These burritos are filling and flavorful, great for feeding a crowd. Between the savory "refried" pinto beans and seasoned rice, no one will notice the fact that they're entirely meat- and dairy-free. One of my favorite things about this recipe is that the components can be enjoyed independently as leftovers: Serve the pinto beans in a wrap or tostada and throw the rice into a salad or serve it as a side.
dry pinto beans, picked over (or 2 cans pinto beans, rinsed and drained of liquid)
large white onion, thinly sliced
poblano or jalapeño chili, stem and seeds removed, finely chopped
red bell pepper, sliced into thin strips
cloves garlic, minced
1 1/2 teaspoons
ground chili powder
1 1/2 tablespoons
red pepper flakes
to 6 9- or 10-inch flour or corn tortillas
For the rice:
white or yellow onion, diced
white or brown basmati or long-grain rice, rinsed
2 1/4 cups
low-sodium vegetable broth or water
tightly packed, chopped cilantro
In This Recipe
If you're boiling the dry beans from scratch, soak them overnight in enough water to cover them by a few inches. The following day, when you're ready to make the burritos, drain and rinse them. Place them in a pot of fresh water and cover them by a few inches again. Bring them to a boil and reduce to a simmer. Cover the pot partially, so that steam can escape as they cook. Boil the beans for 45 minutes to 1 hour, checking at the 45 minute mark for doneness. As soon as they're tender but retain their shape and chew, they're done. Drain them, rinse them, and allow them to cool a bit.
While the beans cook, make the rice: Heat 1 tablespoon olive oil in a medium-sized pot over medium heat. Add the onions and cook for 5 minutes, or until tender. Add the rice and sauté it with the onions for a few minutes, until it's it has a lightly toasted fragrance. Add the broth and salt. Bring the rice to a boil, reduce it to a simmer, and cover. Cook the rice for 45 minutes, or until it has absorbed all of the liquid (I recommend checking on it at the 30 or 35 minute mark, as different rice varieties absorb liquid at different rates). Fluff the rice, remove it from heat, re-cover, and let it cool for 15 minutes. Stir in the lime juice and cilantro.
Preheat oven to 350° F. Wrap the tortillas in foil and allow them to heat up for 15 to 20 minutes.
To prepare the bean and veggie filling, heat 1 tablespoon olive oil in a large skillet or frying pan over medium-high heat. Add the onions and peppers and a pinch of salt. Cook for 10 minutes, or until the vegetables are sweet and tender, adding a few tablespoons of water if the vegetables get dry or start to stick to the pan. Add the garlic, salt, chili powder, and cumin, and cook for 1 to 2 minutes, until the garlic is very fragrant. Add the cooked pinto beans and lime juice, along with the red pepper flakes. Stir everything to heat through, and if you like, mash some of the beans lightly with the back of a spoon to create a partially "refried" texture. Check the seasonings and adjust as needed.
To assemble the burritos, spread a tortilla on a flat surface and add about 1/2 cup of cooked rice and a generous 1/2 cup of veggies, as well as any other fixings you like. Tuck in the bottom and top ends, and then wrap from left to right. Repeat with remaining tortillas and serve.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.