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Blogging Marathon# 53: Week 1/ Day 3

Theme: Tortilla based Dishes

Dish: Vegetarian Rice & Beans Burrito with Queso Sauce

For the last day of this week’s marathon under ‘Tortilla based dishes‘ theme, I made rice & beans filled burritos. We love Mexican food and I make it at least once a week. I always keep tortillas in stock for quick wraps, burritos or tacos.

Taco Bell happens to be our favorite fast food restaurant and before you start judging me let me tell you that is the only place where we get a decent choice of vegetarian options. Also they keep adding new items on to their menu unlike other fast food chains where we usually exhaust the dishes to try the first time we visit. Other Mexican fast food places we visit are Qdoba & Chipotle. So moral of the story is we love Mexican food and eat it quite frequently at home and outside.

But I never order burritos when I go out. I feel they get very messy while eating, so usually order burrito bowls instead. Making and eating them at home is much more convenient for me.

Burritos are made with tortillas that are wrapped or folded into a cylindrical shape to completely enclose the filling. Fillings can be anything from flavored or plain rice, refried beans or beans, lettuce, salsa, meat, guacamole, cheese and sour cream. 

My burrito recipe has spinach & corn rice, spicy pinto beans and a creamy queso sauce. It has quite a few components, but once you have everything ready, making burritos is a breeze. If you are short on time, then just make plain rice rice and beans, serve with store bought salsa and guacamole. Queso sauce adds cheesy, creamy goodness to the burritos. Do give this recipe a try, I’m sure you’ll like it.

Print Recipe
Vegetarian Rice & Beans Burrito with Queso Sauce Yum
Vegetarian Rice & Beans Burrito with Queso Sauce is a filling and delicious meal.
Vegetarian Rice & Beans Burrito with Queso Sauce
Course main course
Cuisine tex mex
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For the Burritos: 
  • 4 Flour Tortillas (I use wholegrain tortillas)
  • 1 Avocado - chopped (or guacamole)
  • ¼ cup Salsa - (either homemade or store bought would work)
  • Sour cream - for serving
For Rice Layer:
  • 1 cup rice Long grain
  • 1 Onion - small, chopped
  • 2 cloves Garlic , finely minced
  • 1 Jalapeno - finely chopped
  • ½ cup Spinach spinach Frozen or 2~3 cups fresh , chopped
  • ½ cup Corn kernels (fresh or frozen)
  • to taste Salt Pepper &
For Pinto Beans:
  • 1 cup Pinto Beans , cooked
  • 1 Onion - small, chopped
  • 2 cloves Garlic - , finely minced
  • ½ Jalapeno of a small , finely chopped
  • ¼ cup Tomato puree
  • ½ tsp Cumin Ground
  • ½ tsp Chili powder
  • to taste Salt Pepper &
For Queso Sauce:
  • 1 tbsp Butter
  • 1 Shallot - small, finely chopped
  • 1 cloves Garlic , finely minced
  • ½ Jalapeno of a small , finely chopped
  • 2 tsp Corn Starch
  • ¾ cup Milk
  • 2 tbsps Cream cheese
  • ¼ cup Cheese (Cheddar, Monterey Jack etc), grated
  • to taste Salt Pepper &
Course main course
Cuisine tex mex
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For the Burritos: 
  • 4 Flour Tortillas (I use wholegrain tortillas)
  • 1 Avocado - chopped (or guacamole)
  • ¼ cup Salsa - (either homemade or store bought would work)
  • Sour cream - for serving
For Rice Layer:
  • 1 cup rice Long grain
  • 1 Onion - small, chopped
  • 2 cloves Garlic , finely minced
  • 1 Jalapeno - finely chopped
  • ½ cup Spinach spinach Frozen or 2~3 cups fresh , chopped
  • ½ cup Corn kernels (fresh or frozen)
  • to taste Salt Pepper &
For Pinto Beans:
  • 1 cup Pinto Beans , cooked
  • 1 Onion - small, chopped
  • 2 cloves Garlic - , finely minced
  • ½ Jalapeno of a small , finely chopped
  • ¼ cup Tomato puree
  • ½ tsp Cumin Ground
  • ½ tsp Chili powder
  • to taste Salt Pepper &
For Queso Sauce:
  • 1 tbsp Butter
  • 1 Shallot - small, finely chopped
  • 1 cloves Garlic , finely minced
  • ½ Jalapeno of a small , finely chopped
  • 2 tsp Corn Starch
  • ¾ cup Milk
  • 2 tbsps Cream cheese
  • ¼ cup Cheese (Cheddar, Monterey Jack etc), grated
  • to taste Salt Pepper &
Vegetarian Rice & Beans Burrito with Queso Sauce
Instructions
  1. Make Rice: Heat 1tbsp oil in a heavy bottomed pan; add onion, jalapeno, garlic and cook till onions turn translucent. Next add the spinach and corn, cook for 3~4 minutes.
  2. Add the rice and 1½~2cups of rice (adjust the quantity of water depending on the type of rice used), bring to a boil, lower the heat, cover and simmer for 15~20 minutes or until rice is cooked through. Set aside to cool.
  3. Make Pinto beans: Heat 2tsp oil in a pan, add onion, jalapeno and garlic; cook for 3~4 minutes.
  4. Next add chili powder, ground cumin and tomato puree. Cook for 2~3 minutes.
  5. Add the cooked pinto beans and season with salt & pepper. Add some water if the mixture looks too thick, simmer for 5~10 minutes.
  6. Make Queso Sauce: In a sauce pan, melt butter and add shallot, garlic and jalapeno. Cook for 2~3 minutes.
  7. Season with salt & pepper. Next add corn starch and cook for a minute.
  8. Stir in the milk and let the mixture bubble for a minute. Add cream cheese and cheese, mix well until the cheese melts. Turn off the heat and keep ready.
  9. To make Burritos: Lay the tortilla flat on a surface. Place some rice in the lower half of the tortilla, top it with the beans, then salsa, followed by queso sauce and some avocado pieces. Fold the lower half of the tortilla over the filling, tuck the edges in and flip it over to make the burrito roll. Cut the burrito in half and serve.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 53.

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21 thoughts on “Vegetarian Rice & Beans Burrito with Queso Sauce”

  1. Dont torture me like this, burrito looks simply out of the world, wat a super healthy and filling dish.

  2. Burrito bowl at chipotle is my son’s favorite. Haven’t tried the rest of the places. I am learning a lot of Mexican recipes because of this BM 🙂

  3. Pavani I remember making these in my pre blogging days. They were delicious. Must make again.Thnaks for the recipe bookmarking

  4. We love Mexican too ! At home and outside :)) these tortilla series have been so good Pavani !! Well done 🙂

  5. Absolutely marvelous burritos! Love the spinach corn rice…a good change from the routine Spanish rice.

  6. Delicious pavani, i love that colorful rice and the creamy cheesy sauce !! i too made burrito for the theme and loved the combination of rice and beans inside!!

  7. that last pic looks so dreamy. with the moist creamy filling – queso sauce sounds awesome!

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