Veggie Burritos

If you follow my blog, you know that I love to make one AG safe meal that can meet different needs and tastes with topping bars and “choose your own ingredients” options. These YUMMY Chipotle-like burritos fit that bill perfectly! I combined two different recipes to make this version and the end result was so good I just had to share it. The original recipe called for making your own cilantro-lime rice and I tried that the first time. I used my Vitamix, and it turned out fine; however, it took more than one wash to get the cilantro smell out of my Vitamix (ugh!). Needless to say, when I found a box of cilantro-lime rice on the grocery store shelf, I picked up 2 and found it to be just as delicious and way less clean-up (SCORE!). Additionally, the original recipe called for black bean soup. I didn’t have any “soup” on hand and thought it might make the burritos soggy. So I used the bean recipe from this Easy Beans and Rice with Cilantro and just added the spinach. Admittedly, the bean mixture does not LOOK appetizing, but don’t be fooled y’all! This combination of beans, rice, and corn salsa packs a big punch of flavor and can be dairy free or accommodate even your pickiest eaters. I would love to know how you adapt this for your family!


Cilantro Lime Rice (I used Zatarain’s), cooked as directed

4  burrito size tortillas

Shredded pepper jack cheese (or dairy free cheese of choice)

Chopped cilantro

For the bean mixture:

1  15-ounce can of black beans

3  tablespoons lime juice

1  teaspoon chili powder

1/2  teaspoon ground cumin

1  10-ounce package frozen chopped spinach, thawed and squeezed dry

Drain beans, reserving 2 tablespoons of the liquid. Combine beans, reserved liquid, lime juice, chili powder, and cumin in a small saucepan. Cook over medium heat for a few minutes until heated through; stir in the spinach, mix well, and keep warm.

For the corn salsa:

2  cups frozen corn (fire-roasted, if desired), thawed

1  large tomato, diced

Juice of 1 lime (or 2 tablespoons lime juice if you don’t have fresh)

3  tablespoons chopped cilantro

1/2  teaspoon salt

Chili powder to taste (I used just a dash)

Toss all above ingredients in a bowl and mix well.

To assemble:

Warm the tortillas in a dry skillet or in the microwave. Place desired amount of rice, bean mixture, and cheese on warmed tortillas and top with corn salsa. Fold up the bottoms of the tortillas, then the sides, and roll up. Serve with remaining corn salsa and cilantro as desired. Serves 4.




2 thoughts on “Veggie Burritos

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