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.
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)
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
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.
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:
Sathya Priya
Loved your quesco sauce.I make burrito but not with this sauce.Yummy
Priya Suresh
Dont torture me like this, burrito looks simply out of the world, wat a super healthy and filling dish.
Rajani S
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 🙂
praba bubesh
perfect burritos…love to have them for lunch…
Archana Potdar
Pavani I remember making these in my pre blogging days. They were delicious. Must make again.Thnaks for the recipe bookmarking
Sapana Behl
Burrito looks so tempting with the rice filling and queso sauce. Perfectly made
vaishali sabnani
Even after a full fledged lunch I am tempted ! Mexican is our favourite too! Lovely meal !
Harini-Jaya Rupanagudi
OMG! such stunning display of the food ..very very tempting.
Kalyani
We love Mexican too ! At home and outside :)) these tortilla series have been so good Pavani !! Well done 🙂
sushma
Wow mouthwatering burrito. Looks great
Usha
Burrito with all those components looks delicious.
Sandhya Ramakrishnan
Absolutely marvelous burritos! Love the spinach corn rice…a good change from the routine Spanish rice.
PJ
This series has really tempted me to try the dishes that you posted and this one looks out of the world..
Priya Srinivasan
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!!
Global Tastes & Travels Inc.
that last pic looks so dreamy. with the moist creamy filling – queso sauce sounds awesome!
Varadas Kitchen
Nice looking burrito. The filling sounds delicious. Will have to try the sauce soon.
rekhas kitchen
I have tasted those taco bell burritos and love them your pictures are making me drool…
veena krishnakumar
The creamy filling is tempting me. Looks awesome
Sowmya :)
Rice filled burritos are my favorite and yours look super tasty! I am a Taco Bell fan too 🙂
sneha datar
Tempting and mouthwatering burrito.