Meat isn’t always essential to a hearty Mexican style meal, and these vegetarian Spicy Rice & Bean Burritos are the ultimate proof. Stuffed with a hearty seasoned rice & bean mixture, these burritos will fit any menu.
We all really like Chipotle. In fact, if we’re going to grab a bite somewhere, that’s probably where we will end up.
Son # 1 even more than the rest of us.
We find him wandering around the house daily, greeting us with ‘Yaaasss, Chipotle is my liiiiiiiiiiiiiffffffffffffe.’
The jury’s still out on if it’s because he’s morphing into a perpetually misunderstood 16 year old in a week, or if it’s just because he’s him.
Either way, we can always agree on the fact that a Chipotle burrito is friggin’ delicious.
Sometimes there are little hiccups in our plans to go ‘grab a bite’ though.
The number one being the major bump in the road of having 4 hungry boys and only one income.
So last week when son # 2 went a whole day without complaining about any chores, even helping out with extras, and then asked could we grab a burrito while we were out running errands did I let the piddly little issue of my budget get in my way?
Of course not! Budget smudget.
Okay, not really. It didn’t get in the way because we just took a different route.
We came home, stuck our heads together and created our own version, full of copy-cat-ish Chipotle burrito love.
These spicy rice & bean burritos are fantastic.
Don’t let their humble appearance fool you. These could easily give Chipotle a run for their money!
They are pretty spicy, but coming from someone who doesn’t like spicy food and loves these, I would say not too spicy.
Feel free to dial down the heat though by using less of the spices.
Or, if you’re
feeling brave really into spicy food and want to crank up the heat, splash some hot sauce onto the rice mixture.
You could also sprinkle a few diced jalapeno peppers on top of the filling before rolling up the tortilla.
Not feeling a burrito today? This rice/bean filling is just as good served as a hearty rice dish served alongside spicy, or fiesta-style, grilled chicken.
For A Complete Meal, Serve With:
Burritos are a great grab and go option, and a reason I love to keep the pre-made and on hand.
However, not all our family lunches and dinners are on the run.
Some nights I need an easy meal, so I still grab a couple of these burritos and serve them with some simple but savory sides to make a complete meal.
These are some of our familys’ favorites:
If you’ve tried these SPICY RICE & BEAN BURRITOS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Spicy Rice & Bean Burritos
- 1 tbsp olive oil
- 3 tsp minced garlic
- 1 tsp chili powder
- 1 pepper from a can of chipotles in adobo minced
- 2 tsp sauce from a can of chipotles in adobo
- 1 tsp ground cumin
- one large pinch of cayenne pepper
- 1/3 cup water
- 1 15 ounce can black beans drained and rinsed
- 1 15 ounce can pinto beans drained and rinsed
- 2 cups cooked rice
- 1/4 cup salsa
- 6 burrito-sized tortillas
- 8 oz shredded cheese mexican blend, cheddar, or monterey jack
- shredded lettuce
- 4 green onions thinly sliced
- fat-free Greek yogurt or sour cream
- Heat the oil in a large skillet over medium heat. Add the garlic, chili powder, pepper, adobo sauce, cumin, and cayenne. Allow them to cook just until fragrant, only about 30-60 seconds. Add in the drained/rinsed beans and the water. Bring the filling to a simmer, and then lower the heat to medium-low and allow it to cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa until everything is evenly combined.
- Divide the mixture evenly among the center of each tortilla. Top the filling with cheese, lettuce, green onions, and greek yogurt as desired. Roll them up by folding over both side about 1 1/2 inches and then rolling up lengthwise to close/make the burrito, and serve!
recipe & photos updated 4/18/19