Healthy Bean Burritos

October 26, 2009

Yes, we all have them. Those frozen brick-like burritos in our freezer. They're so handy for husbands and teenagers to grab in a single serving size and throw into the microwave. But why settle for prepackaged foods when you can keep these on hand? Individual vegetarian burritos are perfect for quelling takeout cravings and eating in a jiffy! ANd you control the ingredients that go into them. Perfection!

Healthy Bean Burritos

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

To Prepare

- 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, and hold in sides. 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.

To Freeze
- wrap individually in plastic and freeze up to 3 months.

To Serve
- take from freezer and remove plastic.
- Wrap with damp paper towel and heat in microwave for 3-4 minutes until heated through.

*recipe and photo from Everyday Foods


Anonymous,  October 26, 2009  

oh yum! The hubby is going to love these! Thanks !

Charissa,  October 27, 2009  

These burritos are great, I found this recipe a few years ago from Everyday Foods and I always keep them stocked in my freezer. Thanks for posting this recipe!

Pugs October 29, 2009  

how many burritos does this recipe serve?

Anonymous,  November 01, 2009  

We love burritos in our house!
Thanks for a new way to make them!

The Mueller Crew January 11, 2010  

Love your blog! I am getting ideas for my Freezer Meal Swap Club here! Thanks!

Em January 14, 2010  

I made these, and they were delicious, but I had a really hard time wrapping the burritos without oozing. Any tips?

Christy January 30, 2010  

This is making me so hungry right now!

Amber,  November 29, 2010  

I made these even healthier by adding a few more sauteed vegetables - in this case, green peppers and chard - to the mix in lieu of some of the corn. Just make sure that they don't have much liquid in them when added to the mix. We make them without cheese and then add mashed avocado to the top instead when eating them. Still creamy, but healthier.

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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