White Bean Burritos
11
- Prep Time10 min
- Total Time20 min
- Makes4
Produced by Sun Ngo; Food Styling by Eshun Mott; Photography by; Christie Vuong; Prop styling by; Catherine Doherty.
These no-fuss burritos come together quickly thanks to precooked beans. To make them more filling—or to stretch to more servings—add 1/3 cup of cooked rice to each burrito.
Ingredients
3 cups cooked white beans
1 tsp ground cumin
1 tsp chili powder
1/4 tsp chipotle powder or smoked paprika
4 large flour tortillas
3/4 cup salsa
1/4 cup minced red onion
2 avocados, sliced
1 1/4 cups shredded cheddar cheese
Sour cream, for serving (optional)
Instructions
Combine beans with cumin, chili powder and chipotle powder in a large frying pan set over medium. Cook, gently mashing some of the beans to create a creamy texture, 5 to 7 min.
Divide bean mixture in the centre of tortillas. Then divide salsa, onion, avocados and cheese overtop. Fold in the sides of each tortilla over the filling, then roll upwards from the bottom.
Wipe pan clean, then return to stovetop set over medium. Toast each burrito until exterior is crispy on both sides. Serve warm with sour cream on the side, if desired.
Kitchen tip
You can substitute precooked beans with drained canned beans, but make sure to add a splash of water or chicken broth when cooking them to keep the mixture moist; they have a tendency to dry out.
This recipe is part of our easy make-ahead meal prep plan for busy weeknights—which also includes recipes for big-batch brown rice and creamy white beans, both of which can be made ahead and then used in these burritos.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
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