Super Bean Burritos

I think I mentioned a while back that I was on a quest, The Great Bean Crusade to be precise, to get my children to eat beans (the non-green bean variety since they eat those pretty well) without gagging and complaining. In my efforts to do so, I gathered bean recipes from all of my family and friends.

These Super Bean Burritos were among them. And they have since appeared at our dinner table no less than five times, and that doesn’t even count the ones we’ve pulled from the freezer to eat for a quick lunch.

From my cousin-in-law, Julianne (the same one who brought us the Baked Blueberry Pecan French Toast), these bean burritos are more delicious than a bean burrito has any right to be. Packed with incredible flavor, including but not limited to garlic, onion, jalapeno (not spicy, just flavorful, I promise!), light hint of tomato, beans and of course cheesy goodness, these burritos are downright fantastic. The biggest plus is that they freeze beautifully and make a wonderful and healthy lunch option for my husband to take to work and for the boys and I to enjoy on a busy day.

What To ServeHomemade Refried Beans {Slow Cooker}
Green salad, or My Favorite Coleslaw
Fresh, seasonal fruit

Super Bean Burritos

Super Bean Burritos

Note: On several occasions, I’ve added leftover shredded pork to the bean filling for delicious results.

Ingredients

  • 1 cup brown or white rice (or 2 cups already cooked rice)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, finely minced
  • 1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 3 tablespoons tomato paste
  • 2 cans (15 oz. each) pinto beans, drained and rinsed (or use 1 can pinto beans, 1 can black beans)
  • 1 1/2 cups water
  • 1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
  • 6 green onions, white and green parts finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 burrito-sized (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese

Directions

  1. Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
  2. Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
  3. Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
  4. Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
  5. Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

Notes

To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

http://www.melskitchencafe.com/super-bean-burritos/

Recipe Source: adapted slightly from Julianne W.

61 Responses to Super Bean Burritos

  1. Julianne says:

    Yay for bean burritos! Though this list looks long and the instructions are kind of long, this is (in my opinion) a great burrito and does so well in the freezer and then back again. Anyway – woohoo!

  2. Cammee says:

    I love the freezer idea. My 12 year old son thinks frozen burritos are the bomb, these are sooooo much healthier than the jumbo bags he makes me buy from Costco!

  3. teresa says:

    i will DEFINITELY be trying these!

  4. grace says:

    although it blows my mind to think that some people actually don’t like beans, i can appreciate this recipe as a method to entice those folks. good stuff, melanie!

  5. ARLENE says:

    I see these in my future. They sound and look amazing.

  6. Spryte says:

    Yum!! I’ve been trying to add a meatless night or two to our menus… those sound like the perfect addition!

  7. Barbara says:

    Fantastic way to get everyone on the bean-eating wagon! And they freeze too. Man, I like that idea.

  8. Tauna says:

    Just tried these for dinner tonight. They were great! Thanks for the recipe!!!

  9. megan says:

    I’m actually one of those people that doesn’t like beans. but if this will make your kids eat beans, I can only guess it will do the same for me :) Plus my husband will love it, and I’m all about things I can pull out of the freezer to make for an easy meal.

  10. Jelli Bean says:

    When in university, I monthly set aside a few hours dedicated to burrito building to supply my need for quick frozen dinners while at work. Oh, how this brings back tasty memories. (Did I mention always stopping by Taco Bell and requesting extra sauce packets?..Yes, I was bad.)

  11. Leslie says:

    Beans Beans the more you eat……you know the rest!!!lol

  12. D says:

    Yum! My fam will love this! I’ve been looking for meatless meals that my husband will tolerate and this is one he will love. It will be great for his lunches too! Thank you!

  13. ec says:

    healthy AND delicious?
    top class

  14. Katy ~ says:

    Boomarked!

  15. Leisel says:

    Ooh, another good one! I need a few recipes that can freeze and don’t take up a ton of space. Good thinking!

  16. Melanie says:

    Tauna – so glad you liked these. Thanks!

  17. idahomichele says:

    These were great! I brought one to a vegetarian friend at work and she loved it. another hit. Thanks. ps I used black beans because my family likes them better and they were delish!

  18. Maureen says:

    Have you ever tried this recipe with any other type of bean? Black beans maybe?

  19. Gracie says:

    Made these tonight and we loved them! I am so excited to have a bunch in the freezer for lunches, etc. I will definitely be making these again- Thanks!

    I followed the directions but I didn’t end up with 16 burritos. Maybe I overstuffed :/

  20. Candace@craftysisters-nc says:

    Yummy recipe! My boys ate them too!

    I accidentally bought too small of tortilla shells, so I stuffed them like enchiladas on a cookie sheet pan with cheese on top. I also put tin foil over them to steam and cook in the oven. They were delicious! I have made them twice this way and they were all eaten up so fast!

    Thanks!

  21. Melanie says:

    Candace – I love your enchilada style variation on these burritos. Sound delicious. I’m so glad these were a hit with you and your brood!

  22. Melanie says:

    Gracie – glad you liked these! I should measure the exact amount of filling I put in each burrito, but usually I just estimate, so that’s ok if you didn’t end up with 16!

  23. Melanie says:

    Maureen – I’ve never used another type of bean but a commenter above indicated they used black beans and loved it and I think I’m going to use black beans next time, also, since they are my favorite variety.

  24. Melanie says:

    idahomichele – thanks for letting me know the black beans worked. I’m going to try them next time!

  25. EmilyCC says:

    We made these last night, and no one missed the meat :). Thanks for a keeper!

  26. Melanie says:

    EmilyCC – so glad these worked out for you! Thanks for letting me know.

  27. Veronica M. says:

    We eat as many vegetarian meals as my beef-loving husband will allow, and we both loved this. I've made it three times in the last month! Thanks for sharing!

