Rice and Bean Pan Grilled Burritos


A burrito is essentially a taco’s much larger and more filling brother. Tacos are generally served with sides to make a complete meal whereas a burrito is a complete meal in itself. Loaded with filling rice, protein-packed beans, fresh crunchy lettuce, and a swoon-worthy sauce, this is one meal that will surely leave you full and satisfied!

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen.

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Serves 6

  • For the rice:
  • 3 cups (585 g) cooked brown rice
  • ¼ cup (4 g) chopped cilantro
  • 1 medium tomato, diced
  • Juice of ½ lime

 

  • For the beans:
  • 1 tablespoon (15 ml) olive oil
  • 2 teaspoons cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 1 can (15 ounces, or 425 g) pinto beans, drained and rinsed (or 1½ cups [257 g] cooked beans)

 

  • For the avocado green chile sauce:
  • 1 avocado, peel and pit removed
  • 1 can (4.5 ounces, or 130 g) mild diced green chilis
  • Handful of cilantro
  • Juice of 2–3 limes
  • ¾ teaspoon salt, or to taste
  • Water to thin, if needed

 

  • For the burritos:
  • 1½ cups (71 g) chopped romaine lettuce
  • Salsa (optional)
  • 6 large (10 inches, or 25 cm each) burrito-size flour tortillas
  • Cooking spray

 

For the Rice: Mix the cooked brown rice with cilantro, tomato, and lime juice. Stir well.

For the Beans: In a small skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, chili powder, salt, and pepper and stir to make a slurry. Simmer, stirring occasionally, about 1 to 2 minutes until fragrant. Add the pinto beans, stir well, and cook for 2 to 3 minutes to heat through.

For the Avocado Green Chile Sauce: Add all the ingredients to a blender and purée until smooth.

To assemble the burritos: Wrap the tortillas in a just-damp paper towel and heat in the microwave for 20 to 30 seconds at a time until warm. Lay one tortilla flat and spread ¼ cup (50 g) of Avocado Green Chile Sauce horizontally on one end. Top with a scant one-sixth of rice mixture, ¼ cup (43 g) of beans, ¼ cup (12 g) of romaine lettuce, and a tablespoon or two (16 to 32 g) of salsa, if desired. Fold up the bottom half of the tortilla over the filling, then fold in both sides, and then starting from the bottom, tightly roll up the tortilla to form the burrito. Repeat with the remaining ingredients.

Spray a skillet with cooking spray and heat over medium heat. Working in batches if needed, place the burritos seam-side down and cook for 3 to 4 minutes until lightly seared. The seam should stay closed once seared. Flip the burritos over and cook for another 3 to 4 minutes to sear the second side. You may need to adjust/lower the heat as you go. Watch them closely so they don’t burn.

Cut each burrito in half and serve.

Swap it! You may use gluten-free tortillas if desired but note that corn tortillas don’t bend well and may break.

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Nutrition Information

Rice and Bean Pan Grilled Burritos

Servings per Recipe: 6

Amount per Serving

Calories:  496

Calories from Fat:  122

Total Fat:  14g

Saturated Fat:  3g

Cholesterol:  0mg

Sodium:  1579mg

Potassium:  606mg

Carbohydrates:  80g

Dietary Fiber:  10g

Protein:  14g

Sugars:  5g

Vitamin A:  32%

Vitamin C:  35%

Calcium:  18%

Iron:  29%

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