This vegetarian make-ahead burrito is rather like those you get within the freezer aisle however higher! It’s filled with pinto beans, pepper jack cheese and spinach for slightly further diet!
This publish is sponsored by my buddies at Cabot Creamery.
Full of pinto beans, spinach and a spicy, seasoned rice and griddled to perfection, these bean, cheese and greens burritos are excellent for a fast week day lunch or dinner. It’s protein and fiber-packed and freezer-friendly too!
You will have
Cooking oil (avocado, olive, different neutral-flavor oil)
Cooked Pinto Beans (I used canned)
Canned tomatoes with inexperienced chiles
Cabot Pepper Jack Cheese
Cooked Rice (I used brown)
Avocado, salsa, bitter cream, cilantro for garnish
(Scroll down for the step-by-step recipe).
Ideas for getting ready bean cheese burritos
Decide the proper tortilla. Go along with a 10- or 12-inch tortilla for the most effective outcomes. There are a ton of tortillas or wraps available on the market from flour tortillas to these made with gluten-free elements similar to cassava, quinoa or almond flour. Use no matter works for you however simply make certain it’s thick sufficient to endure a little bit of rolling and wrapping. Some gluten-free tortillas tear simply.
Season the pinto beans and every ingredient all through preparation. Should you’re utilizing canned pinto beans, they could or might not have a lot salt and might lack taste general. Remember to season them with the chili powder and salt so the flavour carries via every chew.
Style the seasoned rice earlier than layering on the tortilla. The pinto beans and model of canned tomatoes you utilize can have an effect on the flavour considerably. As a result of the sodium stage varies, this can be a good time so as to add extra salt if wanted.
Griddle the burrito seam aspect down. That is essential to protecting the burrito collectively. Should you by chance grill the incorrect aspect first, the burrito will seemingly unravel.
High quality cheese is important
The cheese serves to seal these burritos and so as to add unbelievable taste. I’m utilizing Cabot Pepper Jack Cheese for its creaminess and trace of peppery warmth.
I lower the pepper jack into small cubes to get pleasure from mushy, gooey bits of cheese all through the burrito.
Be happy to shred the cheese should you favor.
Should you’re not acquainted, Cabot is a co-operative owned by farm households all through New England & New York and 100% of earnings return to the farmers. It’s all the time stocked in my fridge and I particularly love the entire completely different flavors.
Make now. Eat later.
These burritos are excellent for meal prep firstly of the week. They are often stored within the fridge – saved seam aspect down.
Or you possibly can wrap and freeze them for as much as 3 months. Reheat within the toaster oven or the microwave for a fast weekday lunch or dinner.
After you have the frozen burritos in place, you’re set. They’re excellent for a meal on a funds when in comparison with what you pay for those you get from most supermarkets.
These burritos are the proper handheld meal. With rice, plant protein from the beans, spinach and tomatoes and the cheese to convey all of it collectively what extra do you want?
If I had been taking them for lunch, these burritos could be tasty paired with pineapple or mango chunks.
I often eat these simply as is however when I’ve avocado, salsa or bitter cream within the fridge, I like so as to add these excessive too.
How will you utilize this recipe? Please let me know within the feedback or on Instagram. I’m all the time in search of new concepts!
Pinto Bean and Cheese Burritos
This vegetarian make-ahead burrito is rather like those you get within the freezer aisle however higher! It is filled with pinto beans, pepper jack cheese and spinach for slightly further diet!
Servings: 4 burritos
- 1 tbsp avocado or olive oil plus extra for oiling the skillet
- ¼ cup diced pink onion
- 1 tsp garlic powder
- ½ tsp smoked paprika chili powder
- ½ tsp chili powder
- 1½ cups cooked pinto beans (1-15 oz. can pinto beans, rinsed and drained)
- 2 cups cooked brown rice
- 1 10 oz. can diced tomatoes with inexperienced chiles, drained (liquid reserved)
- 2 cups recent spinach
- 4 ounces diced Cabot Pepper Jack Cheese
- Non-obligatory: recent cilantro, salsa, jalapeños, avocado, bitter cream
Warmth 1 tablespoon oil in a skillet over medium warmth. Sauté the onion and smoked paprika, chili powder and garlic powder about 3 minutes.
Add the pinto beans, rice, and drained tomatoes to the skillet. Stir till mixed and warmth via, about 3-5 minutes. Enable any extra liquid to soak up.
Warmth the tortillas in a dry skillet or within the microwave for a couple of seconds simply till pliable.
Layer the elements: Place one tortilla on a slicing board. Layer ¼ spinach, rice combination and cheese in a slim line within the middle of the wrap. Tuck within the sides. Then roll from the underside, tightly tucking the elements in as you go up.
Warmth and evenly spritz oil a skillet over medium warmth. Place the burrito within the skillet seam aspect down. Cook dinner 2-3 minutes till it’s sealed and tortilla turns golden brown. Flip. Brown the opposite aspect for about 2 minutes.
Repeat for the remaining tortillas. Slice the burrito in half and serve heat topped along with your favourite garnishes like cilantro, jalapeños, avocado and salsa.
When able to eat, reheat within the microwave or toaster oven.
Microwave: Take away the foil or plastic wrap. Place on a microwave secure plate and canopy with one other plate or different microwave secure cowl. Cook dinner 1 minute on excessive. Flip and microwave one other 45-60 seconds. Let sit 1 minute. Serve as soon as cool sufficient to deal with.
Toaster Oven with Convection or Air Fryer: Reheat the burrito wrapped in foil about 15-20 minutes till the middle is scorching.
Energy: 309kcal | Carbohydrates: 35g | Protein: 13g | Fats: 13g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Ldl cholesterol: 25mg | Sodium: 338mg | Potassium: 385mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1625IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 2mg