  28. Melanie says:

    Veronica M. – I'm glad that these have made a frequent appearance so far! Thanks for letting me know.

  29. Vicky says:

    I've been wanting to add more bean recipes to my menus, and these were great. My husband likes meat, but he didn't seem to care in this case. I used the baked brown rice for the first time and it seemed to work really well. Thanks for both recipes! I think my husband will enjoy taking these burritos to work on occasion.

  30. Melanie says:

    Vicky – thanks for letting me know the baked brown rice worked great in these…and that the burritos themselves were a hit! My husband takes them for lunch now and again, also.

  31. MelanieL says:

    I made these to give to my sister after she had her baby (along with your sweet & sour meatballs & manicotti!). I froze them and gave her half and kept the rest for us. These are awesome! I finished them off last night so I’m going to make another batch this weekend so I’ll have them ready in the freezer for the nights I really don’t want to cook! Thanks for this great and yummy recipe:)

  32. Mel says:

    MelanieL – what a nice sister you are! I’m glad you liked these burritos…they are so nice to have on-hand in the freezer for a quick meal. Thanks for letting me know!

  33. Alicia says:

    Superb! Loved this dish! I made mine with smashed pinto beans and used whole black beans. It was very tasty!

  34. Cassandra says:

    Hi. Yummy burritos. However, I only got 8 out of this recipe when using the posted measurements and tortilla size. Clearly there is a discrepancy–either the cheese (2 cups with 1/4 cup in ea yields 8) or the total of 16 appears to be off. The burritos are yummy; I’ll just make a note that this recipe yields 8 yummy burritos instead of 16.

    • Mel says:

      Cassandra – glad you liked these burritos. Sounds like I may fill mine a bit less than yours but glad you liked them regardless of the yield!

  35. Angie says:

    Made these for dinner tonight and they were delicious. I used one can of black beans and one can of pinto with brown rice and added some avocado when I wrapped them in the tortilla — yummy!

  36. Abby H. says:

    Do you think could bake these from the freezer? What temp and time?

    • Mel says:

      Abby – probably but I’ve never tried it. You’ll need to experiment with baking times…a starting place would be 350 degrees for 20 minutes and then check for doneness. It might take much longer than that. I don’t know.

  37. Julie says:

    As much work as these took, I really wanted to love them. They were kind of blah. Super healthy and filling, yes, but not much flavor to them. Or maybe I forgot a key ingredient that would have made them ‘wow’. I think next time I’ll try some chili powder in them. Thanks for sharing.

  38. Tiffany says:

    I soaked my own pinto beans, and the recipe was kind of bland I think it might be because I did not use canned beans. I added some chili powder, and some salsa to the mix and some other seasonings. I would add some more veggies, like tomatoes and lettuce and avocado. Great base Mel thanks.

  39. Ang says:

    We had this tonight and it was so good!! We have tons leftover! Can I freeze just the filling and then defrost it later to put in tortillas?? Thank you!

  40. Kristina says:

    I made these tonight and my goodness are they good! I’m going to freeze the majority of them to stick in my lunches in the weeks to come. As a teacher, I’m always looking for great things to through in my school lunch! Thanks for the recipe! Btw- I left out the garlic due to my garlic allergy… They were still yummy!

  41. Kristina says:

    And please ignore the typo in that last post. Auto spell, ugh… Throw, not through…. :)

  42. Judy says:

    Delicious. I had some fresh cilantro that I needed to use up and threw that in there also. So yummy. Thanks for another great meatless option.

  43. Sara says:

    Love these burritos! So delicious. One question, though – when I reheated my frozen ones in the microwave, the tortilla ended up super tough and crispy. Is there something I am doing wrong? They still tasted yummy, but the tortilla almost ruined it because it got so tough and crispy…

  44. Mel says:

    Sara – that can probably happen if they are reheated at too high of heat. If you are using the microwave, I’d suggest using low power to reheat so the tortilla doesn’t get too tough.

    • Trisha says:

      I’ve found that wrapping the burrito (or tortilla) in a damp paper towel before microwaving helps. Love these burritos! Thanks Mel! :)

  45. Sara says:

    Ok, I’ll try that next time. Thanks for responding!

  46. [...] I reviewed the super bean burritos from Mel’s Kitchen [...]

  47. Jenny says:

    Wow, these look great! My 4 year old daughter and I love bean burritos – this looks great for us to make and enjoy together :)

  48. Renay says:

    I made these and they were great! I used the tortillas you can bake yourself and had no trouble rolling them up. My 16-year-old son had a couple of friends over so it was nice the recipe made so much, and they gobbled them up. They didn’t even know how good for them they were with brown rice and beans, ha! I did have some leftover to freeze and I love them. Such an easy, quick, healthy lunch. Thanks Mel!

  49. [...] Super Bean Burritos. Can you say “imitation Chipotle”? (I am just now realizing that all these recipes are [...]

  50. Laci says:

    I tried these and Loved them. I used great Northern beans and Black Beans. Turned out great. I froze the leftovers. I have also made your black bean and sweet potato burritos and must tell you they are on my top five favorite foods ever. Loved them. Thanks for sharing all these great recipes!

  51. Bet says:

    We love these! Last time I made a double batch to stock the freezer and I love having them in there for a quick meal. Thanks for the recipe!!

  52. Mary Ann says:

    My husband and I love this! I made it for dinner last night and we only have a few left-over. So I had it for lunch and I think it was better! Thank you for all your great recipes!

  53. Mary says:

    I’ve made these several times and love them. I love that I can freeze the leftovers and have a quick lunch or dinner option. When I make them, I usually add fresh (when in season) tomatoes or canned tomatoes drained of the excess liquid. I also like to use yellow rice instead of white or brown. Great recipe and so easy to make!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.