Easy Bean Burritos
These easy refried bean burritos are made with creamy refried beans, pumpkin puree, tender rice, and a flavorful blend of spices, to create an affordable, filling, and satisfying meal.
Nutrition Facts
Ingredients
Instructions
Place the refried beans into a large mixing bowl. Add the pumpkin puree, chili powder, cumin, paprika, salt, onion powder, garlic powder, and stir until well combined.
If desired to bulk up the bean burritos, add the rice and salsa and fold to combine.
In a dry skillet, warm the tortillas for 30 seconds per side over medium heat, to make the tortillas pliable.
Spread â to ½ cup of the bean mixture on each tortilla and sprinkle with 2-3 tablespoons of shredded cheese, if using.
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Continue Reading at Amindfullmom →Chef's Notes
NotesPumpkin Puree: Use carrot, squash, or sweet potato puree in place of the pumpkin puree. OR omit the vegetables altogether and add an additional 1 cup more refried beans. The veggie puree adds just the right hint of sweetness, along with added vitamins and nutrients.
Seasoning: Replace the spices with 1 tablespoon of store-bought or homemade taco seasoning, as some store-bought blends have gluten.
Storage: Store leftover bean burritos in an airtight container in the refrigerator for up to 5 days and reheat in a dry skillet or in the microwave as desired.
Freezing Instructions:
Prepare the burritos as directed, up to baking.
Place the burritos on a baking sheet and let them cool to room temperature. Once the burritos cool to the touch, place them in the freezer to freeze until solid, about 1 hour. This step will prevent the burritos from sticking together when frozen.
Once frozen, transfer the burritos to a freezer-safe container or storage bag and store them in the freezer for up to 3 months.
When ready to enjoy, remove as many burritos from the freezer as desired.
For soft burritos, wrap the frozen burrito in a damp paper towel to keep the burrito from drying out. Microwave for 2 minutes on high, flip the burrito over, and microwave for another minute, or until heated through.
For crispy burritos, place the burritos on a baking sheet fitted with a wire rack. Bake at 375℉ (190℃) for 20-25 minutes, or until warmed through and crispy.
The nutrition has been calculated using large flour tortillas, brown rice, salsa, and cheese.
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Reviews from the Original Source
Thanks Kristen for giving me the idea about the pumpkin purée. I made a batch of these(16) and added scrambled eggs and froze for breakfast burritos. I just heat in my toaster oven as microwaves are dangerously toxic. Yummy
These were wonderful. I used homemade pinto beans and brown rice. About how long did you bake them for?
My first time eating burritos and absolutely amazing! My family love them!! My kids eat them all the time but yes it was my first time and I thought they were absolutely amazing!!
Thank you for this wonderful burrito recipe. Everyone enjoyed them both young and old. The pumpkin made it so smooth and anded a slight sweetness. I boiled dry pintos and just smashed them. Also, I used gluten free wraps. I warmed them on a cast iron skillet on the stovetop. Delicious! Everyone wants them again next week :)
These are delicious and so satisfying! I admit that I wasn't so sure when adding the pumpkin. But it is what makes these so satisfying and creamy inside. They are wonderful baked in the oven. I saved what was left and reheated them in the oven the next day. They were even better the second time! Thank you for this delicious recipe 😊
So easy and delicious! Yum! I tried the 6-8 inch large taco tortillas. They worked well but felt small when wrapping them. Next time I will try the 10 inch burrito tortillas for the extra space.
I highly recommend this recipe if you are looking for easy lunch or easy dinner option. Love that you can freeze them easily and they taste amazing when you microwave them according to the directions.
Another "Great" recipe.
Really great format. Love it. Thank you Kristen :-)
I made these in advance for my husband and myself’s lunches. I used the whole wheat carb balance tortillas, black bean refried beans, and also rolled them incorrectly and stored them incorrectly. The last two were on me, lol. I really can’t taste the pumpkin! So much added nutrition and it’s invisible! I bet kids would like these too. Great substitute from our usual sad sandwiches!!!
Pumpkin? Who would have thought I could clear those pumpkin cans off the shelf AND level up a bean burrito?! Five stars for a ridiculously easy and delicious crowd-pleaser. We had this last night and it’s definitely going to be a regular in the emergency-weeknight-pantry meal category. Nope, I’m not getting paid. I just got really excited over a bean burrito 🤪😅
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