Description
These easy homemade burritos are packed with flavorful cilantro brown rice and seasoned pinto beans, making them a hearty and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups long-grain brown rice
- 4 cups water
- 1 teaspoon salt
- 1 lime, zested and juiced
- 1/2 cup chopped cilantro leaves, packed
- 2 (15-ounce) cans pinto beans, drained
- 1 cup water
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 3 to 4 dashes Tabasco sauce, to taste
- 12 medium tortillas, at room temperature
- 7 ounces shredded sharp cheddar cheese
- 15 ounces jarred salsa, divided
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Heat the olive oil in a medium lidded pot over medium heat. Add the brown rice and stir for 2 to 3 minutes until coated with oil and slightly toasted. Pour in 4 cups of water and 1 teaspoon salt, cover with the lid, reduce heat to a simmer, and cook for 40 to 45 minutes until the rice is tender.
- Once cooked, stir in the lime zest, lime juice, and chopped cilantro into the rice. Fluff gently with a fork to evenly distribute flavors.
- In a medium pot, combine drained pinto beans, 1 cup water, garlic powder, and 2 teaspoons salt. Bring to a simmer over medium heat. Once simmering, reduce heat to low and cook for 10 minutes.
- Turn off the heat, add Tabasco sauce to taste, and gently mash the beans with a potato masher or back of a wooden spoon, leaving some beans whole to maintain texture.
- Lay a tortilla flat. On the bottom third, about 2 inches from edges, layer 2 tablespoons mashed beans, 3 tablespoons rice, 1 tablespoon salsa, and 2 tablespoons shredded cheese. Fold the left and right sides inward, then roll tightly from bottom to top, ensuring no filling escapes. Wrap each burrito in aluminum foil and label with the date.
- Place wrapped burritos in a sealed zip-top bag and freeze for up to 3 months. To eat immediately, remove foil and warm in microwave or toast on a skillet for about 20 seconds per side.
- Unwrap foil and place burrito on plate. Microwave for approximately 2 minutes 30 seconds until heated through. Times may vary by microwave power. Allow to cool slightly before eating.
- Preheat oven to 375°F (190°C). Keep burritos wrapped in foil, place on a baking sheet, and bake for 20 minutes until thoroughly warmed. Serve topped with additional salsa, sour cream, or guacamole.
Notes
- Perfect for family dinners or batch cooking.
- Can be assembled, wrapped, and frozen for quick reheat lunches.
- Customize with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 418
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 30 mg