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Vegetarian Burrito – Recipe

Small Burritos 2My first experience with enjoying burritos was several years back, while still living in upstate New York.  I loved all the ingredients in it, but the size was overwhelming for me….I can’t eat 2 pounds of anything in one sitting….not to mention all that rice and beans in a burrito..:-)

Since I am sure there are others out there who enjoy food in smaller portions, I decided to prepare and post a smaller-size burrito recipe.

My grandchildren (ages 5 and 15), enjoyed them as well, but opted out of the salsa and sour cream…:-)

This recipe yields about 16 small burritos (I used 8″ tortilla wraps).

They freeze very well, and are best reheated in a toaster oven or microwave.

Vegetarian Burrito – Recipe

Vegetarian Burrito – Recipe


  • 1/2 cup brown rice, uncooked
  • 2 Tbs. olive oil
  • 2 medium onions, chopped
  • 3 large garlic cloves, minced
  • 1/2 cup scallions, chopped
  • 1/2 tsp. ground cumin
  • 3 Tbs. tomato paste (Contadina is my favorite)
  • 2 - 15 oz cans of Pinto beans, drained and rinsed
  • 1 1/2 cup frozen corn
  • 1 cup of water
  • 2 cups Monterey Jack cheese, shredded
  • 16 flour tortilla wraps, 8" in diameter
  • Salsa, avocado, and sour cream as serving accompaniments


  1. Cook the brown rice according to package directions. Set aside when done.
  2. Heat olive oil in a sauce pan, add onions and saute until translucent, about 5 minutes
  3. Add garlic, scallions, and cumin, and saute another minute.
  4. Stir in tomato paste, and cook for 1 minute.
  5. Add rinsed beans and water and cook for 5 minutes.
  6. Add corn, salt and pepper, and cook 3 more minutes.
  7. Warm up tortilla wraps in the oven, at 200 degrees F, for 5 minutes.
  8. Place warm wraps on a work area. Starting at one end closest to you, fill with 2 Tbs.rice, top off with 1/3 cup of bean mixture, and sprinkle with 1/4 cup of shredded cheese.
  9. Fold sides over filling, and starting at the fill side, roll tightly toward the opposite end, to form a bundle.
  10. Place rolls, seam down, onto a platter and keep warm in the oven, while repeating the process until all burritos are done.
  11. Serve warm, with salsa, sour cream and avocado slices.
  12. To freeze left over burritos, wrap individually, and freeze up to 3 months.

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