Bean Burritos

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 501.0
  • Total Fat: 11.2 g
  • Cholesterol: 10.0 mg
  • Sodium: 957.2 mg
  • Total Carbs: 81.5 g
  • Dietary Fiber: 15.8 g
  • Protein: 22.9 g

View full nutritional breakdown of Bean Burritos calories by ingredient


Number of Servings: 8


    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



Cook rice according to package instructions; set aside.

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 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).

Serving Size: Makes 8 burritos