Make a California Burrito
Make Pizza Burritos
Make Burrito Bowls
Make a Chicken Burrito
Make a Fruit Burrito
Make a Variety of Grilled Stuffed Burritos
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Set yourself up for healthy breakfast success with a freezer stocked with these filling-yet-light whole-grain burritos. To ensure the scrambled eggs stay soft and creamy from freezer to microwave, we use a secret ingredient—ricotta cheese, which lightens the texture and prevents the eggs from going rubbery when you reheat them. This recipe makes a lot of burritos, but it neatly uses up 10-count package of tortillas and two whole cans of beans.
- 10 large eggs
- 3/8 teaspoon kosher salt
- 2/3 cup part-skim ricotta cheese
- 1 tablespoon canola oil
- 2/3 cup refrigerated fresh pico de gallo
- 2 Unit (15-oz.) cans unsalted black beans, rinsed and drained
- 1/2 cup chopped green onions
- 10 Unit (8-inch) whole-wheat tortillas
- 3 ounces queso fresco, crumbled (about 3/4 cup)
- Calories 290
- Fat 10g
- Satfat 3g
- Unsatfat 4.7g
- Protein 17g
- Carbohydrate 34g
- Fiber 4g
- Sugars 1g
- Added sugars 0g
- Sodium 420mg
- Calcium 15% DV
- Potassium 6% DV
How to Make It
Crack eggs into a large bowl; whisk with salt until well blended. Add ricotta; whisk until well combined (it’s ok if some clumps of ricotta remain). Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add egg mixture; cook 5 to 6 minutes or until eggs are set to your liking, stirring frequently. Spoon eggs into a bowl.
Wipe skillet with a paper towel. Add pico de gallo and beans to pan; cook over medium heat 3 minutes or until heated and any liquid evaporates, stirring occasionally. Stir in onions.
Heat tortillas according to package directions, just until pliable. Spoon about 1/4 cup egg mixture along bottom third of each tortilla; top each with about 1/3 cup bean mixture and about 1 tablespoon queso fresco. Fold bottom edge of tortilla over filling, then carefully fold in sides of tortilla. Roll up tortilla, jelly-roll style.
To freeze: Wrap each burrito in plastic wrap, and place together in a large zip-top freezer bag. Store in freezer for up to 3 months.
To heat: Working with 1 burrito at a time, unwrap burrito; discard plastic wrap. Wrap burrito loosely in a paper towel or parchment paper. Microwave on HIGH for 3 to 4 minutes, turning burrito over halfway through cooking.
If you have some cooked beans on hand then whip up a vegetable and bean burrito. So easy and healthy, stuffed with vegetables and beans it’s high in protein and so tasty!
If there were one dish Jeff and I eat more than any other it is the very simple homemade burrito. Personally, I love anything wrapped in a tortilla. It’s fun to have your very own little personal pocket of yummy goodness.
That’s why it’s so important to take one day out of each week to make a big batch of beans (or smaller legumes like aduki or mung beans) so you can eat them all week. In fact, you can make a HUGE batch, vacuum seal some, and stick it in the freezer.
We like to keep bags full of pre-cooked beans and whole grains (like brown rice) in the freezer in 4-cup amounts. Then if it ever looks like it will be a busy week ahead and you don’t think you’ll have spare time, pull a bag of each out of the freezer and defrost in the fridge for 24-48 hours. They’ll be ready when you are!
Perhaps my favorite type of burrito is the very simple vegetable and bean burrito. I don’t always want to eat a lot of grains, especially at night at dinnertime, so that’s when I turn to a dish like this one.
Use whatever veggies you have on hand.
In this example, I used onions, red pepper, green peppers, sweet yellow pepper, and 3 different types of spicy peppers, or what we refer to as accent veggies. If I had other veggies on hand like broccoli, asparagus, or even spinach, you can bet they would have gone in too!
That’s the thing about vegan burritos. You can toss any vegetable or bean in and the end result is always tasty and healthy.
A word about working with spicy foods if you’re a vegan. Years ago I was veganizing a dairy salad dressing that called for cayenne. You would THINK it would just be a matter of switching out the dairy for the non-dairy counterparts and everything else (herbs, spices) stays the same, yes?
No! I took one bite of my salad-dressing topped salad and my lips felt like they were going to burn completely off! Ack!
What went wrong? Well, dairy helps to tame the heat of spice. If you remove the dairy, you must use FAR less spice.
So if an old non-vegan dairy-based recipe of yours called for, say 1 teaspoon of cayenne, you will use about 1/8 – 1/4 teaspoon of cayenne instead.
I use pre-cooked kidney beans, but you can use any bean you have on hand.
Start by heating a large pan and adding about 1/4 cup veggie broth — or use a dry non-stick pan. Next, add your vegetables such as chopped bell peppers, onions, garlic, a small amount of chopped jalapeno or other spicy pepper (remember, be careful with the spice – you can always add more). Heat, stirring occasionally, until all the veggies begin to soften.
Stir in your pre-cooked beans along with a little veggie broth (or water), then cover the pan with a lid. The reason we add the liquid and then cover is to steam the beans a little which is the best way to heat them up, plus it adds moisture to the entire dish. You don’t need a lot of liquid, just enough to do the job (about 1/4 cup or maybe a bit more). It will be pretty obvious to you how much liquid to add – it really depends on how many other ingredients you have in the pan.
Next, stir in any flavors you would like to add, such as herbs, spices, lemon or lime juice, etc. I like to keep things simple, especially if I’m in a bit of a rush (which I usually am). In this case I used lime juice, cumin, nutritional yeast, maple syrup for a sweetener, and sea salt.
When your dish is flavored the way you would like and it’s ready to go, place your tortilla(s) directly on top of the filling in the pan, and cover. Let sit over low heat until the tortillas are softened and tender, 3-5 minutes. Place filling into the tortilla(s) and roll tightly.
At this point, you can serve the burrito, but I like to crisp it up under the broiler first. Simply place the burritos on a baking sheet, and pop it under the broiler until crispy. Watch carefully so it doesn’t burn.
After rolling in a tortilla and sticking it under the broiler for 3-5 minutes, top it all off with some salsa (check out my homemade sweet and spicy salsa here) and some of my easy and tasty Vegan Sour Cream.
Chopped avocado completes the dish adding healthy fats your body craves.
- Total: 10 mins
- Prep: 5 mins
- Cook: 5 mins
- Yield: 1 burrito (serves 1)
Bored with the usual breakfast routine? Vegetarian breakfast burritos make for a fun breakfast if you’re tired of the usual cereal or pancakes, and kids love them too.
This recipe keeps things simple with eggs, salsa, and cheese, so you can always add extra spices or vegetables to suit your taste. This is a great option for breakfast on-the-go.
- 2 eggs
- 2 tablespoons milk
- Salt and pepper (to taste)
- 1 tablespoon vegetable oil (or butter, or margarine)
- 1/4 cup cheddar cheese (grated)
- 2 tablespoons salsa
- 1 soft flour tortilla
Steps to Make It
In a small bowl, whisk the eggs together with the milk until well-beaten. Season with salt and pepper to taste.
Heat the oil or butter in a skillet or frying pan over medium-high heat.
Carefully add the eggs to the skillet. Cook the eggs, frequently mixing, until you have scrambled eggs of the desired consistency.
Warm the flour tortilla in the microwave for a few seconds, just until it is warm and soft. Place the scrambled eggs in the center of the flour tortilla, and top with cheese and salsa.
Wrap and enjoy your vegetarian breakfast burrito!
Just the word “burrito” conjures up thoughts of high-calorie, high-fat fare that has no place on a blog about healthy eating. But, burritos should, quite frankly, be a staple on every healthy menu. It all depends what you stuff inside that tortilla. First, choose your wrap — there are so many healthy wraps to choose from: regular flour, whole-grain, low-carb and even wheat-free tortillas made with grains like quinoa. Next, you can choose a bounty of fresh and wholesome ingredients to cram inside before you roll up. Burritos aren’t deep fried and not necessarily baked (though you can bake them as I’ve done below). That means they make quick and easy meals for any day of the week. In fact, I often make burritos with leftovers from the fridge (cooked rice, veggies, fresh salsa and cooked chicken or steak). I like baking my burritos because it melts the cheese and lightly toasts the tortilla, giving the outside a bit of a crust and a lot more flavor.
This recipe below is the perfect starting point for all future recipes. Swap out or add your favorite veggies, chicken, shrimp, tofu or steak. You can also change up the beans; pinto, navy and white beans are good too. Lastly, you can skip the baking part too – for warm tortillas, simply heat them in the microwave for a few seconds. Have fun!
Note: To save time, I used Uncle Ben’s brown basmati rice that cooks in just 90 seconds.
The Spruce / Ahlam Raffii
- Total: 20 mins
- Prep: 10 mins
- Cook: 10 mins
- Yield: 6 to 8 servings
Make a quick and easy vegetarian rice and bean burrito using leftover rice, canned black beans, store-bought salsa, and cheese. For a vegan variation, use vegan cheese or omit it altogether.
Recipes such as this one are perfect for vegetarians, as there’s plenty of protein from the beans. With just a few simple ingredients, this is a great way for anyone cooking on a budget or needing to feed their family fast. Add whatever extra spices and veggies you like, such as some cayenne pepper or chili powder for a spicier vegetarian burrito.
Click Play to See This Vegetarian Rice and Bean Burrito Recipe Come Together
It’s true that burritos are more popular as a Mexican-American food than as Mexican food. Some burrito purists insist that burritos should not be prepared with rice at all, and others insist that lettuce on a burrito is an anathema. No matter how you personally feel, this is a tasty and easy meal that uses up that leftover rice.
- 1 (15-ounce) can black beans (drained)
- 1 1/2 cups salsa
- 1/2 teaspoon cumin powder
- 1 3/4 cup rice (cooked)
- 1 cup cheddar cheese (grated)
- Optional: shredded lettuce
- Optional: 1/2 cup sour cream
- Optional: avocado slices or homemade guacamole
- 6 to 8 flour tortillas
Steps to Make It
Gather the ingredients.
In a large skillet or frying pan over low heat, combine the black beans, salsa, and cumin powder, stirring to combine.
