freezer. Freeze for up to 3 months. To reheat, remove the foil from the frozen burritos. Place the burrito on a microwave-safe plate. Cover with a damp paper towel and microwave, flipping halfway through. Timing will depend on your microwave, so be sure to check doneness in 45-second intervals. Use an instant read thermometer to check that they are hot in the center.

What should I serve with vegetarian burritos?

These burritos are super filling on their own, but you can always serve them with our Mexican Coleslaw as a low cal side dish, and tortilla chips are always a family favorite. They are great with other sides sich as Mexican rice or Elotes.

Veggie Burritos

Name: Veggie Burritos
Prep time: 30 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tablespoon avocado oil; 1 red onion, diced; 1 bell pepper, diced; 1 14-ounce can black beans, drained; 1 cup frozen corn kernels, thawed; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon coarse kosher salt; ¼ cup chopped cilantro; ¼ cup plain Greek yogurt; ½ cup salsa; 6 large soft flour tortillas or wraps; 1 cup guacamole, purchased or homemade; 1 8-ounce package cooked brown rice, heated as directed; 6 ounces shredded jack cheese

Description

Our easy homemade veggie burritos are ready in less than a half hour. They are loaded with fresh veggies including red onion and bell pepper, plus we have added in black beans and corn along with pre-cooked brown rice, yummy creamy sauce and guacamole all wrapped up in soft flour tortillas. They can be made ahead for an easy meal-prep dinner or to heat up at work for lunch.

Ingredients

Scale

1 tablespoon avocado oil
1 red onion, diced
1 bell pepper, diced
1 14-ounce can black beans, drained
1 cup frozen corn kernels, thawed
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon coarse kosher salt
1/4 cup chopped cilantro
1/4 cup plain Greek yogurt
1/2 cup salsa
6 large soft flour tortillas or wraps
1 cup guacamole, purchased or homemade
1 8-ounce package cooked brown rice, heated as directed
6 ounces shredded jack cheese

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Instructions

Heat oil in a large non-stick skillet over medium heat. Add onion and pepper. Cover and cook, removing lid to stir often, until softened and browned, 8 to 10 minutes.
Stir beans, corn, chili, cumin and salt into the vegetable mixture and cook, stirring until heated through and the spices are fragrant, 1 to 2 minutes. Remove from the heat and stir in cilantro.
Whisk the yogurt in a medium bowl. Whisk in salsa until completely combined.
Lay tortillas on work surface. Spread guacamole over the tortillas, dividing evenly. Add on rice. Spoon the vegetable and bean mixture over the rice. Top with rice and cheese. Spoon the sauce over the fillings, dividing evenly.
Wrap up burritos, tucking the sides in.
Coat a non-stick skillet with cooking spray and set over medium-high heat. Lay burritos seam side down in the skillet and cook until browned on the bottom, 2 to 3 minutes. Flip and cook the other side until browned, about 2 minutes. Cut in half to serve.

Notes

Make Ahead: Prepare through step 5. Cut foil sheets for each burrito and coat with cooking spray. Wrap burritos in the prepared foil sheets and refrigerate for up to 3 days. Reheat in the oven for 20 minutes at 350 degrees F.

Prep Time: 5 mins
Active Time: 25 mins
Cook Time: 20 mins
Category: Main Course
Method: Stove Top
Cuisine: Mexican

Nutrition

Serving Size: 1 burrito
Calories: 594
Sugar: 3 g
Fat: 19 g
Carbohydrates: 63 g
Fiber: 8 g
Protein: 19 g