Bean Burritos

Bean BurritosRecipe
Our bean burritos are a wonderful, vegetarian beans recipe made with garlic and chopped scallions.


These bean & cheese burritos are an elegantly simple Tex-Mex favorite for anyone who needs a new pinto beans recipe in their regular lineup.


Protein-packed GOYA® Pinto Beans are plump, tender, and delicious—a plus that adds real wow factor.

6 Servings


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1 tablespoon GOYA® Extra Virgin Olive Oil
1 medium yellow onion, finely chopped (about 1½ cups)
1 GOYA Jalapeño Pepper, finely chopped (optional)
2 tablespoons GOYA Minced Garlic, or 4 cloves garlic, finely chopped
1/2 teaspoon GOYA Cumin
2 cans (15.5 oz each.) GOYA Pinto Beans
3 cups cooked CANILLA® Extra Long Grain Rice
1 1/2 cups shredded sharp cheddar cheese
1/4 cup GOYA Corn (canned or frozen), cooked according to package directions
2 scallions, finely chopped
2 tablespoons chopped fresh cilantro
6 10” GOYA Flour Tortillas, warmed
GOYA Guacamole, thawed
GOYA Pico de Gallo
GOYA Salsita (preferred flavor)
Sour cream


Prep: 15 Minutes
Cook: 30 Minutes

Heat oil in medium saucepan over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Stir in jalapeno pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add beans and their liquid to saucepan; bring bean mixture to a boil. Using potato masher, submersion blender or fork, mash beans until broken. Cook, stirring constantly until mixture is thick, about 5 minutes.


To assemble burritos, mound ½ cup rice, ½ cups bean mixture, ¼ cup cheese, 2 tbsp. corn, 1 tbsp. chopped scallions and 1 tsp. cilantro on one side of tortilla. Roll up tortilla into burrito shape (see below). Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.


Serve burritos with guacamole, pico de gallo, salista and sour cream, if desired.

Created date

September 2011