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Vegetarian Rice & Beans Burrito with Queso Sauce

Pavani
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.
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.