Dinner / Mexican-inspired
Pinto Bean Rice Burritos
Soft pinto beans in a spiced tomato sauce join rice and lime-avocado in warm tortillas. Roll tightly for an easy vegetarian lunch or dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in wheat tortillas, vegan; check the actual product labels, including any gluten-free replacements.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook rice according to the packet. Soften onion in oil in a saucepan for 5 minutes.
Add cumin and paprika for 30 seconds, then tomatoes, beans and salt. Simmer for 10 minutes and mash some beans.
Mash avocado with lime juice. Warm tortillas in a dry skillet.
Divide rice, beans and avocado between tortillas. Fold in the sides and roll tightly; sear seam-down in a dry skillet for 1 minute if desired.
0 of 4 steps complete
A little kitchen know-how
- Leave a border around the filling so the burritos seal neatly.
Make it yours & keep it well
Use black beans instead of pinto beans.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Estimated nutrition per serving
590 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Can I adapt this plant-based recipe?
Use black beans instead of pinto beans.
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