Bean Burritos Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 1 hr Servings: 8 1105_edf_beanburritos.jpg

Ingredients Ingredient Checklist 3/4 cup rice (brown or white) 2 tablespoons olive oil 2 medium onions, chopped 4 garlic cloves, chopped 1 jalapeno chile, chopped (ribs and seeds removed, for less heat) 1/2 teaspoon ground cumin Coarse salt and ground pepper 3 tablespoons tomato paste 3 cans (15 ounces each) pinto beans, drained and rinsed 1 bag frozen corn kernels (10 ounces) 6 scallions, thinly sliced 8 burrito-size flour tortillas, 10 inches each 2 cups (8 ounces) shredded Monterey Jack cheese Salsa and sour cream, optional

Cook’s Notes Freezing Instructions:Wrap individually in plastic and freeze up to 3 months.To reheat from frozen:Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Gallery Read the full recipe after the video.

Recipe Summary prep: 1 hr total: 1 hr Servings: 8 1105_edf_beanburritos.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 1 hr total: 1 hr Servings: 8

Recipe Summary

prep: 1 hr total: 1 hr

Servings: 8

prep: 1 hr

total: 1 hr

prep:

1 hr

total:

Servings: 8

1105_edf_beanburritos.jpg

Ingredients

3/4 cup rice (brown or white) 2 tablespoons olive oil 2 medium onions, chopped 4 garlic cloves, chopped 1 jalapeno chile, chopped (ribs and seeds removed, for less heat) 1/2 teaspoon ground cumin Coarse salt and ground pepper 3 tablespoons tomato paste 3 cans (15 ounces each) pinto beans, drained and rinsed 1 bag frozen corn kernels (10 ounces) 6 scallions, thinly sliced 8 burrito-size flour tortillas, 10 inches each 2 cups (8 ounces) shredded Monterey Jack cheese Salsa and sour cream, optional

Directions

Cook rice according to package instructions; set aside.

Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. 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.

Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

Cook’s Notes

Freezing Instructions:Wrap individually in plastic and freeze up to 3 months.To reheat from frozen:Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Reviews (18)

 Add Rating & Review     414 Ratings   5 star values:        74    4 star values:        110    3 star values:        137    2 star values:        69    1 star values:        24

Load More Reviews

Reviews (18)

Add Rating & Review     414 Ratings   5 star values:        74    4 star values:        110    3 star values:        137    2 star values:        69    1 star values:        24

Add Rating & Review

414 Ratings 5 star values: 74 4 star values: 110 3 star values: 137 2 star values: 69 1 star values: 24

5 star values: 74 4 star values: 110 3 star values: 137 2 star values: 69 1 star values: 24

Martha Stewart Member     Rating: 5 stars       04/28/2019   Oh Martha...love this recipe...I made mine with homemade Spanish rice, and white bean, and used low carb flour tortillas ...but other than that I followed the recipe....they turned out fabulous...my husband is screaming about these burritos...he has never had a burrito without some kind of meat in it...so this recipe is definitely a keeper..thank you  

Martha Stewart Member     Rating: 1 stars       02/14/2018   No ! I didn't like these at all ! I'll stick with my recipe in my head . Martha's need some flavor to start ! Yuck  

Martha Stewart Member     Rating: 5 stars       01/09/2018   These burritos are great - while you're in cooking and assembly mode, double the recipe. When we reheat for eating, we put on a piece of aluminum foil with spray underneath so it doesn't stick, and then spoon on salsa and a slice of marble cheese. Top with some Frank's Red Hot Sauce and you're in business!  

Martha Stewart Member     Rating: 5 stars       07/08/2014   This is a great meal for your freezable list. So easy to reheat and enjoy. Enjoyed by my husband.  

Martha Stewart Member     Rating: 4 stars       02/25/2014   This is very tasty but make sure you buy large enough tortillas. I bought Old El Paso Burrito Sized tortillas and they were no where near big enough and they got soggy before I could even freeze them! I hope they re-heat well. But the flavor of this recipe is very tasty. My husband loves these burritos!!  

Martha Stewart Member     Rating: Unrated       04/26/2013   Great recipe! Made it last night and it was a pleasant surprise! Best meatless burritos EVER!  

Martha Stewart Member     Rating: Unrated       03/20/2013   This recipe is delicious & easy! As a lighter alternative to sour cream: mix a little bit of taco seasoning (from a packet) with 0% Fage plain greek yogurt (or your favorite brand) - this is my favorite dip for burritos, quesadillas, etc.  

Martha Stewart Member     Rating: Unrated       08/09/2012   Excellent dish and easy to make. I used the cumin but also added McCormick new grill mates Fiery 5 pepper,it kicked it up a notch . I also added Sriracha hot chili sauce into the sour cream for dipping , Soooo good!!!  

Martha Stewart Member     Rating: 4 stars       05/29/2012   I agree with the other reviewers--you've got to add your own spices to make this recipe really yummy. It's a great recipe to start from though, and the reheating instructions are right on. We love these burritos!  

Martha Stewart Member     Rating: Unrated       05/23/2012   I made this recipe using michaelnewyork's suggestions (omitted jalapeno, added 1/2 tsp cayenne and 1 1/2 tsp chilli powder with onions, and added chopped chipotle peppers with the water). I left out the corn, because I didn't have any, and mixed in two cups cooked rice with the bean mix when they were done. DELICIOUS.  

Martha Stewart Member     Rating: Unrated       01/24/2012   These were delicious. As a vegeterian, I'm always looking for recipes that appeal not only to me but also to kids from 20 to 7. This was a winner for all! And so quick and easy.  

Martha Stewart Member     Rating: Unrated       10/20/2011   http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html Wrap individually in plastic and freeze up to 3 months. To reheat: Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer. (Sorry for the numerous posts...I couldn't leave a comment long enough to include all of the reheating instructions. 3 comments...3 methods!)  

