Jan 09
Spicy Bean and Rice Burritos5 Comments


What are the things that you miss most about college? I am sure your list would be rather lengthy, as is mine, but the there are two things that stick out in my mind. The first would definitely be the ability to see my best girlfriends at the drop of a hat. I could text them, and within five minutes we could be hanging out with one another having a grand ole’ time. Oh how I wish some of them could just move in right next door. Thankfully I see these lovely ladies at least once a month, if not more. The second thing would have to be the food scene where I went to school. Lehigh was situated in the town of Bethlehem, PA. There were so many great, small family-owned places to eat that I miss so much. One of my favorites being Tulum. They had the best burritos, chips, and salsas. Every time I am back, I make a point of going there to eat. I think this burrito was the best one I have had since eating there in college almost 7 years ago, that is saying a lot.

I knew that I was going to have a goal/resolution of going meatless at least one time a week so I have been bookmarking pinning ideas. This meal comes together so quickly, the majority of my time was chopping up all the extras that went inside of the burrito. I also whipped up some guacamole to go on top. I loved the addition of rice, but if you are carb counting, there would be no miss on leaving it out. You could also play with the heat in the burrito depending on your spice level by increasing the cayenne or adding some extra adobo sauce. I thought the way it is listed below had a nice amount of kick. Another added bonus was I learned how to roll a burrito, thank me later for linking this. We didn’t miss the meat at all, and I can see these burritos making many more appearance in the future.

Need to use up those chipotle chilis? Try these recipes:
Slow-cooker Chipotle Beef Chili
Smoky Pork Tinga Tacos

Spicy Bean and Rice Burritos
Yield: about 6 servings

For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 chipotle pepper in adobo sauce, minced
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1/4 cup fresh salsa
2 cups cooked rice

For serving:
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese (I used cheddar and monterey jack)
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt

What you’ll do:
To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Stir occasionally, and mash the mixture slightly with the back of a wooden spoon. Remove the skillet from the heat, stir in the salsa. Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.

Source: As seen on A Bitchin’ Kitchen, originally from Cooking Light

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5 Responses to Spicy Bean and Rice Burritos

  1. These look delicious, I bet they’d make a really filling lunch!

  2. Oh do these look fantastic! I love burritos but I love that these are filled with beans.

  3. this seems to be spicy bean week, and it totally works for me!

  4. Glad you enjoyed these…your picture has me wanting to make them again! They’re one of my favorite dinners!

  5. Jaida says:

    I made these this weekend and they were delicious! Thanks for sharing!

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