Bean Burritos Recipe

These easy Bean Burritos are packed with seasoned beans, sweetcorn, mushrooms, rice and fresh toppings, all wrapped inside a soft tortilla. The filling is smoky, mildly spicy and satisfying without being heavy, making these burritos a great choice for a quick lunch or weeknight dinner. They are also easy to adjust depending on what you already have in the kitchen.

Bean Burritos at a Glance

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, finely chopped or crushed
• 8 mushrooms, sliced
• 300 g canned mixed beans, drained and rinsed
• 100 g sweetcorn, frozen or canned
• 2 teaspoons chipotle paste, or less for a milder filling
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 tablespoons fresh coriander, chopped
• 200 g canned chopped tomatoes
• 200 g cooked brown rice
• 4 large whole-wheat or flour tortillas
• Shredded lettuce, for filling
• Salsa, to taste
• Guacamole, to taste
• Mexican-style coleslaw, to taste
• Chipotle cream, optional
• Fresh lime wedges, optional

Also Read: Quick Taco Soup with Pulled Pork

How to Make Bean Burritos

1. Cook the vegetables

Heat the olive oil in a large frying pan over medium heat. Add the sliced onion, garlic and mushrooms. Cook for about 3 minutes, stirring occasionally, until the onion softens and the mushrooms begin to cook down.

2. Add the beans and sweetcorn

Add the drained beans and sweetcorn to the pan. Stir everything together, then lightly mash some of the beans with the back of your spoon. You do not want a completely smooth mixture; leaving some beans whole gives the filling a much better texture.

3. Season the filling

Stir in the chipotle paste, cumin, paprika and chopped coriander. Cook for about 1 minute so the spices and chipotle can warm through and coat the beans.

4. Add the tomatoes

Pour in the chopped tomatoes and stir well. Let the mixture cook for another 3 to 4 minutes, or until it thickens slightly. The filling should be moist and flavourful but not watery, otherwise the tortillas can become difficult to roll.

5. Warm the tortillas

Warm the tortillas briefly in a dry frying pan or microwave. Keeping them warm makes them softer and much easier to fold without cracking.

6. Assemble the burritos

Place a tortilla on a flat surface and add some cooked rice and the warm bean mixture slightly below the centre. Add shredded lettuce, salsa, coleslaw and guacamole. If using chipotle cream, drizzle a small amount over the top. Avoid overfilling the tortilla, as it will make rolling much harder.

7. Fold and serve

Fold the sides of the tortilla inward, then fold the bottom edge over the filling and roll it tightly upwards. Serve immediately with extra salsa, guacamole or a squeeze of fresh lime.

Also Read: Dry Pinto Beans Recipe

What You Can Do Better

• Use large tortillas: Large tortillas are much easier to fill and fold. A tortilla of around 12 inches works particularly well.
• Keep the filling thick: Cook the tomato and bean mixture until excess liquid has reduced. A wet filling can make the burrito soggy.
• Do not overfill: It is tempting to pile everything into one tortilla, but a moderate amount of filling makes a neater burrito that is easier to eat.
• Add lime at the end: A little fresh lime juice cuts through the richness and gives the bean mixture a fresher taste.
• Crisp the burrito: Once rolled, place the burrito seam-side down in a dry skillet for a minute or two on each side. This gives the tortilla a lightly crisp exterior.
• Adjust the heat: Chipotle paste can vary in strength, so start with less if you prefer a mild burrito and add more if needed.

Easy Ingredient Swaps

You do not need exactly the same beans every time. Black beans, kidney beans, pinto beans or chickpeas can all work well. Brown rice can be replaced with white rice, while leftover cooked rice is perfectly fine for this recipe. If you do not have mushrooms, you can leave them out or replace them with finely chopped bell peppers.

For a vegan version, skip the chipotle cream or make it with a plant-based yogurt. If you enjoy cheese, a little grated cheddar or crumbled feta can also be added before rolling.

Also Read: Cilantro Lime Chicken With Rice Recipe

Serving Ideas

These burritos are filling enough to serve on their own, but they are even better with a few simple sides. Serve them with tortilla chips and salsa, extra guacamole, a crisp salad or a spoonful of Mexican-style slaw. A squeeze of lime just before serving adds a nice finishing touch.

How to Store Bean Burritos

If you have leftover filling, keep it in an airtight container in the refrigerator and use it within the next day or two. For the best texture, store the bean mixture and toppings separately and assemble the burritos when you are ready to eat.

These burritos can also be frozen. For better results, freeze tortillas filled only with the bean mixture and rice, leaving lettuce, salsa, guacamole and other fresh toppings out. Wrap each burrito tightly and freeze. Thaw overnight in the refrigerator and reheat until hot throughout, then add the fresh toppings before serving.

Can You Make Bean Burritos Ahead of Time?

Yes. The bean filling can be cooked ahead and refrigerated. When you are ready to serve, reheat the filling, warm the tortillas and assemble the burritos with the fresh toppings. This makes the recipe especially useful for busy weekdays.

Also Read: Cowboy Caviar Recipe

Can Bean Burritos Be Made Vegan?

Yes. The main bean and vegetable filling is naturally plant-based. Simply leave out dairy-based chipotle cream or replace it with a vegan yogurt. Check the tortilla ingredients as well if you need the entire meal to be vegan.

Can I Make These Gluten-Free?

Yes. Use certified gluten-free tortillas and check the labels of the canned beans, chipotle paste, salsa and other packaged ingredients if you need to avoid gluten completely.

Nutritional Information

The following figures are approximate and will vary depending on the tortillas, toppings and quantities used. The estimate is based on one burrito with the bean filling, rice and basic toppings.