Bean Burrito Recipe
Burritos are, hands-down, one of the world's most beloved comfort foods. They're quite literally packed with a variety of flavors, as well as all the textures you could crave in a single meal. Wrapping all your food groups (carbs, protein, fat, and vegetables) in a portable tortilla makes burritos not only delicious, but super convenient to eat on the go, too. Plus, they're endlessly customizable so you can have yours exactly how you like it.
Making great bean burritos at home is a breeze thanks to a handful of shortcuts from the grocery store. These vegetarian burritos, from Alexandra Shytsman of the plant-based recipe site The New Baguette, are filled with fluffy rice, refried beans, sautéed fajita-style vegetables, and tangy guacamole. Make them for an easy dinner and grab leftovers for your desk lunch for the following day. While this recipe does yield a completely vegetarian burrito, it's super easy to customize as desired by adding meat, additional veggies, or toppings/hot sauces of your choice.
Gather the ingredients for this bean burrito recipe
To make these easy burritos, you'll need salt, pepper, cooking oil, a bell pepper, an onion (red or yellow), rice (white or brown), store-bought refried beans, burrito wraps, and guacamole; you can use ready-made guac or make it yourself by mashing avocados with lime juice, diced onion, cilantro, and tomatoes. Or, if you want to keep things super simple, you can simply use mashed avocados.
Cook the rice
To start, bring some water to a boil in a small pot, season with salt, and add the rice. Cover tightly with a lid and simmer until all the water is absorbed.
Cook the vegetables
Slice up the onion and pepper, and cook over high heat until softened and charred in places. We recommend a cast iron skillet or grill pan for optimal charring.
Heat up the beans
Transfer the canned beans to a small pot and heat over a low flame, stirring frequently, until warmed through. Alternatively, transfer to a bowl and warm up in the microwave.
Fill the burritos
Place a burrito wrap in front of you and spread some of the beans in the center, leaving about a 2-inch border. Top with the rice, vegetables, and a few dollops of guacamole. Carefully roll the burrito, leaving it seam-side down. Repeat with the remaining ingredients.
Seal the burritos
Heat a separate skillet over medium heat and add a splash of oil. Place a burrito in the skillet seam-side down and cook until it's golden brown and sealed, about 2 minutes. Then flip and crisp up the other side. Repeat with the rest, until all four burritos are grilled.
Now, all that's left to do is serve and enjoy. These burritos are perfectly fulfilling on their own, but feel free to get creative with any garnishes — sour cream and hot sauce are good options.
- ¼ teaspoon fine sea salt, plus more to taste
- 1 cup white or brown rice
- 2 tablespoons extra virgin olive oil
- 1 green bell pepper, thinly sliced
- 1 large red or yellow onion, thinly sliced
- freshly ground black pepper, to taste
- 1 (15-ounce) can refried beans
- 4 large flour tortillas
- 1 cup guacamole
- Bring a small pot of water to a boil. Season with ¼ teaspoon of salt and add the rice. Cover tightly with a lid and simmer until all the water is absorbed, 20 to 25 minutes.
- Meanwhile, heat a tablespoon of oil in a large cast-iron skillet. Add the peppers and onions, season with salt and pepper, and cook, stirring occasionally, until softened and charred in places, about 10 minutes.
- Add the beans to a separate small pot and place over low heat. Cook, stirring frequently, until warm, 3-5 minutes. Alternatively, warm the beans in the microwave.
- Place a tortilla in front of you and spread some of the beans in the center, leaving about a 2-inch border. Top with the rice, vegetables, and a few dollops of guacamole. Carefully roll the burrito, leaving it seam-side down. Repeat with the remaining ingredients.
- Heat a clean skillet over medium heat and add the remaining oil. Place the burrito in the skillet, seam-side down, and cook until it's golden brown and sealed, about 2 minutes. Flip and crisp up the other side, about 1 minute more.
- Serve the burrito right away.
| Calories per Serving | 642 |
| Total Fat | 26.1 g |
| Saturated Fat | 2.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 89.4 g |
| Dietary Fiber | 8.3 g |
| Total Sugars | 4.2 g |
| Sodium | 1,094.9 mg |
| Protein | 16.3 g |