Add the pre-cooked or leftover rice and allow it to cook just until hot. Alternatively, you can mix the ingredients in a microwave-safe bowl and then heat in the microwave.
If the tortillas are cold and just taken out of the refrigerator, you may want to warm the tortillas quickly in the microwave on a hot skillet. This will make them more pliable for rolling. Spoon the rice and beans mixture onto the flour tortillas, dividing evenly.
Top each tortilla with grated cheese, sour cream, lettuce, two or three slices of avocado, a splash of hot sauce, or any other toppings you’d like.
Food Safety Tip
Leftover cooked rice should not be left out for more than two hours at room temperature or it may grow bacteria. It should be refrigerated and used within four to six days. Discard any leftover refrigerated rice if it has an off smell or appearance.
The beauty of this recipe is in its simplicity, but that doesn’t mean that you can use it as a base and customize it to make it even better.
- Swap out the plain leftover rice for some prepared Mexican rice, brown rice, or Spanish rice.
- Instead of canned black beans, use some homemade frijoles negroes or homemade refried beans.
- Pump up the flavor and complexity of your ground cumin by toasting cumin seeds in a small frying pan and then grinding them in a spice grinder or with a mortar and pestle. You’ll be amazed at the difference in the flavor, even if you save your freshly toasted and ground cumin for a couple of weeks.
- Other toppings to consider for your burrito include green onions, chopped fresh cilantro, diced tomatoes, pickled jalapenos, and homemade guacamole. If you are not a vegetarian, add some leftover meat. Just make sure it’s diced, shredded, or small pieces that are evenly distributed.
- Vegetable cooking spray
- 2 small onions, thinly sliced and separated into rings
- 1 small green pepper, thinly sliced
- 2 cups seeded, chopped tomato
- 1 1/4 cups no-salt-added salsa, divided
- 1 cup canned no-salt-added whole-kernel corn
- 1/2 teaspoon cracked black pepper
- 3/4 cup canned no-salt-added pinto beans, drained
- 1 tablespoon taco seasoning mix
- 8 (8-inch) flour tortillas
- 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
- 4 eggs
- 4 egg whites
- Calories 249
- Caloriesfromfat 27%
- Fat 7.4g
- Satfat 2.4g
- Monofat 1.9g
- Polyfat 1.4g
- Protein 14g
- Carbohydrate 32.3g
- Fiber 0.0g
- Cholesterol 117mg
- Iron 0.0mg
- Sodium 405mg
- Calcium 0.0mg
How to Make It
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Add tomato, 1 cup salsa, corn, and black pepper; cook over medium heat until thoroughly heated. Set aside.
Position knife blade in food processor bowl; add beans, seasoning mix, and remaining 1/4 cup salsa. Process until smooth, scraping sides of processor bowl once. Spread about 2 tablespoons bean mixture across center of each tortilla; sprinkle tortillas evenly with cheese.
Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add egg mixture; cook, stirring often, until mixture is firm but still moist. Spoon egg mixture evenly over tortillas. Roll up tortillas; place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent.
Microwave tortillas at HIGH 45 seconds or until thoroughly heated. Spoon vegetable mixture evenly over burritos. Serve immediately.
Burritos: an eternal staple when it comes to quick bites and hearty meals alike. In the past, we’ve explored the virtues of frozen burritos, and it’s true that those delicious, and often cheap, stuffed tortillas are the perfect grab-and-go comfort food. However, we’d be remiss if we didn’t mention that you can make even better burritos at home—and freeze them, to boot. So if you’re missing your breakfast burrito as part of your morning routine, or you’re just looking for a way to store away a few easy dinners, now’s the perfect time to look through our burrito-making guide.
Cooking dinner shouldn’t be complicated
Step One: Choose Your Tortilla
Before you truly get started on your burrito, you’ll want to decide what to wrap it in. The most common choice is flour tortillas, but eggs can also be made into a faux-tortilla, as described in the Brainy Burritos recipe linked above. Feel free to use any other wraps you prefer, including whole wheat or spinach and tomato-flavored varieties. If you’d like our take on which flour tortillas are the best for your buck, feel free to check out our taste test here.
Whichever tortillas you choose, you’ll want to go for the largest size you can find. If it’s easier, look for brands that label their offerings as burrito-sized, which will ensure that you’ll have enough room for a decent amount of fillings.
Step Two: Choose Your Fillings
If you’re feeling intimidated by the lengthy list of recipes cited above, don’t be. The filling stage is the one, however, where you’ll be making the bulk of your decisions. It’s also the stage that will require the bulk of the prep work.
Before picking out ingredients to stuff your burrito with, you’ll first want to decide what kind of burrito you’d like to have. If you’re looking for a meat-filled burrito, you’ll want to cook up any ingredient like ground beef, chicken or chorizo so that it will be safe to eat. Rice and beans will also need to be cooked before they’re added to any burrito, as will any veggies you prefer to be sauteed or oven roasted.
In some cases, leftovers can serve as burrito fillings. Rotisserie chicken and pulled pork, for example, are easy ways to add protein to your burritos without having to cook. Burrito fillings can also be prepared ahead of time and stored in separate containers in the fridge, allowing your household members to assemble custom burritos on their own. Microwaveable rice packets can speed the process, as well.
Once you’ve cooked all of your ingredients, decide if you want to add any fresher ingredients to your burrito, like uncooked vegetables or herbs. Salsa, cheese, and sour cream are common additions, and can be added when you wrap up your burritos in the next step.
June 25, 2019 | Updated July 24, 2020 | By: Jodi Danen, RDN
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The easiest Refried Bean Burrito Recipe that makes for delicious Vegetarian Camping food. This Bean Cheese Burrito can be made ahead of time for a grab and go meal.
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Burritos are definitely a go-to meal to bring camping. They are easy to transport, quick to reheat and delicious. Also, the possibilities are endless when it comes to deciding what ingredients to put into your burrito.
Since one of my daughter’s favorite foods is refried beans, I decided to make this vegetarian Bean Cheese Burrito for this year’s camping trip.
I absolutely love this Refried Bean Burrito Recipe recipe because, with only 3 ingredients, I can create a healthy and tasty meal that is great for her to grab and go for breakfast, lunch or dinner.
To get started, I make a large batch of my Crockpot Refried Beans. Yes, it is an extra step but 100% worth it making the beans homemade in the crockpot . The combination of spices and beans will not leave you disappointed.
HOW TO MAKE REFRIED BEAN AND CHEESE BURRITO RECIPE:
- Evenly distribute refried beans on tortillas.
- Top with shredded cheese.
- Roll sides of tortilla into the center and roll up tightly.
Lay the tortilla on a flat surface and evenly distribute refried beans and cheese on each tortilla. I typically like to make around 6-8 burritos but you can make more or less depending on the number of campers in your group.
CAN I ADD ADDITIONAL TOPPINGS?
Yup! These burritos are completely customizable, which is great if you are camping with a large group of people.
I encourage you to bring a variety of toppings to the campsite and let each camper pick their favorites. Olives, diced tomatoes, cilantro, lime wedges, jalapeños are just a few popular burrito topping options.
Fold the tortilla in half after all of your toppings have been piled onto the shell. My kids love to be in the kitchen at this step because they will snack on the remaining toppings that did not make it into the burritos.
I use to pack all the ingredients and try to assemble the burritos at our campsite. However, I quickly learned that making the burritos ahead of time is easier and you just need to reheat at the campsite. Making them before camping makes your trip a little more enjoyable!
HOW DO YOU MAKE BURRITOS AHEAD OF TIME?
- Wrap burritos in tinfoil and place into a freezer ziplock bag. Freeze.
- Reheat over the campfire or in the oven.
PRO TIP: If wanting to reheat in the microwave, remove tin foil and wrap burritos in parchment paper.
When deciding the best way to reheat your burritos at the campsite, consider the tools that you have access to. I travel with a portable campsite grill that I use to reheat all of our packed food. It is definitely a necessity and is at the top of my packing list.
HOW DO I BAKE IN THE OVEN?
- Preheat oven to 350 degrees.
- Heat refried bean burritos for 5-10 minutes or until heated through.
HOW DO I COOK OVER THE CAMPFIRE?
- Wrap bean burritos in heavy duty tin foil and place on grill top over embers
- Heat for 3-7 minutes or until heated through.
Looking for other camping recipes? Our favorite simple recipes that use minimal ingredients include Pineapple Habanero BBQ Chicken Kabobs , Beef Burritos , and Campfire Nachos .
Our favorite vegetarian camping recipes include Boil in Bag Omelets and Egg McMuffins.
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
less than 30 mins
This budget vegetarian burrito uses tinned beans and frozen sweetcorn. You can even use a microwave to cook the whole recipe.
Each serving provides 733kcal, 24.5g protein, 128g carbohydrate (of which 11g sugars), 12g fat (of which 6g saturates), 13g fibre and 2.5g salt.
less than 30 mins
For the tomato relish
- ½ small onion, finely diced
- 200g/7oz tomatoes, diced
- 1 tbsp white wine vinegar
- 1 lime, zest only (juice used below)
- salt and pepper
For the bean and rice burrito
- 1 x 400g/14oz tin Mexican-style bean mix or mixed beans in mild chilli sauce
- 200g/7oz frozen sweetcorn, defrosted
- 8 tortilla wraps
- 150g/5½oz long-grain rice, cooked according to the packet instructions or in a microwave (see tip)
- 1 lime, juice only (zest used above)
- about 200g/7oz plain yoghurt
For the tomato relish, mix together all the ingredients for the relish in a bowl and season with salt and pepper. Set aside.
For the bean and rice burrito, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in a microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary.
Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened.
To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm.
In May 2013 this recipe was costed at £3.09 at Asda, £3.39 at Tesco and £3.70 at Sainsbury’s.
This recipe is designed to be made in conjunction with a
You can cook the rice in a microwave by covering with water and adding 4 minutes onto the suggested cooking time, make sure to keep topping up the water if it looks a little dry.
2 – Didn’t like it
4 star values:
3 star values:
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1 star values:
This protein-packed Southwestern egg burrito recipe is always a hit, whether you’re serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster. Source: EatingWell Magazine, Spring 2003
To prepare salsa: Combine all ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.
