Description
These Easy Homemade Burritos feature flavorful cilantro brown rice and creamy pinto beans wrapped in soft tortillas, making a perfect meal for the whole family. They are ideal for batch cooking and can be frozen for quick lunches or busy weeknight dinners. The burritos are layered with cheese and salsa and can be reheated easily in the microwave or oven.
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
Burrito 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
- Prepare the Brown Rice: Heat 2 tablespoons of olive oil in a medium lidded pot over medium heat. Add 2 cups of long-grain brown rice and stir continuously for 2 to 3 minutes until the rice is nicely coated with oil and slightly toasted. Add 4 cups of water and 1 teaspoon salt, then cover with the lid and reduce heat to a simmer. Cook for 40 to 45 minutes until the rice is tender and the water is absorbed.
- Flavor the Rice: Once the rice is cooked, stir in the zest and juice of 1 lime along with 1/2 cup chopped cilantro. Fluff gently with a fork to evenly distribute the flavors and set aside.
- Cook and Mash the Beans: While the rice cooks, pour the drained pinto beans into a medium pot. Add 1 cup of water, 2 teaspoons garlic powder, and 2 teaspoons salt. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for 10 minutes. Turn off the heat, add 3 to 4 dashes of Tabasco sauce to taste, and gently mash the beans with a potato masher or the back of a wooden spoon, leaving some whole beans for texture.
- Assemble the Burritos: Lay one tortilla flat on a clean surface. About 2 inches from the bottom edge and sides, layer 2 tablespoons of mashed beans, 3 tablespoons of the cilantro rice, 1 tablespoon of salsa, and 2 tablespoons of shredded cheddar cheese. Fold the right and left sides toward the center and roll the burrito tightly from the bottom up, ensuring no filling escapes. Wrap each burrito tightly in aluminum foil and label with the date. Repeat for all 12 burritos.
- Store or Serve: Place the wrapped burritos in a zip-top freezer bag, seal tightly, and freeze for up to 3 months. For immediate consumption, unwrap and microwave for 20 seconds or toast both sides in a skillet.
- Reheat From Frozen (Microwave): Unwrap the foil and place one burrito on a microwave-safe plate. Microwave on high for about 2 minutes 30 seconds until heated through. Times may vary by microwave. Let cool slightly before eating. Top with extra salsa, sour cream, and guacamole if desired.
- Reheat From Frozen (Oven): Preheat oven to 375°F (190°C). Keep burritos wrapped in foil and place on a baking sheet. Heat for about 20 minutes until warmed through. Remove foil before eating.
Notes
- These burritos are perfect for batch cooking and freezing for quick meals later.
- Leaving some beans whole when mashing adds great texture.
- You can customize the spice level by adjusting the amount of Tabasco sauce.
- Use fresh or jarred salsa depending on your preference.
- Reheat burritos carefully to avoid overly hot fillings that can burn your mouth.
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
