Description
These easy homemade burritos are packed with flavorful cilantro brown rice and seasoned pinto beans, making them a hearty and satisfying meal. Perfect for family dinners or batch cooking, they can be assembled, wrapped, and frozen for quick reheat lunches or busy weeknight dinners. Served with shredded cheddar cheese, salsa, sour cream, and guacamole, these burritos deliver a delicious Tex-Mex taste everyone will love.
Ingredients
Scale
Rice
- 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
Beans
- 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
Assembly
- 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
- Cook the Rice: 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.
- Season the Rice: Once cooked, stir in the lime zest, lime juice, and chopped cilantro into the rice. Fluff gently with a fork to evenly distribute flavors.
- Prepare the Beans: 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.
- Mash the Beans: 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.
- Assemble the Burritos: 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.
- Store or Serve: 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.
- Reheat from Frozen – Microwave: 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.
- Reheat from Frozen – Oven: 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
- Make a big batch and freeze the burritos for quick, convenient meals during busy days.
- Leaving some beans whole in the mash keeps the texture interesting and hearty.
- Adjust Tabasco sauce to your preferred spice level.
- Use medium-sized tortillas for easy wrapping and handling.
- Rice must be fully cooked and fluffy for best burrito texture.
Nutrition
- Serving Size: 1 burrito
- Calories: 418 kcal
- Sugar: 3 g
- Sodium: 1392 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 38 mg