To prepare burritos: Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Meanwhile, blend eggs, 1/8 teaspoon salt and pepper in a medium bowl with a fork until well combined. Heat 1 teaspoon oil in a medium nonstick skillet over medium-low heat. Add green chiles and cook, stirring, for 1 minute. Add the eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with sour cream and the salsa.
Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 2 days.
Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat
A kid-friendly, baked black bean and cheese burrito recipe featuring black beans, cheddar cheese, and hidden vegetables! Perfect for freezer-friendly dinners and make-ahead lunches!
So I have this daughter, right? She’s seven. Super cute, love her so much. She is sugar and spice, and everything nice….except when it comes to food. And, oh-my-goodness gracious, is that child a picky eater.
What to send in that kid’s lunch box is a constant battle, and Lord forbid I send her with a nice, normal turkey sandwich like pretty much every other child on the planet.
No. My girl has high standards when it comes to the lunchbox, and really, I don’t know that I have much room to talk. I too am a choosy eater. So when a new school year rolls around, I do quite a bit of brainstorming when it comes to lunchbox ideas. Ideally, they meet this criteria: (1) easy to make, (2) at least somewhat healthy, (3) make-ahead, and (4) preferably freezer-friendly.
For a while, I just sent her with sliced chicken breasts, along with a tortilla, with fruit and crackers on the side. She loved her little, deconstructed tacos, and the meal 100% met the criteria: The chicken was super easy to make, it was healthy, and I could freeze the sliced chicken. However, after a year of alternating between this and the mini turkey burgers, she was ready for a new addition to the line-up.
A good friend of mine had recently shared that when their family goes out for Tex-Mex, the only thing her son would eat on the menu was a bean and cheese burrito. And, it just so happens, my girls can get down on some beans.
What if I could make a kid-friendly bean and cheese burrito…but like, healthy?
Naturally, black beans would do the best job at masking those sneaky vegetables I had planned on stuffing in there, so a black bean burrito it would be. Oh, and with cheese. Can’t forget the cheese. I did say “kid-friendly” after all.
BEAN AND CHEESE BURRITOS FOR KIDS
To make kid-friendly bean and cheese burritos, they should first be, well, kid-sized. So rather than using the giant tortillas most burrito recipes call for, just plain ol’ standard-sized tortillas will do. And as it turns out, this size is plenty filling for both the kids and the mom.
Oh, yes. You’d better believe I broke into the lunchbox freezer stash and enjoyed myself a black bean and cheese burrito every now and again…and again…and again. However, before we can sneak in a burrito, we first must make them. This is how you do it:
HOW TO MAKE A HEALTHY BEAN AND CHEESE BURRITO
START WITH BLACK BEANS
I started with protein-packed black beans, a wise starch option for the kiddos and added a little more nutritional value to the mix by throwing in a few extra vegetables.
Carrots, sweet peppers, and onions not only scored us a few mom points in the healthy department but in the flavor department as well. Bonus. And, the beauty of it? If your kids think they don’t like those vegetables, in particular, they’ll never even know they were there. Double bonus.
LET IT SIMMER
The beans and the vegetables simmer together on the stovetop for three reasons: (1) for the vegetables to soften up, (2) to build flavor, and (3) to reduce so that our mixture is the perfect consistency for spreading on the tortillas.
BLEND OR PUREE THE MIX
Now, onto hiding those vegetables, and making a smooth and creamy, addictively delicious bean filling while we’re at it. The bean mixture goes either into a blender or food processor fitted with a paddle attachment and takes a spin.
If you don’t want to pull out the electronics, you could let the back of the spoon do the work for you, and mash away to your little heart’s content.
ROLL IT IN A TORTILLA
Next, the mixture is mixed with grated Cheddar cheese (freshly grated is ah-mazing if you can spare the time), and packaged into a burrito. This portion of the recipe took a minute to develop the perfect “burrito folding technique,” but lucky for us, mission accomplished.
HOW TO FOLD A BURRITO
Imagine a line going down the center of the burrito. Place bean and cheese mixture directly to the side of that line, leaving about a 2″ gap from the edge. Now, please refer to my super professional looking burrito diagram:
Fold over side “1”, followed by sides “2” and “3”. Then, tightly roll the burrito so that it lays locked in position on side “4.”
Part of what makes these bean and cheese burritos so scrumptious is their crunchy exterior, giving the burrito a nice variation in texture and a melty, gooey cheesy interior. Yes, please.
To burritos are hit with a little canola spray, and turned halfway through the cooking process to ensure even cooking all around.
HOW TO FREEZE BEAN AND CHEESE BURRITOS
Freezer-friendly foods are such a convenience, especially when it comes to lunchtime. To freeze your burritos, allow them cool, wrap them in wax paper (using the burrito method used above), and transfer them to a freezer-safe zip top bag. They will keep well for at least three months in the freezer.
HOW TO THAW BURRITOS
To thaw, remove them from the wrapping and place them in the microwave for 1 1/2 – 2 minutes. If you are sending in your child’s lunchbox, note the filling is very dense and could take 1-2 days to thaw in the refrigerator, so plan accordingly.
As it turns out, these black bean and cheese burritos with hidden vegetables met all the lunchbox criteria: easy, healthy, make-ahead, and freezer-friendly. But most importantly, it’s a meal the kids and the grown-ups can look forward to.
MORE KID-FRIENDLY LUNCH IDEAS TO TRY:
Mini Turkey Burgers are quick and easy to whip up, and require few ingredients! Make mini turkey patties on the stovetop in minutes, toast up some wheat bread, add ketchup, and !VOILA!, lunch is ready.
Who doesn’t love a corn dog? These Mini Muffin Corn Dogs made in a muffin tin are great for make-ahead lunches, as they’re freezer friendly and perfect for packing in school lunches.
Pizza Bagel Bites are a nostalgic favorite for us 90’s kids, but kiddos today will go crazy for this easy homemade rendition. Featuring miniature bagels, pizza sauce, cheese, and pepperoni’s, these are a definite win at every table.
Kid-Friendly Pasta Salad is easy to make and healthy to boot. Tortellini pasta, cubes of Cheddar cheese, broccoli, and green beans all tossed up in a storebought Italian dressing makes easy work for mom!
Vegetarian Breakfast Egg Burritos are a nice make-ahead breakfast for those busy days, especially during the school year. These breakfast burritos are loaded with veggies, eggs and cheese along with warm Southwestern spices. Make a big batch of these burritos and freeze them for later!
VEGETARIAN BREAKFAST EGG BURRITOS
We love waking up to eggs in our house. Whether it is these Vegetarian Breakfast Egg Burritos, an egg bake, or egg muffins it is such a great way to start the day. On busy school days, we especially love eating eggs to start the day. Eating a protein-rich breakfast helps the kids stay full for hours. Did you know that one large egg contains 6 grams of high-quality protein! Not only do eggs leave kids feeling fuller longer, but one large eggs also contains 13 essential nutrients and 6 grams of high-quality protein, all for only 70 calories.
A healthy breakfast fuels the brain. Research shows that kids who eat breakfast have higher test scores, improved attendance and better class participation. I love this! Eggs are also affordable, convenient and easy to prepare. Scrambled, fried or hard-boiled — there’s usually at least one option for cooking eggs that even the pickiest kids like! Nutrient-dense breakfasts including eggs have been shown to help children focus and perform better in school.
Unlike most cereals and yogurt, eggs only contain one ingredient – “eggs.” They don’t contain sugar or carbs, either. In fact, the protein in eggs is the highest-quality protein found in any food. Prep for the week by making a batch of hard-boiled eggs to pack in lunches and use in recipes such as my easy Sweet Southern-Style Egg Salad!
Todays Vegetarian Breakfast Egg Burritos are easy to prepare and just require a little time to do the assembly line work of rolling up the burritos. When I make these I often will double the recipe and freeze half of them for later. I just make sure the burritos aren’t warm and then I roll them in foil or plastic wrap and put them all in a large ziplock bag. Once you are ready to eat the burritos you pull them out, take them out of the wrapping and microwave for 1 1/2 to 2 minutes.
When I eat my burritos, if I eat them before they are frozen, I like to warm them up in the oven to get them nice a crispy. The nice thing about these breakfast burritos is that they are very customizable. You can add meat , additional veggies, black beans and other spices. There are so many options depending on your tastes. Sometimes I make half that are vegetarian and half with sausage to mix things up.
Speaking of eggs, today’s delicious recipes is in partnership with the Ohio Poultry Association . Ohio produces a lot of eggs! There’s a good chance the eggs you ate for breakfast are from an Ohio egg farm! Ohio is one of the top egg farming states in the nation, producing more than 9 billion eggs each year.
Visit this page and follow the Ohio Poultry Association Facebook ,Twitter , Pinterest , Instagram and YouTube for breakfast recipes, to learn about egg nutrition and egg safety tips.
Vegetarian Breakfast Egg Burritos are a nice make-ahead breakfast for those busy days, especially during the school year. These breakfast burritos are loaded with veggies, eggs and cheese along with warm Southwestern spices. Make a big batch of these burritos and freeze them for later!
- Total Time 1h 10m
- Prep Time 20 m
- Calories 244
Bean Burrito is a fascinating vegetarian recipe which is both healthy and plain delicious. From the popular Mexican cuisine, Burritos are something which have become a favourite food item all over the world. With their versatility and a wide range of fillings, they make for an excellent meal choice which can be prepared without any fuss. A burrito generally constitutes of a flour tortilla wrapped into a cylindrical roll with various fillings. They are unlike tacos which are folded around the fillings. Their origins are not specifically known but certain speculations suggest that the modern burritos were first made by the cowboys from North Mexico in the 19th century. This recipe provides for a very easy way to prepare these yummy burritos with simple ingredients from the pantry like red kidney beans, tortillas, onions, garlic, and a myriad spices like red chilli powder, oregano, basil leaves, asafoetida, coriander powder, and bay leaf. It all makes for a wonderful combination meal which can be served during breakfasts for a fresh start to the day. It is also possible to reap the benefits of red kidney beans through this recipe. They are not only an excellent source of protein but are also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. They can help with weight loss, digestive health, and blood glucose levels. Along with the goodness of kidney beans, this bean burrito recipe can be made and stored easily and thus, this dish is also a valuable food choice during picnics, road trips, and birthday parties. So, do try out this recipe for a great breakfast with your family and friends!
