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Loaded Pinto Bean and Rice Burritos
These Loaded Pinto Bean and Rice Burritos are a burst of flavors wrapped in a warm tortilla. With creamy avocado, zesty lime, and a hint of spice from the chili powder and cumin, these burritos offer a satisfying and nutritious meal. Originating from Mexican cuisine, burritos have evolved into a beloved dish across the globe, bringing together the simplicity of rice and beans with fresh toppings and sauces for a delightful dining experience.
Ingredients
- Pinto beans
- 2 cups, cooked and drained
- Cooked rice
- 2 cups
- Onion
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Cumin
- 1 teaspoon
- Chili powder
- 1 teaspoon
- Salt
- 1/2 teaspoon (or to taste)
- Tortillas
- 4 large (10-inch)
- Avocado
- 1, sliced
- Salsa
- 1 cup
- Cilantro
- 1/4 cup, chopped
- Lime
- 1, juiced
- Olive oil
- 1 tablespoon
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Stir in the cooked pinto beans, cooked rice, cumin, chili powder, and salt. Mix well and let it cook for another 5 minutes, allowing the flavors to meld.
- Meanwhile, warm the tortillas in a separate skillet or in the microwave until they are pliable.
- To assemble, place a generous scoop of the bean and rice mixture onto the center of each tortilla.
- Top with sliced avocado, a hearty spoonful of salsa, chopped cilantro, and a squeeze of fresh lime juice.
- Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito.
- Serve the burritos warm, with extra salsa and lime wedges on the side for dipping.
Tips
- For an added kick, consider incorporating jalapeños or hot sauce into the filling.
- Feel free to customize your burritos with additional toppings like shredded cheese, sour cream, or hot peppers.
- If you prefer a vegetarian option, simply omit any meat and load up on the beans and veggies.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 10 minutes Calories: 450 Fat: 18g Carbs: 58g Protein: 12g Sodium: 480mg Sugar: 2g
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