Bean Burritos
Our bean burritos are a wonderful, vegetarian beans recipe made with garlic and chopped scallions.These bean & cheese burritos are an elegantly simple Tex-Mex favorite for anyone who needs a new pinto beans recipe in their regular lineup.
Servings: 6
Ingredients
- 1 tbsp. Extra Virgin Olive Oil
- 1 medium yellow onion finely chopped (about 1½ cups)
- 1 Jalapeño Pepper finely chopped (optional)
- 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
- ½ tsp. Ground Cumin
- 2 cans (15.5 oz. each) Pinto Beans
- 3 cups cooked Extra Long Grain Rice
- 1½ cups shredded sharp cheddar cheese
- ¼ cup, plus 2 tbsp. Corn canned or frozen, cooked according to package directions
- 2 scallions finely chopped
- 2 tbsp. chopped fresh cilantro
- 6 Flour Tortillas – Burrito size warmed
For Garnish:
- Classic Guacamole thawed
- Salsa Pico de Gallo – Mild
- Salsita preferred flavor
- Sour cream
Instructions
- Heat oil in medium saucepan over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Stir in jalapeno pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add beans and their liquid to saucepan; bring bean mixture to a boil. Using potato masher, submersion blender or fork, mash beans until broken. Cook, stirring constantly until mixture is thick, about 5 minutes.
- To assemble burritos, mound ½ cup rice, ½ cups bean mixture, ¼ cup cheese, 2 tbsp. corn, 1 tbsp. chopped scallions and 1 tsp. cilantro on one side of tortilla. Roll up tortilla into burrito shape (see below). Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.
- Serve burritos with guacamole, pico de gallo, salista and sour cream, if desired.