Ingredients of Bean Burritos
- 1 cup soaked overnight red kidney beans
- 1 medium onion
- 4 teaspoon red chilli powder
- 1 teaspoon oregano
- 1 teaspoon cumin seeds
- 2 teaspoon coriander powder
- 2 tablespoon salt
- 1 teaspoon butter
- Water as required
- 2 cloves garlic
- 2 bay leaf
- 1 teaspoon basil
- 2 pinch asafoetida
- 2 teaspoon powdered spearmint leaves
- 4 tortillas
How to make Bean Burritos
To prepare this wonderful breakfast recipe, drain the kidney beans soaked over the night and place them in a pressure cooker. Also, peel and chop the onions and garlic cloves.
Add water along with garlic, onion, red chilli powder, bay leaf, oregano, basil leaves, cumin, and asafoetida powder, into the pressure cooker.
Put the pressure cooker on medium flame and cook the red kidney beans with all the spices for about 30 minutes.
Open the pressure cooker and add salt, coriander powder, and spearmint powder into the pressure cooker, and cook it for another 10 minutes.
Meanwhile, prepare the burritos. For doing that, put a pan on medium flame. Grease with butter and heat the tortilla on the pan on both sides.
Place the tortillas on a plate, and spread a small portion of the filling of beans on the tortilla. Roll the tortillas into a cylindrical shape.
Transfer to a serving plate. Serve hot with salsa or any other dip of your choice.
These easy breakfast burritos are total lifesavers. You can make them for a crowd and enjoy a nice Mexican-themed brunch. Or you can freeze extra burritos for later. Enjoy your leftover burritos for quick breakfasts, lunches or dinners!
I came up with this recipe after receiving several reader requests for vegetarian breakfast burritos. Each person described a life-changing breakfast burrito ordered at a favorite restaurant. No one mentioned the same restaurant, but all of the burritos had crispy potatoes, eggs, salsa and avocado in common.
I actually discovered the breakfast burritos of my dreams far from Mexico, at Blackbird in Minneapolis and the Kimpton RiverPlace Hotel in Portland.
Those burritos had all of the above features in common, plus they were smothered in salsa. They required a knife and fork, and holy smokes, were they good. I was almost too intimidated to attempt recreating those burritos, but I’m excited to share my homemade version with you today.
Breakfast Burrito Ingredients
These breakfast burritos feature scrambled eggs, cheddar cheese, crispy homemade hash browns, creamy pinto beans, green onion and cilantro, wrapped in a tortilla and smothered with salsa.
There’s something magically delicious about those flavors and textures combined in one burrito.
Whether you’re a vegetarian or not, you will love these breakfast burritos. Bonus? These burritos aren’t so huge that you’ll need a nap afterward.
Please let me know how you like these make-ahead breakfast burritos in the comments! I love hearing from you.
Looking for more Mexican-ish breakfast recipes? Don’t miss these recipes on Cookie and Kate:
Vegetarian Breakfast Burritos
- Author: Cookie and Kate
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 burritos 1 x
- Category: Breakfast
- Cuisine: Mexican
4.9 from 21 reviews
These amazing vegetarian breakfast burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.
May 17, 2017 | Updated Apr 9, 2020 | 27
This crispy black bean Vegan Burrito recipe is the best burrito in town! You’ll love the simple ingredients in healthy vegetarian burrito recipes. Veggie Burritos are loaded with black beans, brown rice, potatoes, corn, and the seasonings to make it just right! Serve with guacamole and chips for a festive vegan Mexican dinner.
If you like a tasty, inexpensive, and filling vegan dishes, you’re going to like best veggie burrito recipes. How about some delicious vegan Mexican-themed side dishes for these vegan burritos, why not add a batch of this Easy Vegan Queso? Or how about some of my favorite Vegan 7 Layer Dip? Mmmm. So good!
Do you want to know what we call this vegetarian burritos recipe? We call them Shawnchiladas. You may be wondering, what? Why?
First, my hubby’s name is Shawn. But I know you know that by now. And he makes this Crispy Black Bean Veg Burrito recipe ALL the time. I mean, you could stop by our house on a Thursday afternoon and there’s about a 99% chance there’s a batch of this vegan bean burrito recipe in the fridge.
Family comes to visit? He makes his famous burrito vegan mix. We go to visit family? Within a day or so we’re in the kitchen and he’s making another batch of the best vegan burrito recipes. That’s how much we love it.
Eventually it just became easier to call it Shawnchiladas. Even though they’re burritos, not enchiladas. And even though calling them Shawnitos would be more accurate, it just didn’t have the same shazam as Shawnchiladas.
I feel like I was holding out on you, not sharing this recipe, so it had to be done. The trick was getting down into recipe format. That’s the thing when you’ve made something over and over for years, it feels more like art and science. But we cracked the code and we’re bringing to you today!
How to Make a Black Bean Burrito
This is the easiest of the vegan vegetable burritos recipes! Here are the steps to make it, beginning with the vegetarian burrito filling.
Step One: Cook the Rice
This vegetable burrito recipe calls for instant brown rice, to keep things simple So, cook instant rice according to instructions. Alternatively, you can use regular brown rice, just be sure to increase the cook times.
Step Two: Sauté Onions and Potatoes
Add vegetable oil to a large skillet or pot. Sauté potatoes and diced onion on medium heat until tender. You want the potatoes to get a little crispy as well.
Step Three: Add Beans + Corn
Drain the cans of bean and corn and add them to the cooked rice and potatoes. Cook for about 5 minutes until heated through. Next, add spices and reduce heat and simmer for 10-15 mins.
Step Four: Serve
Add mixture to warm tortilla and garnish with salsa, veggie cheese and guacamole. Alternatively, add this to soft taco taco corn tortillas or even as a topping over salads!
Optional Step Five: Make a Crispy Burrito
Optional: Once your burrito is rolled up, reheat your skillet to medium-high and brown burritos until crispy, about 3 – 5 minutes per side.
You’ll Love Vegan Burrito Wraps
I think over the years Shawn has really perfected this vegan rice and bean burrito recipe. It used to be only black beans, but now he actually includes two different beans — black beans and pinto beans. In addition there’s rice, potatoes, and good things like seasonings and salsa.
So, if you’re into flavor, you’re going to love these burritos. If you’re into speedy, filling meals, you’re going to love this recipe. If you’re into healthy meals made quick, you’re going to love these burritos! Beans and rice and potatoes add fiber to the recipe along with healthy, complex carbs and other phytonutrients.
I think I made my point. There’s a lot to love about this Vegetarian Bean Burrito recipe.
This vegan burrito recipe has been perfected over the years. I mean, at least 10 years. That’s how long we’ve been eating them. So we’ve developed some tips and tricks to make them best!
- Shawn loves to make this recipe without a lot of fuss, however, sometimes he’ll go the extra mile and use real chopped potatoes (instead of frozen) and real brown rice (instead of instant). It takes a little extra cooking time, but it’s so worth it!
- I think this would go perfectly with Fresh Corn Salsa
- To make this gluten-free, simply use gluten-free tortilla
- Sometimes I like adding a little bit of vegan taco meat to my burritos
- Feel free to add some chopped cilantro to the rice mixture
- Adding some cumin to the spices gives it an extra “taco-ey” flavor!
Use these ideas to make this recipe truly your own. We love serving this with some of our favorite Vegan Guacamole. To make things really interesting, our Hibiscus Margaritas add a nice touch too!
For a different kind of vegan burrito, be sure to try this Vegan Breakfast Burrito! It’s a tasty breakfast (or any time of the day) meal!
We have dozens more Easy Vegan Recipes that you can make in 30 minutes or less!
We hope you dig this Crispy Black Bean Burrito recipe as much as we do. If you make it, snap a photo and share it with us using #namelymarly on Instagram or Twitter. We LOVE seeing your creations!
I can’t lie, guys. Sometimes I crave those cheap freezer burritos. They’re just so easy to buy and stash in your freezer for days when you don’t feel like cooking. But guess what? It really doesn’t take a lot of time or effort to make your own freezer burritos, with ingredients you choose, and they’ll still be super cheap. So this weekend I whipped up a batch of super simple Make Ahead Bean and Cheese Burritos to feed us for the week (and beyond). I stored half in my fridge for the next few days, and the rest went into the freezer for longer storage (but let’s be real, they’ll be gone in a couple of weeks).
Burrito Filling Options
I made my burritos super simple with just some seasoned rice, black beans, cheese, taco sauce, and a few green onions, but the options for what you could put in your make ahead burritos is endless. Here are some great options:
- Taco seasoned ground meat or meat substitute
- scrambled eggs
- roasted vegetables
- pulled pork and pineapples
- refried beans (instead of whole beans)
You can add just about anything to your burritos, as long as the ingredient isn’t very watery or has a high water content (like fresh lettuce or tomatoes). Ingredients with a lot of water won’t store well in the refrigerator or freezer and are best added to burritos that will be consumed the same day.
Make Ahead Bean and Cheese Burritos
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
- 1 Tbsp cooking oil ($0.04)
- 1 clove garlic, minced ($0.08)
- 1 tsp chili powder ($0.10)
- 1/4 tsp ground cumin ($0.02)
- 1/4 tsp oregano ($0.02)
- 1 cup long grain white rice ($0.53)
- 1/2 tsp salt ($0.02)
- 1.5 cups water ($0)
- 2 15oz. cans black beans ($1.18)
- 2 cups shredded cheddar ($1.50)
- 2 green onions ($0.17)
- 1/2 cup taco sauce ($0.88)
- 8 large flour tortillas ($2.39)
Tried this recipe? Mention @budgetbytes or tag #budgetbytes on Instagram!
Step by Step Photos
Begin the rice first so you can prepare the rest of the filling ingredients as the rice cooks. Add 1 Tbsp cooking oil and one minced clove of garlic to a sauce pot. Sauté the garlic over medium heat for only about a minute to take the raw edge off the garlic. Next, add 1 tsp chili powder, 1/4 tsp cumin, and 1/4 tsp oregano.
