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    Home » Sandwiches & Wraps » Cheesy Rice and Beans Burrito

    Cheesy Rice & Beans Burrito | Vegetarian Recipe

    Published: Jun 5, 2015 · Modified: Jun 18, 2020 by Pavani · Leave a Comment

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    This cheesy rice & beans burrito is loaded with spinach-corn rice, spicy pinto beans, queso sauce and chopped avocado. This is a wholesome meal wrapped in a tortilla.

    White plate with cheesy rice and beans burrito

    We love Mexican food and I make at least once a week. I always keep both flour and corn tortillas in stock to make a quick wrap or a burrito. Today's recipe is definitely not quick to make because of the various components it has. But it is not difficult to make since all you are making is rice, beans and a cheese sauce.

    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.

    Ingredients:

    The list of ingredients seem to be very long but almost all of them are pantry and refrigerator staples. Here's what you need to make this cheesy rice and beans burrito:

    • For the Rice layer:
      • any variety of rice (long or medium grain) that you have on hand will work here
      • veggies - spinach, corn, onion, garlic and jalapeno
    • For the Beans layer:
      • to cook dried pinto beans - soak the beans overnight in lots of water. Pressure cook them for 12~15 minutes or until tender. If cooking on stove, cook for about 45~60 minutes.
      • or simply open a 15 oz. can of pinto beans - drain and rinse thoroughly
      • veggies - onion, garlic, jalapeno, tomato puree
      • spices - ground cumin and chili powder
    • For the Queso sauce:
      • dairy - butter, milk, cream cheese and grated cheese
      • veggies - shallot, garlic, jalapeno
      • corn starch
    • Other ingredients to make this extra special:
      • fresh avocado or store bought guacamole
      • store bought or homemade salsa
      • sour cream (optional, but highly recommended)
    Step by step photos showing the layering of stuffed burrito

    Instructions:

    This vegetarian burrito has quite a few components to make. It has spinach & corn rice layer, topped with spicy pinto beans and a creamy queso sauce. Here are brief instructions on how to make this dish:

    • First make the rice.
    • While the rice is cooking, make the spicy beans.
    • Then make the queso sauce.
    • Assemble and enjoy!!

    Vegetarian Rice & Beans Burrito with Queso Sauce

    This cheesy rice & beans burrito is loaded with spinach-corn rice, spicy pinto beans, queso sauce and chopped avocado. This is a wholesome meal wrapped in a tortilla.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins
    Course: Main Course
    Cuisine: tex mex
    Servings: 4 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
    • As needed Sour cream, for serving

    For Rice Layer:

    • 1 tbsp Oil
    • 1 Small Onion, chopped
    • 2 cloves Garlic, finely minced
    • 1 Jalapeno, finely chopped
    • ½ cup Frozen Spinach or 2~3 cups chopped fresh Spinach
    • ½ cup Corn kernels (fresh or frozen)
    • 1 cup Long grain Rice, rinsed and drained
    • To taste Salt & Pepper
    • 1½~2 cups Water

    For Pinto Beans:

    • 1 tsp Oil
    • 1 Small Onion, chopped
    • 2 cloves Garlic, finely minced
    • ½ Small Jalapeno, finely chopped
    • ¼ cup Tomato puree
    • ½ tsp Ground Cumin
    • ½ tsp Chili powder
    • 1 cup Pinto Beans, cooked
    • To taste Salt & Pepper

    For Queso Sauce:

    • 1 tbsp Butter
    • 1 Small Shallot, finely chopped
    • 1 Garlic clove, finely minced
    • ½ Small Jalapeno, finely chopped
    • 2 tsp Corn Starch
    • ¾ cup Milk
    • 2 tbsp Cream cheese
    • ¼ cup Cheddar or Monterey Jack Cheese, grated
    • To taste Salt & Pepper

    Instructions

    Make Rice

    • Heat 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.
    • 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.

    Make Spicy beans:

    • Heat 2tsp oil in a pan, add onion, jalapeno and garlic; cook for 3~4 minutes.
    • Next add chili powder, ground cumin and tomato puree. Cook for 2~3 minutes.
    • Add the cooked pinto beans and season with salt & pepper. Add some water if the mixture looks too thick, simmer for 5~10 minutes.

    Make Queso Sauce:

    • In a sauce pan, melt butter and add shallot, garlic and jalapeno. Cook for 2~3 minutes.
    • Season with salt & pepper. Next add corn starch and cook for a minute.
    • 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.

    To Assemble the Burrito:

    • 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.

