This vegetarian make-ahead burrito is just like the ones you get in the freezer aisle but better! It’s packed with pinto beans, pepper jack cheese and spinach for a little extra nutrition!
This post is sponsored by my friends at Cabot Creamery.
Packed with pinto beans, spinach and a spicy, seasoned rice and griddled to perfection, these bean, cheese and greens burritos are perfect for a quick week day lunch or dinner. It’s protein and fiber-packed and freezer-friendly too!
You will need
Cooking oil (avocado, olive, other neutral-flavor oil)
Cooked Pinto Beans (I used canned)
Canned tomatoes with green chiles
Cabot Pepper Jack Cheese
Cooked Rice (I used brown)
Avocado, salsa, sour cream, cilantro for garnish
(Scroll down for the step-by-step recipe).
Tips for preparing bean cheese burritos
Pick the right tortilla. Go with a 10- or 12-inch tortilla for the best results. There are a ton of tortillas or wraps on the market from flour tortillas to those made with gluten-free ingredients such as cassava, quinoa or almond flour. Use whatever works for you but just make sure it’s thick enough to endure a bit of rolling and wrapping. Some gluten-free tortillas tear easily.
Season the pinto beans and each ingredient throughout preparation. If you’re using canned pinto beans, they may or may not have much salt and can lack flavor overall. Be sure to season them with the chili powder and salt so the flavor carries through each bite.
Taste the seasoned rice before layering on the tortilla. The pinto beans and brand of canned tomatoes you use can affect the flavor significantly. Because the sodium level varies, this is a good time to add more salt if needed.
Griddle the burrito seam side down. This is critical to keeping the burrito together. If you accidentally grill the wrong side first, the burrito will likely unravel.
Quality cheese is essential
The cheese serves to seal these burritos and to add incredible flavor. I am using Cabot Pepper Jack Cheese for its creaminess and hint of peppery heat.
I cut the pepper jack into small cubes to enjoy soft, gooey bits of cheese throughout the burrito.
Feel free to shred the cheese if you prefer.
If you’re not familiar, Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers. It’s always stocked in my fridge and I especially love all of the different flavors.
Make now. Eat later.
These burritos are perfect for meal prep at the beginning of the week. They can be kept in the fridge – stored seam side down.
Or you can wrap and freeze them for up to 3 months. Reheat in the toaster oven or the microwave for a quick weekday lunch or dinner.
Once you have the frozen burritos in place, you’re set. They are perfect for a meal on a budget when compared to what you pay for the ones you get from most supermarkets.
These burritos are the perfect handheld meal. With rice, plant protein from the beans, spinach and tomatoes and the cheese to bring it all together what more do you need?
If I were taking them for lunch, these burritos would be tasty paired with pineapple or mango chunks.
I usually eat these just as is but when I have avocado, salsa or sour cream in the fridge, I like to add those over the top too.
How will you use this recipe? Please let me know in the comments or on Instagram. I’m always looking for new ideas!
Pinto Bean and Cheese Burritos
- 1 tbsp avocado or olive oil plus more for oiling the skillet
- ¼ cup diced red onion
- 1 tsp garlic powder
- ½ tsp smoked paprika chili powder
- ½ tsp chili powder
- 1½ cups cooked pinto beans (1-15 oz. can pinto beans, rinsed and drained)
- 2 cups cooked brown rice
- 1 10 oz. can diced tomatoes with green chiles, drained (liquid reserved)
- 2 cups fresh spinach
- 4 ounces diced Cabot Pepper Jack Cheese
- Optional: fresh cilantro, salsa, jalapeños, avocado, sour cream
- Heat 1 tablespoon oil in a skillet over medium heat. Sauté the onion and smoked paprika, chili powder and garlic powder about 3 minutes.
- Add the pinto beans, rice, and drained tomatoes to the skillet. Stir until combined and heat through, about 3-5 minutes. Allow any excess liquid to absorb.
- Heat the tortillas in a dry skillet or in the microwave for a few seconds just until pliable.
- Layer the ingredients: Place one tortilla on a cutting board. Layer ¼ spinach, rice mixture and cheese in a narrow line in the center of the wrap. Tuck in the sides. Then roll from the bottom, tightly tucking the ingredients in as you go up.
- Heat and lightly spritz oil a skillet over medium heat. Place the burrito in the skillet seam side down. Cook 2-3 minutes until it’s sealed and tortilla turns golden brown. Flip. Brown the other side for about 2 minutes.
- Repeat for the remaining tortillas. Slice the burrito in half and serve warm topped with your favorite garnishes like cilantro, jalapeños, avocado and salsa.