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Pinto Bean and Cheese Burritos Stacked on a plate

Pinto Bean and Cheese Burritos

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!
Course Entree
Cuisine American
Keyword bean recipes, vegetarian burrito
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 burritos
Calories 309kcal


  • 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 
  • 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.


To freeze and eat: Let the burritos cool completely. Wrap individually with plastic wrap or foil. Freeze on a sheet pan or other flat surface. These burritos will keep at least 3 months in the freezer.
When ready to eat, reheat in the microwave or toaster oven. 
Microwave: Remove the foil or plastic wrap. Place on a microwave safe plate and cover with another plate or other microwave safe cover. Cook 1 minute on high. Flip and microwave another 45-60 seconds. Let sit 1 minute. Serve once cool enough to handle.
Toaster Oven with Convection or Air Fryer: Reheat the burrito wrapped in foil about 15-20 minutes until the center is hot.


Calories: 309kcal | Carbohydrates: 35g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 338mg | Potassium: 385mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1625IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 2mg