Vegetarian Burrito – Recipe
My 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 (age 8 and 5), 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 best reheated in a toaster oven, or microwave.
- 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
- Cook the brown rice according to package directions. Set aside when done.
- Heat olive oil in a sauce pan, add onions and saute until translucent, about 5 minutes
- Add garlic, scallions, and cumin, and saute another minute.
- Stir in tomato paste, and cook for 1 minute.
- Add rinsed beans and water and cook for 5 minutes.
- Add corn, salt and pepper, and cook 3 more minutes.
- Warm up tortilla wraps in the oven, at 200 degrees F, for 5 minutes.
- 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.
- Fold sides over filling, and starting at the fill side, roll tightly toward the opposite end, to form a bundle.
- Place rolls, seam down, onto a platter and keep warm in the oven, while repeating the process until all burritos are done.
- Serve warm, with salsa, sour cream and avocado slices.
- To freeze left over burritos, wrap individually, and freeze up to 3 months.