Also add 1 cup uncooked long grain white rice. Continue to sauté the rice and spices for about two minutes, which will toast the rice and spices and enhance their flavor.
Next, add 1.5 cups water and 1/2 tsp salt. Place a lid on the pot, turn the heat up to high, and allow it to come to a boil. As soon as it reaches a boil, turn the heat down to low and let it simmer on low for 15 minutes.
After simmering for 15 minutes, turn the heat off and let the rice rest undisturbed for another five minute. Finally, fluff the rice with a fork. While the rice is simmering and resting, rinse and drain two cans of black beans, and slice two green onions.
When you’re ready to assemble your burritos, place 4 large tortillas on a plate and cover them with a damp paper towel. Microwave for 30 seconds to steam the tortillas, which will make them more pliable and easy to roll (steam the second four when you’re ready for them).
To make each burrito, place about 1/3 cup of the seasoned rice, and 1/3 cup of the black beans on each tortilla.
Then add 1 Tbsp taco sauce… (this helps keep the burritos moist)
And finally, 1/4 cup shredded cheddar and a few slices of green onion. Roll the burritos up tightly, making sure to fold the sides in first to hold in the filling.
And now you’ve got eight burritos ready for eating or storing for later!
You can keep your burritos in the refrigerator for 4-5 days. To cook them from the refrigerator you can just place them in a skillet or on a grill pan and cook over medium until the tortillas are brown and crispy, and the cheese is melted on the inside.
Or you can freeze them for about 3 months. Knowing that we’ll eat these up within a couple weeks, I took the lazy route and just popped them into a freezer bag. If you want to store for longer and prevent freezer burn, you will want to wrap each burrito individually in either plastic or parchment before placing them in the freezer bag.
To reheat the burritos from frozen, you can either use your microwave’s defrost setting (mine took about 9 minutes on defrost) or reheat in the oven. Using the oven does take some time from frozen. Wrap your burrito in foil and place in a preheated 350ºF oven for about 40 minutes.
And then enjoy! If you want to reheat from frozen and still get that nice crispy exterior, I’d first do the defrost in the microwave and then crisp it up in a skillet at the end.
- Yield : 4 Burritos
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
It’s bean and rice burrito time! Who doesn’t love burritos? They are a real favorite! Full of yummy goodness, easy to prepare and perfect for an on the go lunch. Would you like to give this classic bean and rice burrito a try? You’ll be surprised to know how simple it is to make and how healthy it can be if you choose wholesome ingredients. Ready?
Mexican Food Love!
Mexican food seems to be everyone’s favorite! There’s something about those super colorful ingredients that just call on us. The bright red sweet tomatoes, the ultra-green creamy avocado, the sunny yellow peppers and so many more! Mexican food can be super healthy if we stick to mostly fresh wholesome ingredients. Rice, beans, veggies, and fresh salsas are all full of nutrients, so believe me when I tell you that you can eat the Mexican food you dream off and still stay healthy and on budget. Pretty perfect, right?
Bean and Rice Burrito to Burrito Bowl!
This incredible looking bean burrito can be easily transformed into an equally mouth drooling burrito bowl! Or should we call it bean burrito bowl? In any case, what matters is that you can prepare a super delicious and nutritious bowl in almost no time and without breaking the bank! Also, this would be an ideal meal for a casual family weekday dinner! Throw ingredients into a bowl (you can leave out some no-no’s for the picky ones!) and you’re good to go! Having an easy and inviting meal planned in your head right before mealtime is so helpful! Those moments when the hunger strikes and you have nothing ready are the moments when you’re most likely to reach for something not too healthy and surely not too easy on the wallet. Bean burrito for the win!
So, are you excited about trying this bean burrito yet? I have no doubt you’ll absolutely love it!
Estimated Cost Per Serving: $1.15
- 1 Can of Black Beans, rinsed and drained
- 1 Can of Kidney Beans, rinsed and drained
- 1/4 Cup of Diced Onion
- 1 Can of Fire Roasted Tomatoes
- 4 Teaspoons of Chili Powder
- 3 Teaspoons of Minced Dried Onion
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon on Cumin
- 1/4 Teaspoon of Cayenne Pepper
- 1/4 Teaspoon of Smoked Paprika
- 2 Cups of Cooked Brown Rice
- 1 Avocado, diced
- Romaine Lettuce, shredded
- 1 Tomato, diced
Mix chili powder, dried onion, garlic powder, cumin, cayenne, and paprika in a bowl and set aside.
Place onions in a non stick pan and cook until fragrant.
Add fire roasted tomatoes, continue to cook for 5 minutes.
Add beans and seasoning mixture.
Cook until beans are heated.
Place bean mixture and rice in a tortilla. Top with romaine, tomato, avocado, and taco sauce.
A fabulous vegetarian bite that’s deliciously healthy as well as fun to eat. The bean and vegetable mixture has a great spicy kick, and is combined with crunchy salad, grated cheese and creamy yogurt in tortilla wraps.
- 8 soft flour tortillas
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 small green capsicum, deseeded and chopped
- 1 small red capsicum, deseeded and chopped
- 1 red chilli, deseeded and finely chopped (optional)
- ½ teaspoon ground cumin
- 400 g can red kidney beans, drained and rinsed
- 1 cup (175 g) frozen corn kernels
- 1 large tomato, chopped
- ¼ cup (65 g) no-salt-added tomato sauce
- 1 tablespoon chilli sauce
- 2 tablespoons water
- 2 tablespoons chopped fresh coriander
- ½ iceberg lettuce, shredded
- ½ cup (50 g) grated mature cheddar cheese
- ½ cup (130 g) low-fat natural yogurt
Preparation: 15 min › Cook: 10 min › Ready in: 25 min
- Warm the tortillas following the packet instructions. Meanwhile, make the filling. Heat the oil in a large frying pan, add the onion, garlic and capsicums and cook over a medium heat, stirring, for 3 minutes until they begin to soften. Add the red chilli (if using) and the ground cumin and stir for 1 minute.
- Put the red kidney beans onto a plate and lightly crush with a fork, then add to the frying pan together with the corn and chopped tomato. Stir in the tomato and chilli sauces and the water and continue to cook gently for about 4 minutes. Stir in the fresh coriander.
- Serve the hot bean mixture, lettuce, cheese and yogurt in separate bowls for everyone to help themselves. To assemble a burrito, place some lettuce in the middle of a tortilla, spoon some of the bean mixture on top, add some grated cheese and top with a dollop of yogurt. Roll up and eat immediately.
4 portions vegetables
For a spicier version, include the seeds of the fresh chilli or add some chopped jalapeño chillies that you can buy in a jar from supermarkets.
Average Member Rating
6 people rated this recipe
- Yield : 8 burritos
- Servings : 4
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
This information is per serving.
Calories from Fat
I love Mexican food and these bean burritos are one of my favorites.
You don’t have to be a vegetarian to want a meatless meal once in a while. Many of us can do with eating a little less meat.
This vegetarian burritos recipe mixes refried beans with a variety of delicious vegetables for a recipe that combines great taste with great nutrition.
Vegetable and Bean Burritos
- 2 tablespoons oil
- 1 red onion, sliced (optional)
- 1 red pepper, sliced
- 2 1/2 cups sliced mushrooms
- 2 minced jalapeno peppers
- 2 teaspoons chili powder
- 15 ounces refried beans
- 2 cups shredded cheese (cheddar or Monterey Jack work well)
- salt and pepper to taste
- 2 green onions, chopped
- 1 zucchini, julienned
- 1 green pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano and thyme or 1 teaspoon dried each
- 2 tablespoons fresh coriander
- 8 flour tortillas
- Garnishes – see list below
Preheat the oven to 425ºF.
In a large skillet, heat the oil over medium high heat. Add the onions and garlic. Cook, stirring, for 2 minutes. Add the zucchini, peppers, mushrooms, jalpeno peppers, oregano and thyme. Cook, stirring often, for 3 minutes. Add the chili powder and cook, stirring, for 1 more minute. Stir in the beans and reduce the heat to medium. Cook 5-10 minutes, stirring occasionally. Stir in the coriander, 1 cup of cheese, salt and pepper. Mix well.
Evenly divide the mixture among the tortillas, placing the mixture on the lower third of the tortilla. Roll up the tortilla at the bottom, then tuck in the sides, then finish rolling to the end of the tortilla. Secure it with toothpicks if you need to.
Place the tortillas on a baking sheet. Bake at 425ºF for 10 minutes. Sprinkle the remaining cheese on top and bake for another 2 minutes. Remove the toothpicks and serve with the garnishes mentioned below or any others you may prefer.
Garnish your burritos with any or all of the following: shredded lettuce, salsa, guacamole, sliced black olives, chopped tomatoes and sour cream.
Tips and Variations:
- You can substitute black beans for the refried beans if you prefer or if that is what you have on hand. I often use a mix of black beans and refried beans. It gives the burritos a great texture.
- Add the peppers near the end of the cooking time if you want to maintain a nice crunch.
- You can also use mozzarella cheese in this recipe, but I don’t find it adds as much taste in this recipe as the cheeses mentioned. A strong cheese is nice.
Make it Even Healthier:
You can make this fantastic recipe even healthier in a couple of ways:
1. Cut down on the amount of cheese. If you use half the cheese, the burritos will still taste great and you will will have cut out a lot of fat.
2. Add more vegetables. This healthy recipe is full of vegetables already, but adding in a few more, or more of what is already in the recipe adds more nutrients to the final dish.
3. Use whole wheat tortillas. Using whole wheat tortillas adds more fiber to the recipe. Or, even though it isn’t traditional, you can use corn tortillas. Whole grain corn is a healthy alternative to wheat tortillas.
4. You can also add color, nutritional value and taste by topping each burrito with chopped tomatoes, sliced black olives and chopped peppers.
This recipe will really fill you up, as the beans are quite filling.
You can probably count on 2 burritos per serving, although those with a very light appetite may only want one.
Serve these lovely tortilla rolls garnished with sour cream, salsa and guacamole.
Serve our tasty bean burritos with a large salad and/or rice that has been cooked with tomatoes and chopped coriander.
