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Bean Burritos

Prep time 15 mins
Cook time 30 mins
Yield 6 Servings
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.


  • 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 plus 2 tbsp. 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

How to Make It

  1. 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.


  3. 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.


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