This vegetarian make-ahead burrito is rather like those you get within the freezer aisle however higher! It’s full of pinto beans, pepper jack cheese and spinach for a bit of additional vitamin!
This put up is sponsored by my pals 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
Choose the precise tortilla. Go together 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 corresponding to cassava, quinoa or almond flour. Use no matter works for you however simply ensure 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. If you happen to’re utilizing canned pinto beans, they could or might not have a lot salt and may lack taste total. You should definitely season them with the chili powder and salt so the flavour carries by means of 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 stage varies, it is 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. If you happen to 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 delicate, gooey bits of cheese all through the burrito.
Be happy to shred the cheese for those who favor.
If you happen to’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 initially of the week. They are often saved within the fridge – saved seam aspect 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 getting the frozen burritos in place, you’re set. They’re excellent 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 right 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 have been taking them for lunch, these burritos can 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 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 full of 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
- Non-obligatory: 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 means of, 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 slim 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 aspect down. Prepare 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 protected plate and canopy with one other plate or different microwave protected 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 sizzling.
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