You are gonna love today’s recipe for Super Bean Burritos. It’s all vegetarian and believe it or not my whole family loved it. My hubby and boys were not asking “Where’s the beef?” They were too busy snarfing these burritos down. Melanie at My Kitchen Cafe just posted this recipe on Tuesday and I ended up making it that night for dinner. Love Melanie and her blog! These burritos just sounded so good and my family is always up for anything Mexican. Plus, I had everything in the house to make them.
There were a few things that I learned about this recipe the first time I made them. First, I just threw in some leftover rice that I had in the fridge. I didn’t measure it out or anything, but it looked like it was close to 2 cups. This may be why I only ended up with 10 burritos and not the 16 the recipe said it would make, or maybe my 2/3 cup of filling was too full. Who knows, but that’s what I got when I made this.
Second, was that I don’t care for it to be made with canned corn. I had some so I used it. I usually only use it in stuff made in my crock pot. For me, canned corn has a different taste and the canned corn taste took away from the yummy flavors in this burrito. I don’t use the canned corn, I go for frozen corn.
Go for Enchilada Style
Personally, I like to serve my burritos enchilada style for dinner. I used five for dinner. Then I kept one out for hubby to eat for lunch the next day and placed the rest in the freezer. So with the five I used for dinner, I wanted to serve them enchilada style since that’s how my hubby likes his burrito at Cafe Rio (a delicious Mexican restaurant we love to eat at).
I have included the directions on how I did enchilada style in the recipe notes. It was delish that way. However, hubby had his for lunch the following day just plain and said it was still fabulous. My oldest son is also kept inventory of the burritos in the freezer. He wants to make sure he gets at least one of them.
This recipe does not have to be vegetarian either. You can throw some meat inside too. Melanie said she has mixed in some leftover shredded pork several times with great success. You could add any leftover meat you may have such as chicken, roast beef, or even ground beef. I think it would be fabulous with a scoop of Cafe Rio pork thrown in each burrito. YUM! Be creative.
There are even directions to freeze the burritos. I was thinking that it would also work to just freeze the burrito filling if you don’t want to do the whole burrito. That way you can reheat the filling mixture and just fill fresh tortillas.
- 1 cup brown or white rice (or 2 cups already cooked rice)
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely minced
- 1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles, which is what I did)
- 1 tsp cumin
- Salt and pepper to taste
- 3 Tbsp tomato paste
- 2 cans (15 oz each) pinto beans, drained and rinsed (I used black beans)
- 1 1/2 cups water
- 1 (10 oz) package frozen corn or 1 can whole kernel corn, drained (I personally would recommend the frozen corn)
- 6 green onions, white and green parts finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- up to 16 burrito-sized (10-inch) flour tortillas
- 2 cups shredded Monterrey Jack cheese (or whatever kind of cheese you have)
- Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno (if using) and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
- Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. If using green chiles instead of jalapeno, add it in now.
- Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
- Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
- Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. 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 warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption.
For enchilada style:I put 5 burritos in a baking dish. Then I poured a (10 oz.) can of green enchilada sauce. You can use more enchiada sauce it you like. The 10 oz can just gave them a light coating. Make sure that the sauce completely covers the burritos, you can use a sppon to help spread it around. Then sprinkle with 1 cup or so of shredded Monterrey jack cheese. Turn oven to broil. Place baking dish on middle rack of the oven (not the top) and broil until the cheese is nice and melty.
To Freeze: Put burritos on a baking sheet in the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.
To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!
- Category: Meatless
- Method: Stovetop
- Cuisine: Mexican
- Serving Size: 16