    Notes

    • Spinach & Corn rice and the beans can be made up to 2 days in advance.
    • Queso sauce can be made 3~4 days in advance.
    • Use leftover plain rice and jazz it up with some sauteed corn. Or just use plain rice.
    • Use canned refried beans instead of making the beans layer.
    • Store bought salsa and guacamole will spice up any homemade recipe.
    • Omit queso sauce to make this dish vegan.
    • Skip making queso sauce and add some grated cheese. Or use store bought cheese sauce - we love Trader Joe's queso dip.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
    Hand holding half a burrito with rice, corn and cheese

    Top Tips:

    Here are a few tips on substitutions and how to make this dish if you short on time:

    • Spinach & Corn rice and the beans can be made up to 2 days in advance.
    • Queso sauce can be made 3~4 days in advance.
    • Use leftover plain rice and jazz it up with some sauteed corn. Or just use plain rice.
    • Use canned refried beans instead of making the beans layer.
    • Store bought salsa and guacamole will spice up any homemade recipe.
    • Omit queso sauce to make this dish vegan.
    • Skip making queso sauce and add some grated cheese. Or use store bought cheese sauce - we love Trader Joe's queso dip.

    If you are a Mexican food fan like us, you should give this recipe a try, I'm sure you'll love it.

    Here are a few more Sandwiches and Wraps recipes that you might want to try:

    • Vegetarian Sandwich wraps
    • Greek Mushroom Pita Sandwich
    • Mexican Style Grilled Cheese Sandwich
    Vegetarian Burrito

    More Sandwiches & Wraps

    • Vegetarian Hoagie Sandwich
    • Sabich Recipe | Israeli Sandwich
    • Sowcarpet Murukku Sandwich Recipe
    • Egg Salad Sandwich Recipe | Video
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    Reader Interactions

    Comments

    1. Sathya Priya

      June 05, 2015 at 11:10 am

      Loved your quesco sauce.I make burrito but not with this sauce.Yummy

      Reply
    2. Priya Suresh

      June 05, 2015 at 2:28 pm

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

      Reply
    3. Rajani S

      June 05, 2015 at 6:19 pm

      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 🙂

      Reply
    4. praba bubesh

      June 06, 2015 at 3:57 am

      perfect burritos...love to have them for lunch...

      Reply
    5. Archana Potdar

      June 06, 2015 at 9:17 am

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

      Reply
    6. Sapana Behl

      June 07, 2015 at 3:02 am

      Burrito looks so tempting with the rice filling and queso sauce. Perfectly made

      Reply
    7. vaishali sabnani

      June 07, 2015 at 9:32 am

      Even after a full fledged lunch I am tempted ! Mexican is our favourite too! Lovely meal !

      Reply
    8. Harini-Jaya Rupanagudi

      June 07, 2015 at 3:35 pm

      OMG! such stunning display of the food ..very very tempting.

      Reply
    9. Kalyani

      June 07, 2015 at 4:51 pm

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

      Reply
    10. sushma

      June 08, 2015 at 2:44 pm

      Wow mouthwatering burrito. Looks great

      Reply
    11. Usha

      June 08, 2015 at 8:48 pm

      Burrito with all those components looks delicious.

      Reply
    12. Sandhya Ramakrishnan

      June 12, 2015 at 5:19 pm

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

      Reply
    13. PJ

      June 13, 2015 at 5:26 am

      This series has really tempted me to try the dishes that you posted and this one looks out of the world..

      Reply
    14. Priya Srinivasan

      June 13, 2015 at 1:29 pm

      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!!

      Reply
    15. Global Tastes & Travels Inc.

      June 13, 2015 at 3:25 pm

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

      Reply
    16. Varadas Kitchen

      June 14, 2015 at 3:16 pm

      Nice looking burrito. The filling sounds delicious. Will have to try the sauce soon.

      Reply
    17. rekhas kitchen

      June 15, 2015 at 2:12 pm

      I have tasted those taco bell burritos and love them your pictures are making me drool...

      Reply
    18. veena krishnakumar

      June 16, 2015 at 1:12 pm

      The creamy filling is tempting me. Looks awesome

      Reply
    19. Sowmya :)

      June 24, 2015 at 12:14 pm

      Rice filled burritos are my favorite and yours look super tasty! I am a Taco Bell fan too 🙂

      Reply
    20. sneha datar

      June 29, 2015 at 1:14 pm

      Tempting and mouthwatering burrito.

      Reply
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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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    236 shares