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

Prep Time 5

Cook Time 15

Total Time 20

Servings burritos

Calories 309kcal

Author Marisa Moore

Ingredients

1 tablespoon avocado or olive oil plus more for oiling the skillet
¼ cup diced red onion
1 teaspoon garlic powder
½ teaspoon smoked paprika chili powder
½ teaspoon 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

Instructions

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.

Notes

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.

Nutrition