Rice And Bean Burritos

These Rice and Bean Burritos offer a comforting, home-style meal that balances earthy flavors with vibrant textures. The filling combines creamy, pureed pinto beans seasoned with red wine vinegar and black pepper, mixed with tender sautéed onions and bell peppers. A quick-simmered tomato sauce infused with chili powder and cumin adds a rich, aromatic finish. Wrapped in flour tortillas and briefly baked to warm everything through, these burritos are perfect for a satisfying weeknight dinner or a healthy lunch.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 557

Dietary: Vegetarian

Description

These Rice and Bean Burritos offer a comforting, home-style meal that balances earthy flavors with vibrant textures. The filling combines creamy, pureed pinto beans seasoned with red wine vinegar and black pepper, mixed with tender sautéed onions and bell peppers. A quick-simmered tomato sauce infused with chili powder and cumin adds a rich, aromatic finish. Wrapped in flour tortillas and briefly baked to warm everything through, these burritos are perfect for a satisfying weeknight dinner or a healthy lunch.

Ingredients

Canned crushed tomatoes (no salt added)
Chili powder
Ground cumin
Salt
Vegetable oil
Onion, diced
Red bell pepper, diced
Green bell pepper, diced
Garlic, minced
Cooked pinto beans, drained
Red wine vinegar
Freshly ground black pepper
Flour tortillas
Cooked brown rice
Monterey jack cheese, grated

Directions

1
Preheat oven to 375°F (190°C) and line a baking sheet with foil.
2
In a small saucepan, combine crushed tomatoes, chili powder, cumin, half of the salt, and 1/2 cup water.
3
Bring the tomato mixture to a boil, then reduce heat to low and simmer, covered, for 10 minutes until slightly thickened. Remove from heat and set aside.
4
In a large nonstick skillet, heat vegetable oil over medium heat. Add diced onions and cook, stirring frequently, for 3-5 minutes until softened.
5
Add diced red and green bell peppers and minced garlic to the skillet. Cook, stirring frequently, for 5 minutes until peppers are tender. Remove from heat and set aside.
6
In a blender or food processor, combine drained pinto beans, red wine vinegar, black pepper, 1 tablespoon water, and the remaining salt. Puree until smooth and set aside.
7
Lay flour tortillas on a work surface. Spread one-fourth of the bean mixture along the center of each tortilla.
8
Top the bean mixture on each tortilla with one-fourth of the vegetable mixture, 1/4 cup of cooked brown rice, one-fourth of the grated cheese, and 2 tablespoons of the tomato mixture.
9
Roll tortillas tightly to enclose the filling and place them seam-side down on the prepared baking sheet.
10
Bake for 10 minutes until heated through.
11
Transfer burritos to plates and top each with one-fourth of the remaining tomato mixture. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 557kcal

% Daily Value *
Total Fat 18.3g29%
Saturated Fat 8.7g44%
Cholesterol 33mg11%
Sodium 2613mg109%
Total Carbohydrate 85g29%
Dietary Fiber 24.6g99%
Sugars 9.8g
Protein 22.9g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover burritos can be wrapped individually in foil and refrigerated for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave.

Variations: For a vegan option, omit the Monterey Jack cheese or use a vegan cheese alternative. You can also add black olives or corn for extra texture.

Tips: Ensure the bean mixture is completely smooth for easier spreading. If the burritos are difficult to roll, warm the tortillas briefly in the microwave for 10-15 seconds before assembling.

Ingredient Note: "Cooked pinto beans" can be substituted with canned pinto beans, rinsed and drained.

Keywords: vegetarian, burritos, pinto beans, brown rice, bell peppers, tomato sauce, chili powder, cumin, flour tortillas, monterey jack, meal prep, healthy dinner, fiber rich, easy recipe, weeknight meal, bean spread, sauteed vegetables, comfort food, plant based, oven baked

Read it online: https://www.chefs-mate.com/recipe/rice-and-bean-burritos-5-pts/