If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below. Thanks.
Bean and Vegetable Burritos
Compared to traditional bean burritos, this Recipe Makeover has far less calories, fat and sodium – and, perfect for the slow cooker (crock pot)!
Per serving: 498 calories, 10.4g fat and 637mg sodium.
Saves: 206 calories, 21.1g fat and 1352mg sodium!
Preparation Time: 35 mins
Cooking Time: 5 hrs
Extra Time: 1 hr
(for pre-cooking beans)
About this Recipe Makeover
Going vegetarian can be healthy as long as wise choices are made. This vegetarian burrito recipe reduces the calories, fat and sodium by using a smaller portion of low-fat cheese, replacing canned lard-based re-fried beans with pinto beans, omitting olives and regular sour cream, and decreasing the tortilla size. Adding in flavorful vegetables and seasonings makes this burrito recipe top-notch!
Ingredients Show Makeover Show Traditional
- 2 Tbsp chili powder
- 1 1/2 tsp ground cumin
- 2 tsp oregano, Mediterranean
- 2 cup cooked pinto beans
- 1 large sweet potato, peeled and diced
- 1 small onion, halved and thinly sliced
- 1 small green bell pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 small jalapeno pepper, finely chopped
- 1 cup frozen corn, thawed and drained
- 1 Tbsp fresh cilantro, chopped (1-2 Tbsp)
- 3 Tbsp fresh lime juice
- 3/4 cup shredded lowfat Monterey Jack cheese
- 6 (10-inch) flour tortillas, preferably whole grain
- 3 cup refried beans
- 6 (13-inch) white flour tortillas
- 2 cup grated cheddar cheese
- 1 chopped onions
- 3 oz sliced black olives
- 1 cup salsa (9.1 oz)
- 6 oz sour cream
Combine chili powder, oregano and cumin in a small bowl, set aside.
In a 4-quart slow cooker, layer sweet potato, beans, half of the chili powder herb mixture, garlic, onion, jalapeno pepper, bell pepper, then the remaining half of the chili powder mixture and corn. Cover and cook on low setting for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro.
Preheat oven to 350ºF. Lightly spray a baking sheet with nonstick vegetable spray, set aside.
Spoon 2 tablespoons cheese in center of each tortilla. Top with 3/4 cup burrito filling. Fold all 4 sides to enclose filling. Place burritos seam side down on prepared baking sheet. Cover with foil and bake 18 to 20 minutes or until heated through.
Serve with nonfat sour cream, lettuce and tomatoes, if desired.
Serving suggestions are not included in the nutritional analysis.
STOVE TOP FILLING: If you do not have a slow cooker/crock-pot, the filling can be cooked on low heat, on top of the stove. Allow about 1-1/2 hours for cooking the filling, stirring occasionally, and about 2-1/2 hours for the total recipe preparation.
Thanks to Bob’s Red Mill Natural Foods
Nutritional Info (per serving)
|Saturated Fat||3.0 g|
|Total Sugars||5.3 g|
|Saturated Fat||16.0 g|
|Total Sugars||4.0 g|
Show Traditional Show Makeover
Note: A dash indicates no data is available.
Basic Bean Preparation
Not sure how to soak and cook dry beans? Check this out!
Vegetable packed and easy veggie burritos with spicy cauliflower, onions, peppers, rice, cheese, and beans. Easy to make and freezer friendly! Jump to the Veggie Burritos Recipe or watch our quick recipe video showing you how we make them.
Watch Us Make The Recipe
How to Make Delicious, Freezer-Friendly Veggie Burritos
A few days ago, we shared our new favorite way to cook cauliflower: Chili Lime Roasted Cauliflower. The recipe combines perfectly roasted and browned cauliflower, ultra-flavorful spices, and fresh lime juice for an almost addictive cauliflower dish. Since sharing it with you, we’ve been experimenting with ways to serve it, which brings us to these amazing veggie burritos! (By the way, if you love this recipe, you may also love these vegetarian roasted veggie tacos.)
Packed inside these burritos, you will find the following:
- Spicy Roasted Cauliflower — Since these burritos are meatless, we love adding an extra vegetable for heartiness (although, the burritos are still quite delicious without it).
- Fajita veggies — Onions and peppers are a must in these veggie burritos. When we have it in the kitchen, we also add corn. I’ve shared how to cook them both ways in the recipe below.
- Rice — Any cooked rice will work, but for extra flavor, I love adding this homemade cilantro lime rice.
- Beans — We love beans around here and have a couple recipes on the blog. My favorite beans for this burrito are these creamy refried beans, but these coconut black beans would also be amazing. Opening a can of pinto or black beans and warming them up with a little oil and garlic is also an easy option.
- Melted cheese (optional) — If you are dairy-free or vegan, you can leave this out, but I do love adding just a small handful to the tortilla before anything else, and then heating it in a skillet so that it melts a little. Any cheese works, but I usually stick with Monterey Jack or a blend of melty Cheddar cheeses.
Since we often freeze these burritos, we don’t add any lettuce, tomato, sour cream or other toppings like avocado. If you are eating them straight away, feel free to add any extras you love. Or, if you are freezing them, once they are thawed and ready to eat, simply add your favorite salsas and toppings to the top or side of the burrito. Here are a few suggestions:
How to Fold a Burrito
The first time I made burritos at home, I needed to google how to fold them so that they don’t fall apart on the first bite 😊 Here’s what seems to work best:
I just worked my way out of a breakfast rut thanks to these Freezer Breakfast Burritos. I’ve been stuck eating toast & coffee for breakfast for the past two weeks. For a few days, avocado made an appearance on my toast (always welcome!). I also had a wild three day run of sunflower seed butter on toast (I love that stuff). But after awhile, it all gets kinda oooooold. If I have time during the week, I might make an egg… but that usually means I’ll come home to a pan sitting in my sink, full of water and eggy residue. Not pretty. The protein of an egg really helps fill be me up before lunch time…which helps keep my snacking in check….
Cue this Freezer Breakfast Burritos sitch. What a way to turn it around! I’m a huge fan…but my husband is an even BIGGER fan. You know those pointy/spongy #1 fingers you get at baseball/football games? He might as well be wearing one of those when he eats one of these. And this recipe didn’t have any meat in it! Wahoooo!
Two to three minutes in the microwave and a minute or two to let it cool off and breakfast is served! The best part is that you can put ANYTHING you want in them. Customize your own breakfast burritos! Make your own concoctions. Hide vegetables in them. Add chorizo. Put some sausage and bacon in. Make it all mushroom-y and spinach-y. Go crazy! Breakfast/breakfast for dinner just got waaaay easy.
Ingredient gathering. I wanted a ton of veggies in my burrits. If you listen to the podcast, I don’t need to explain the word burrit.
Totes burrit maj.
Zucchini and potatoes take a little longer to cook. They go in the skillet/pan first with some oil. Cook them.
When they soften, add the peppers and onions. These two items burn/char faster than zucchini & potatoes.
That’s why I waited to put them in. Life lessons.
And once everything is cooked nicely, we add 2 cloves chopped garlic and cook for 2 minutes. Done.
More life lessons…burning garlic is the opposite of fun.
I should mention that hot sauce goes in this here veggie mix. Just a few dashes and some salt and pepper.
Eggs. We will need 12 of them. This averages out to 1 egg per burrit. Maybe that’s why the husband eats 2…
Take the vegetables out of the pan. Wipe the pan. Add the eggs in.
We’re going to cook them to perfection. Not too much! Just so that they’re set and still moist.
I know how you love that word…moist.
Now it’s assembly line time. I always think of Henry Ford when I hear the words ASSEMBLY LINE.
Thank you, Henry Ford.
So, look at what I have here. All the good stuff.
I heated up the tortillas in a damp towel in the microwave so they would be pliable for burrit-making.
Layer on some egg, vegetables, cilantro, cheese, salsa & hot sauce. The trick is to go a little heavy on the salsa. If you’re a little heavy handed then the eggs will not overcook. They’ll steam up quite nicely in the microwave and still retain their moisture.
Wrap them up in foil.
Put them in a bag.
Heat them up in a microwave! DONE.
Here’s an action shot.
I’m totes gonna get Casey one of those #1 hands. It might have a Red Sox logo on it…
Oh! I did regular freezer burritos once. Remember those.
Freezer Breakfast Burritos
- 1 zucchini, chopped
- 2 medium Yukon gold potatoes, peeled & chopped
- 2 red bell peppers, chopped
- 1/2 red onion, diced
- 2 cloves garlic, chopped
- salt & pepper
- hot sauce
- 12 large eggs
- 12 flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup green salsa (use your favorite kind!)
- 1 cup fresh chopped cilantro
- hot sauce
In a medium skillet/pan heat 2 tablespoons olive oil over medium high heat. Add the zucchini and potatoes and cook for 8-10 minutes, stirring occasionally until potatoes soften. Add the red onions & bell pepper and continue to cook for 5-7 minutes until all the vegetables are cooked through. Toss the vegetables with garlic, season with salt, pepper & a few dashes of hot sauce and cook for 2 minutes. Transfer sauteed vegetables into a bowl, clean out skillet and add 1 tablespoon of olive oil. Pour the eggs in and scramble until set, about 4-5 minutes. Set aside eggs.
Wrap tortillas in a damp cloth and microwave for 1 minute.
Place a spoonful of both eggs & vegetable mixture in your tortilla, add a sprinkle of cheese, a dash of hot sauce, a spoonful of salsa and fresh cilantro on top. Roll each burrito tightly and cover each one in aluminum foil. Place burritos in a freezer safe bag. They should last in the freezer up to 3 months.
To reheat burrito, unwrap the aluminum foil, wrap burrito in a paper towel and microwave for 2-3 minutes on high. If using an oven, 350F for 10-15 minutes should do the trick!
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A healthy and flavorful “Mexican” treat… Smoky and sweet roasted vegetables tucked into a whole wheat tortilla along with black beans and cilantro.
- 2 whole Sweet Potatoes, Peeled And Cubed Small
- 2 whole Jalapenos Diced
- 1 whole Red Pepper, Diced Small
- 1 whole Red Onion, Diced Small
- 2 teaspoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 pinch Salt And Pepper
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- ½ cups Fresh Cilantro, Chopped
- 2 teaspoons Fresh Lime Juice
- 2 cups Shredded Cheddar
- 1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.
Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.
Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!
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- Servings : 4
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
This information is per serving.
This easy breakfast burritos recipe is a great way to start your day.
Filled with eggs, ham and vegetables they have all the food groups in one easy to hold burrito. Great for those of us on the run, or whose kids don’t want to stop for breakfast.
Just wrap it up and let them grab it to go.
Breakfast Burritos Recipe
- 1 medium green or red pepper, chopped into small pieces
- 5 green onions, sliced into thin rounds
- 4 ounces ham, finely chopped (optional)
- 8 eggs
- 4 flour tortillas
- 1/2 cup Monterey jack or cheddar cheese, shredded
- 1/2 cup tomato, chopped
- 1 tablespoon fresh parsley, chopped (optional)
- 1/3 cup salsa
Heat a lightly greased skillet over medium heat until hot. Add the pepper, ham and onions. Cook and stir for 3 minutes or until vegetables are tender crisp.
Add the eggs. Reduce the heat to low. Cook and stir for 3 minutes or until the eggs are set.
Warm the tortillas in the microwave for 1 minute on high or wrap in foil and place in a preheated oven for 5 minutes or dry fry them in a warm frying pan for a minute on each side. Place 1/4 of the egg mixture on each tortilla. Sprinkle with the grated cheese and top with some chopped tomato and parsley if using. Fold the sides to enclose the filling.
Serve with the salsa.
- As always, you can change this recipe to suit your taste. Don’t like peppers? Leave them out. Leave out the ham to make this a vegetarian burrito recipe.
- If you really want to amp up the Mexican flavors, use a bit of chopped chorizo sausage instead of the ham. Be aware though that the spicy fat that comes out of the sausage will make the eggs a bit pink colored.
- These Mexican breakfast sandwiches are usually made with flour tortillas but switch them out for corn tortillas if you want.
- To add even more nutrition to these tortilla wraps, add sliced avocado to the top of the egg mixture before you wrap them. Delicious and nutritious.
- Whole wheat tortillas make it even healthier.
- Using gluten free tortillas makes this a gluten-free recipe.
- Don’t think of these egg burritos as just a breakfast idea. Kids and adults alike will love them for lunch or an easy weeknight dinner recipe.
This breakfast burrito recipe is a good diabetic recipe if you can handle the tortilla. Whole wheat is better. Use a low carb tortilla if you really need it to be low carb.
Like this recipe? I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment and your favorite reicpes below.
In one fell swoop, these burritos have changed the way we do lunch in my house. When we decide we’re in the mood for burritos, we prep everything on the weekend — roasting the veggies, cooking the rice, even shredding the cheese — and then it’s Burrito Bonanza all week long, baby! All that prep might sound like a lot, but it takes 30 minutes, tops. Your future self is going to be very happy.
Burritos with tender, slightly charred roasted vegetables make sense to me right now — it’s the middle of winter, and vegetables like broccoli and cauliflower are in season. A burrito full of these roasted veggies feels healthy, but also hearty. Plus, the idea of turning on the stove and heating up the kitchen sounds incredibly cozy.
I roast all the veggies together on one big baking sheet. Leave the onions in wedges because it makes them easier to roast — I just pick them out and chop them up after cooking. At 450°F, the florets, cubes, and wedges become tender in about 20 minutes, which is also just enough time for them to pick up some crunchy, charred spots. If you love super-charred roasted vegetables, you can cook them a little longer or run the tray under your broiler for a minute or two.
I’ve been playing around with seasonings on the roasted veggies. Sometimes I keep them plain with just salt, pepper, and olive oil, but sometimes I like to toss them with a bit of chili powder after roasting. Smoked paprika is also fantastic for an extra punch of smokiness. You can also add flavor when you make the burritos with a few scoops of salsa or some hot sauce.
This recipe makes eight good-sized burritos. This works out well for me and my husband — we each get four days of burritos plus one “freebie” day for eating out or taking dinner leftovers instead. And by “good-sized,” I mean that I find that one burrito makes a good meal for me. They’re not so small that I secretly want two, but they’re also not the ginormous burritos of your favorite taqueria.
But wait! What if you’re just cooking for yourself and won’t eat all eight burritos in a week? Or you know your week is going to be extra-busy and you want to prep the burritos themselves ahead of time? No problem: You can make freezer burritos!
I first heard about freezing burritos when my friend Tracy wrote about them on her blog, Shutterbean. It was an idea that was quickly seconded and thirded by some of my fellow writers here on The Kitchn. All these smart folks are definitely onto something. If these make-ahead burritos revolutionized my lunches, freezer burritos have revolutionized my last-minute desperation meals.
One last note before we jump into the recipe. I tried really hard to make all the ingredients work out exactly so that you have two cups of each one to equally divide between eight burritos. But … it’s really hard. And hard is the last thing we need. So don’t worry if your broccoli is exactly the right size or if you run out of tofu on Wednesday; it’s fine. Just aim for 1 to 1 1/2 cups of filling in your burrito and it will all work out in the end. Also, I often just make a bunch of roasted veggies without measuring exactly and use them for not only burritos but also frittatas, easy side dishes, and quick mid-week soups.
Freezer-Friendly Roasted Vegetable Burritos with Black Beans and Rice
Yield Makes 8 burritos
- Calories 299
- Fat 8.9 g (13.6%)
- Saturated 3.1 g (15.4%)
- Carbs 41.9 g (14.0%)
- Fiber 5.3 g (21.2%)
- Sugars 2.7 g
- Protein 14.2 g (28.4%)
- Sodium 369.9 mg (15.4%)
small head broccoli (about 1/2 pound)
small head cauliflower (about 1/2 pound)
large yellow onion
chili powder, optional
rice, brown or white
15.5-ounce can black beans, drained and rinsed (about 1 1/2 cups)
shredded cheese (5 to 6 ounces)
crumbled tofu, shredded chicken, or shredded beef (meat should be cooked prior to assembling the burritos)
large burrito-sized flour tortillas (9- to 10-inches wide)
Optional extras: sliced avocado, sour cream, salsa, hot sauce, sliced scallions
Preheat the oven to 450°F. Line a baking sheet with parchment or a Silpat.
Chop the broccoli and cauliflower into bite-sized florets and stems. Chop the carrot into small pieces. Slice the onion through the root into wedges.
Toss all the vegetables together with the olive oil and salt, then spread in a single layer on the baking sheet. Roast until the vegetables are tender but still have some bite and have developed brown spots, 15 to 20 minutes. Stir the vegetables occasionally while they’re roasting.
Remove the wedges of onion and roughly chop them into small pieces. Return the onion to the vegetables. Taste and toss with chili powder (if using) and additional salt if desired. Set aside.
While the vegetables are roasting, prepare the rice according to your package directions or by following our instructions for cooking brown rice or white rice. Once cooked, fluff and set aside.
To assemble the burritos, wrap one or more tortillas in a clean, damp dishcloth and microwave for about 20 seconds to soften. (This helps prevent the tortillas from cracking when you roll them.) Lay the tortilla on the counter and layer about 1/4 cup of cheese, about 1/4 cup rice, about 1/4 cup black beans, about 1/4 cup vegetables, and about 1/4 cup crumbled tofu on the lower third of the burrito. Any extras can go on top. Don’t worry too much about the exact amount of each component. Aim for 1 to 1 1/2 cups total filling per burrito.
Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up. (See How to Wrap a Burrito.) If you’re not eating the burrito immediately, wrap it tightly in foil and refrigerate for up to 12 hours; don’t refrigerate burritos for more than 12 hours or they start to get soggy. Burritos can also be assembled, wrapped in foil, and frozen for up to 3 months. Individual burrito components can be refrigerated for up to a week.
→ To heat just-prepared burritos or refrigerated burritos: Cover with a damp paper towel and microwave at high power for 1 minute, until heated through. (Unwrap refrigerated burritos before heating.)
→ To heat frozen burritos: Unwrap, cover with a damp paper towel, and microwave at high power for 2 minutes. Flip the burrito over, cover again, and microwave for another 1 to 2 minutes, until the burrito is heated through.
If you have time or want some variety, try making Restaurant-Style Mexican Rice for your burritos!
Aim for 1 to 1 1/2 cups of total filling per burrito. Heads up, though: A burrito with 1 1/2 cups of filling can be challenging to roll up neatly, so until you refine your wrapping skills, use a little less.
You will likely end up with leftover vegetables after making your burritos. These leftover veggies can be eaten on ther own as a side dish, tossed into a pasta sauce or frittata, or added to a quick soup.
Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to be complete—though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas.
- 2¼ cups water with 1 vegetable bouillon cube
- ¾ cup brown rice
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1–2 cloves garlic, minced
- ½ medium green bell pepper, finely diced
- 1–2 small fresh hot chiles, seeded and minced, or 1 (4 oz) can chopped mild green chiles
- 1 (15–16 oz) can black beans, drained and rinsed
- 1 medium tomato, diced
- 1 tsp dried oregano
- salt and freshly ground pepper, to taste
- 8 (10-inch, burrito-sized) flour tortillas, warmed
- Salsa Ranchera or store-bought salsa
- Bring the water and bouillon cube to a boil in a medium saucepan. Stir in the rice, cumin, and turmeric and simmer gently, covered, until the water is absorbed, about 30 minutes.
- Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté until translucent. Add the garlic and bell pepper and sauté until the onion is golden.
- Add the chiles, beans, tomato, and oregano. Cook over medium heat until the mixture is well heated through and the tomato has softened, about 8 minutes.
- Stir the cooked rice into the skillet mixture until well incorporated. Remove from the heat.
- To assemble, place a mound of the cooked rice and black bean mixture in the center of each tortilla. Add a stripe of salsa.
- Fold two opposite sides of the tortilla over the filling, then roll up starting from one of the open ends. Alternately, you can keep one end open as shown in the photo. Repeat with the remaining tortillas and serve at once.
Per burrito: Calories: 275; Total fat: 6g; Protein: 9g; Carbs: 46g; Sodium: 207 mg
- Find more of VegKitchen’s Burritos, Enchiladas, And Tortilla Dishes.