Martha Stewart Member     Rating: Unrated       10/20/2011   http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html Wrap individually in plastic and freeze up to 3 months. To reheat: Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)  

Martha Stewart Member     Rating: Unrated       10/20/2011   http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html Wrap individually in plastic and freeze up to 3 months. To reheat: Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.  

Martha Stewart Member     Rating: Unrated       10/20/2011   This is a great recipe. It was originally featured on Everyday Food on PBS. The PBS website includes the freezing and reheating instructions: http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html  

Martha Stewart Member     Rating: Unrated       09/23/2011   i can't find the freezing instructions so here are some i found on the internet: 1. Unwrap frozen burrito from foil 2. Wrap burrito in damp paper towel 3. Microwave for 3 mins on high. 4. Wait to cool, then eat!  

Martha Stewart Member     Rating: Unrated       09/17/2011   These are amazing! Next time I will add some lime and salt to the rice and will use less water in the bean mixture. Also, I will combine the rice and the bean mixture to make portioning out each ingredient easier. I used a high-quality medium salsa for some more flavor and substituted a can of black beans for one of the cans of pinto beans. Yum!  

Martha Stewart Member     Rating: Unrated       08/04/2011   I made this recipe with just half of one onion and it was delicious and a hit with my friends! I served it with fruit salad and Tequila Sunrise.

Martha Stewart Member

Rating: 5 stars 04/28/2019

Oh Martha…love this recipe…I made mine with homemade Spanish rice, and white bean, and used low carb flour tortillas …but other than that I followed the recipe….they turned out fabulous…my husband is screaming about these burritos…he has never had a burrito without some kind of meat in it…so this recipe is definitely a keeper..thank you

Rating: 5 stars

Rating: 1 stars 02/14/2018

No ! I didn’t like these at all ! I’ll stick with my recipe in my head . Martha’s need some flavor to start ! Yuck

Rating: 1 stars

Rating: 5 stars 01/09/2018

These burritos are great - while you’re in cooking and assembly mode, double the recipe. When we reheat for eating, we put on a piece of aluminum foil with spray underneath so it doesn’t stick, and then spoon on salsa and a slice of marble cheese. Top with some Frank’s Red Hot Sauce and you’re in business!

Rating: 5 stars 07/08/2014

This is a great meal for your freezable list. So easy to reheat and enjoy. Enjoyed by my husband.

Rating: 4 stars 02/25/2014

This is very tasty but make sure you buy large enough tortillas. I bought Old El Paso Burrito Sized tortillas and they were no where near big enough and they got soggy before I could even freeze them! I hope they re-heat well. But the flavor of this recipe is very tasty. My husband loves these burritos!!

Rating: 4 stars

Rating: Unrated 04/26/2013

Great recipe! Made it last night and it was a pleasant surprise! Best meatless burritos EVER!

Rating: Unrated

Rating: Unrated 03/20/2013

This recipe is delicious & easy! As a lighter alternative to sour cream: mix a little bit of taco seasoning (from a packet) with 0% Fage plain greek yogurt (or your favorite brand) - this is my favorite dip for burritos, quesadillas, etc.

Rating: Unrated 08/09/2012

Excellent dish and easy to make. I used the cumin but also added McCormick new grill mates Fiery 5 pepper,it kicked it up a notch . I also added Sriracha hot chili sauce into the sour cream for dipping , Soooo good!!!

Rating: 4 stars 05/29/2012

I agree with the other reviewers–you’ve got to add your own spices to make this recipe really yummy. It’s a great recipe to start from though, and the reheating instructions are right on. We love these burritos!

Rating: Unrated 05/23/2012

I made this recipe using michaelnewyork’s suggestions (omitted jalapeno, added 1/2 tsp cayenne and 1 1/2 tsp chilli powder with onions, and added chopped chipotle peppers with the water). I left out the corn, because I didn’t have any, and mixed in two cups cooked rice with the bean mix when they were done. DELICIOUS.

Rating: Unrated 01/24/2012

These were delicious. As a vegeterian, I’m always looking for recipes that appeal not only to me but also to kids from 20 to 7. This was a winner for all! And so quick and easy.

Rating: Unrated 10/20/2011

http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html Wrap individually in plastic and freeze up to 3 months. To reheat: Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer. (Sorry for the numerous posts…I couldn’t leave a comment long enough to include all of the reheating instructions. 3 comments…3 methods!)

http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html Wrap individually in plastic and freeze up to 3 months. To reheat: Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)

http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html Wrap individually in plastic and freeze up to 3 months. To reheat: Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.

This is a great recipe. It was originally featured on Everyday Food on PBS. The PBS website includes the freezing and reheating instructions: http://www.pbs.org/everydayfood/recipes/Bean_Burritos.html

Rating: Unrated 09/23/2011

i can’t find the freezing instructions so here are some i found on the internet: 1. Unwrap frozen burrito from foil 2. Wrap burrito in damp paper towel 3. Microwave for 3 mins on high. 4. Wait to cool, then eat!

Rating: Unrated 09/17/2011

These are amazing! Next time I will add some lime and salt to the rice and will use less water in the bean mixture. Also, I will combine the rice and the bean mixture to make portioning out each ingredient easier. I used a high-quality medium salsa for some more flavor and substituted a can of black beans for one of the cans of pinto beans. Yum!

Rating: Unrated 08/04/2011

I made this recipe with just half of one onion and it was delicious and a hit with my friends! I served it with fruit salad and Tequila Sunrise.

All Reviews for Bean Burritos

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bean Burritos

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (18)#

All Reviews for Bean Burritos#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (18)

All Reviews for Bean Burritos