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 a bit of additional vitamin!
This publish is sponsored by my associates at Cabot Creamery.
Full of pinto beans, spinach and a spicy, seasoned rice and griddled to perfection, these bean, cheese and greens burritos are good for a fast week day lunch or dinner. It’s protein and fiber-packed and freezer-friendly too!
You have to
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 making ready bean cheese burritos
Decide the best tortilla. Go along with a 10- or 12-inch tortilla for the very best outcomes. There are a ton of tortillas or wraps available on the market from flour tortillas to these made with gluten-free elements equivalent to cassava, quinoa or almond flour. Use no matter works for you however simply be sure that 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. In the event you’re utilizing canned pinto beans, they could or might not have a lot salt and may lack taste total. Make sure to season them with the chili powder and salt so the flavour carries by every chew.
Style the seasoned rice earlier than layering on the tortilla. The pinto beans and model of canned tomatoes you employ can have an effect on the flavour considerably. As a result of the sodium degree varies, this can be a good time so as to add extra salt if wanted.
Griddle the burrito seam facet down. That is crucial to holding the burrito collectively. In the event you by accident grill the mistaken facet first, the burrito will probably unravel.
High quality cheese is important
The cheese serves to seal these burritos and so as to add unimaginable taste. I’m utilizing Cabot Pepper Jack Cheese for its creaminess and trace of peppery warmth.
I minimize the pepper jack into small cubes to get pleasure from tender, gooey bits of cheese all through the burrito.
Be at liberty to shred the cheese in case you want.
In the event 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 at all times stocked in my fridge and I particularly love the entire totally different flavors.
Make now. Eat later.
These burritos are good for meal prep at first of the week. They are often stored within the fridge – saved seam facet down.
Or you’ll be able to 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 good for a meal on a price range 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 carry 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 normally 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 employ this recipe? Please let me know within the feedback or on Instagram. I’m at all times searching for 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 a bit of additional vitamin!
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 contemporary spinach
- 4 ounces diced Cabot Pepper Jack Cheese
- Optionally available: contemporary 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 by, about 3-5 minutes. Permit any extra liquid to soak up.
Warmth the tortillas in a dry skillet or within the microwave for a number of seconds simply till pliable.
Layer the elements: Place one tortilla on a reducing board. Layer ¼ spinach, rice combination and cheese in a slender line within the heart of the wrap. Tuck within the sides. Then roll from the underside, tightly tucking the elements in as you go up.
Warmth and frivolously spritz oil a skillet over medium warmth. Place the burrito within the skillet seam facet down. Prepare dinner 2-3 minutes till it’s sealed and tortilla turns golden brown. Flip. Brown the opposite facet for about 2 minutes.
Repeat for the remaining tortillas. Slice the burrito in half and serve heat topped together 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. Prepare 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