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Rice and Bean Pan Grilled Burritos
Tacos are generally served with sides to make a complete meal whereas a burrito is a complete meal in itself. Loaded with rice, protein-packed beans, fresh crunchy lettuce, and a swoon-worthy sauce, this is one meal that will surely leave you full and satisfied!
This great recipe comes to us from Meatless Monday!
This great recipe comes to us from Meatless Monday!
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Ingredients
- 3 cups cooked brown rice (for the rice)
- 1/4 c chopped cilantro (for the rice)
- 1 medium tomato, diced (for the rice)
- 1/2 lime, juiced (for the rice)
- 1 Tbsp olive oil (for the beans)
- 2 tsp cumin (for the beans)
- 1/2 tsp smoked paprika (for the beans)
- 1/2 tsp chili powder (for the beans)
- 1/4 tsp salt, or to taste (for the beans)
- 1/4 tsp black pepper (for the beans)
- 1 15 ounce can pinto beans, drained and rinsed (for the beans)
- 1 avocado, peel and pit removed (for the avocado green chili sauce)
- 1 4.5 ounce can mild diced green chilis (for the avocado green chili sauce)
- handful cilantro (for the avocado green chili sauce)
- 2 - 3 limes, juiced (for the avocado green chili sauce)
- 3/4 tsp salt, or to taste (for the avocado green chili sauce)
- water, to thin, if needed (for the avocado green chili sauce)
- 1 1/2 c chopped romaine lettuce (for the burritos)
- salsa, optional (for the burritos)
- 6 large burrito-size flour tortillas (for the burritos)
- cooking spray (for the burritos)
Instructions
For the Rice:
Mix the cooked brown rice with cilantro, tomato, and lime juice. Stir well.
For the Beans:
In a small skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, chili powder, salt, and pepper and stir to make a slurry. Simmer, stirring occasionally, about 1 to 2 minutes until fragrant. Add the pinto beans, stir well, and cook for 2 to 3 minutes to heat through.
For the Avocado Green Chile Sauce:
Add all the ingredients to a blender and purée until smooth.
To Assemble the Burritos:
Wrap the tortillas in a just-damp paper towel and heat in the microwave for 20 to 30 seconds at a time until warm. Lay one tortilla flat and spread ¼ cup (50 g) of Avocado Green Chile Sauce horizontally on one end. Top with a scant one-sixth of rice mixture, ¼ cup (43 g) of beans, ¼ cup (12 g) of romaine lettuce, and a tablespoon or two (16 to 32 g) of salsa, if desired. Fold up the bottom half of the tortilla over the filling, then fold in both sides, and then starting from the bottom, tightly roll up the tortilla to form the burrito. Repeat with the remaining ingredients.
Spray a skillet with cooking spray and heat over medium heat. Working in batches if needed, place the burritos seam-side down and cook for 3 to 4 minutes until lightly seared. The seam should stay closed once seared. Flip the burritos over and cook for another 3 to 4 minutes to sear the second side. You may need to adjust/lower the heat as you go. Watch them closely so they don’t burn.
Cut each burrito in half and serve.