- Find lots more tortilla recipes in A Southwestern Supper.
These Freezer Vegetable Breakfast Burritos are so convenient for busy mornings! Reheat them in your microwave for a fast and filling breakfast! With a step by step how to recipe video.
You guys. These Freezer Vegetable Breakfast Burritos are my favorite savory make ahead breakfast. If you like to have a healthy, hearty breakfast but don’t have time to spare in the morning, you have to try these!
I’ve filled these Freezer Vegetable Breakfast Burritos with onion, bell pepper, broccoli, eggs and cheese. I know what you might be thinking. Broccoli?? In a breakfast burrito? YES! You’ll just have to trust me that the broccoli totally works in these burritos and try it for yourself. You’ll chop the broccoli small and saute it with the other veggies before adding it to the scrambled eggs.
Of course, you can switch up the vegetables in these burritos however you like to use your favorites or what you need to use up from your refrigerator.
I like to add a little salsa to my egg and veggie mixture, but I’ve noted that the salsa is optional in the recipe below. The only downside of the salsa is that it can add some extra moisture to the burritos, which makes them trickier to eat with your hands. Not enough that the tortilla becomes soggy, but enough that you’ll want to use a fork to eat your burrito… or have a few napkins handy. I would definitely caution against using a fresh salsa in these. This is one time where jarred just works better.
I freeze these burritos in large zip-top baggies labeled with the date I made them. They’ll last in the freezer for about 2 months. Reheat them on the defrost (or very low) setting in the microwave. If you remember, you can put your frozen burrito in the refrigerator the night before you plan to eat it to help get the thawing process started. I usually don’t, and they take a few minutes to defrost and then heat to hot in my microwave.
I’m anxious to hear if you like these Freezer Vegetable Breakfast Burritos as much as I do, and which vegetables you add to yours. If you try this recipe, leave a comment to let me know. I love hearing from you!
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 358.5
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 868.6 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 14.5 g
- Protein: 12.2 g
2 Tablespoons chili powder
2 teaspoons dried oregano leaves
1 1/2 teaspoons ground cumin
1 Tablespoon Extra Light Olive Oil
4 cloves garlic, minced
1 medium onion, halved and thinly sliced
1 bag Birds Eye The Ultimate Southwest Blend frozen vegetables
1 large sweet potato, cooked peeled & diced
1 can black beans, drained and rinsed
3 Tablespoons lime juice
1 Tablespoons cilantro
8 (lg) Mission Multi-Grain Flour Wraps
Shredded Cheese & Sour Cream (optional)
1. Combine chili powder, oregano and cumin in small bow. Set aside.
2. Saute onion and garlic in oil. Add frozen vegetables and cook until thawed. Add black beans, sweet potato, lime juice, cilantro and spices.
3. Cook on low for 15 minutes until all flavors mix together. Serve 1/2 cup on each wrap and fold accordingly.
Nutrition based on a 210 calories wrap.
Number of Servings: 8
Recipe submitted by SparkPeople user LUCYSMOM09.
W ith the New Year beginning many of us find ourselves setting goals and often those goals are health related in some way or another. Yesterday while grocery shopping, the check out clerk casually commented that in January she sells more salad related ingredients than any other month. Health is definitely on our minds right now.
I know that I certainly have some of those same goals and doing a little bit better to take care of my body, and the bodies of my family members is pretty high on the list.
I’d like to be more physically active this year, make sure I eat a balanced meal for lunch, my hardest meal of the day, and continue with our tradition of eating vegetarian once or twice a week.
Encouraging my kids to eat more vegetables is also something that is important to us. They are great with fruits, but vegetables are not their most favorite.
Whether your goal is general, such as “eating healthier” or more specific, like “eat less meat” or “eat more vegetables” I have a few tips to help you achieve that goal.
One easy way to increase the vegetables in your diet, or decrease the meat you consume, depending on how you look at it is to incorporate vegetarian meals into your weekly meal plans. I’ll show you how easy it is to do this by turning some of your family favorite recipes into meatless meals.
all photos by Katie
5 Tips to Vegetarian-ize a Main Dish Recipe
By using a few simple steps, you can easily turn a traditional main dish into delicious vegetarian fare. You don’t have to use all the tips, just whatever suits your fancy to help you achieve the goal of a wonderful tasting vegetarian main dish recipe.
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Quick and easy Mexican-inspired dinner, these Rice and Black Bean Burritos are filled with flavorful rice and beans and smothered in enchilada sauce and cheese for a yummy vegetarian dinner perfect for Meatless Monday.
Rice and Black Bean Burritos
I’ve been trying to eat vegetarian more often lately. Mostly because it’s a really easy way to cut grocery costs, which is almost always the goal when you’re feeding a family five. Black beans are one of my favorite vegetarian ingredients to work with because they’re easy to incorporate in pretty much everything. Of course, I like to go the Mexican-inspired route quite often, like with these Rice and Black Bean Burritos. They’re quick and easy to make, and I like to give them a quick bake in the oven with some sauce and cheese so that they’re “wet” burritos. So good.
To make your own Rice and Black Bean Burritos, you’ll start with the filling. Heat a couple of splashes of olive oil in a large skillet (I like cast iron best, like this one). Once the oil is hot, you can add your rice and onions and cook for just a couple minutes until the onions are tender. This quick process will also keep your rice from becoming too mushy, too. Stir in your tomatoes and green chiles, water, chili powder, and cumin, and bring the whole mixture to a boil. When it starts boiling, reduce the heat to about medium and continue cooking for about 15-18 more minutes until the rice is tender.
When rice is cooked through, remove it from the heat, and add your beans, corn, 1 cup shredded cheese, and cilantro if you’re using it. We usually use cheddar, but you can pick your favorite. Stir everything together to combine. Scoop the rice and bean mixture into the tortillas, and roll up like a burrito. If you don’t know how to do that here’s a quick tutorial. Just fold two opposite sides of the tortilla in over the filling. Wrap one of the unfolded sides up over the filling, and then roll it up.
Place the burritos in a lightly greased baking dish large enough to fit them. I ended up using two 9″x 13″ to fit enough burritos for all of us. Pour the enchilada sauce on top of the burritos and sprinkle the remaining cheese. Bake in a 350° oven for about 15 minutes until the burritos are heated through and cheese is melted.
Serve warm with sour cream and guacamole and any of your other favorite burritos toppings!
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Make-Ahead Breakfast Burritos
Rise and shine with these delicious, protein-packed breakfast burritos! Creamy GOYA® Black Beans mix with spiced chorizo, Pico de Gallo, scrambled eggs and cheese for a hearty breakfast that will keep you going all morning long!
GOYA® Chorizo , finely chopped
GOYA® Black Beans , drained and rinsed
shredded Monterey jack cheese
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You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Heat 12″ non-stick skillet over medium-high heat; add chorizo. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add pico de gallo and black beans. Cook, stirring, until liquid from pico de gallo almost evaporates and beans are warmed through, about 5 minutes. Transfer bean mixture to bowl; set aside.
Rinse and wipe out skillet. Heat ½ tsp. oil in skillet over medium-high heat; add tortilla. Cook, flipping once, until light golden brown on both sides, about 30 seconds; transfer tortilla to plate. Repeat with remaining tortillas using 1 tsp. oil total.
Heat remaining oil in same skillet. Add eggs and Adobo. Cook, stirring eggs with spatula, until scrambled and just set, about 4 minutes.
Assemble burritos: Place 1 tortilla on work surface. Add ¼ scrambled egg mixture, ½ cup bean mixture and ¼ cup cheese. To roll burrito, fold in left and right ends over filling. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact filling. Roll tortilla into log and place seam-side down on plate. Serve immediately.
To freeze burritos, wrap tortillas in plastic then wrap in foil; transfer to freezer-safe bag and freeze for up to 3 months. To reheat, unwrap foil and plastic wrap from burrito; place on microwave-safe dish. Microwave on HIGH 4-5 minutes. Let burritos rest 2 minutes before eating.
This vegan black bean burritos with tomato rice are healthy, filling and delicious. Perfect for a Mexican-themed burrito or taco bar with your favorite burrito fillings!
Ingredient Notes and Substitutions
Here are a few things to consider when choosing ingredients and making changes to the recipe.
- I used olive oil to saute the onions and garlic for the rice. Substitute it with water or vegetable broth for an oil-free recipe.
- You can use any kind of white or brown rice in this recipe. Cook according to package instructions.
- You can use drained and well-rinsed canned black beans or homemade black beans.
- These Instant Pot refried black beans make a yummy swap for the chili lime black beans.
- Don’t feel like a burrito? Toss everything on a bed of romaine lettuce to make a burrito bowl.
- To simplify this recipe and make a quick and easy burrito, use plain white or brown rice, plain black beans, and your favorite fillings.
Recipe Method and Tips
There are a few steps to making these but overall they’re pretty easy. To speed things up, prep the rice and beans in advance.
Start with the red rice. It’s made by sauteeing onions and garlic and then cooking the rice with tomato and vegetable broth.
Next, make the chili lime black beans. For this step, you’re basically just adding everything to a saucepan or skillet and heating through.
Now the fun part! Time to build your burritos! Choose from any of these burrito fillings:
- avocado or guacamole
- vegan cheese
- vegan sour cream
- avocado cilantro sauce
- chimichurri sauce
- cashew chipotle sauce or queso sauce
- shredded carrot
- shredded lettuce or cabbage
My favorites are avocado, carrot, salsa, and cilantro.
Quick Tip: Make a quick sour cream by adding a spritz of lemon juice to plain coconut yogurt.
Love Mexican food? You’ll love these delicious black bean burritos! Packed with chili lime black beans and red tomato rice, they’re full of flavor. Make them even better by adding your favorite burrito fillings like avocado, salsa, and vegan cheese and sour cream.
More Burrito Recipes
Love a good burrito? You might like these too:
- Vegan Sweet Potato Breakfast Burritos
- Healthy Vegan Breakfast Burritos
- Healthy Vegan Veggie Burritos
- Vegan Buffalo Cauliflower Wraps
UPDATE NOTE: This recipe was originally published on January 17, 2015. It was updated in March 2020 with new photos and text.