Martha Stewart Bean Burritos

Martha Stewart bean burritos are an easy make-ahead dinner made with pinto beans, rice and melty Monterey Jack, ready in 60 minutes. This freezer-friendly burrito recipe fits weeknight dinner, meal prep and budget-friendly lunch nights, since one batch makes 8 hearty burritos for the week.

Cook the onions, garlic and jalapeno until they turn golden, which takes a full 10 to 12 minutes, because that browning builds the flavor of the whole filling. Hurry it and the beans taste flat, with a raw edge from the onion.

Martha stirs tomato paste into the golden onions for a minute before any liquid goes in. That gives the pinto beans a deeper, savory base than plain canned beans ever get. Her fold-and-roll method also locks the rice, beans and cheese into a tight bundle, so the burritos survive the freezer.

Martha Stewart Bean Burritos

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

480

kcal

Spiced pinto beans, fluffy rice, sweet corn and melted cheese are rolled tight inside warm flour tortillas. They reheat with a crisp, golden outside and a soft, cheesy middle.

Ingredients

• 3/4 cup rice (brown or white)
  

• 2 tablespoons olive oil
  

• 2 medium onions, chopped
  

• 4 garlic cloves, chopped
  

• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  

• 1/2 teaspoon ground cumin
  

• Coarse salt and ground pepper
  

• 3 tablespoons tomato paste
  

• 3 cans (15 ounces each) pinto beans, drained and rinsed
  

• 1 bag frozen corn kernels (10 ounces)
  

• 6 scallions, thinly sliced
  

• 8 burrito-size flour tortillas, 10 inches each
  

• 2 cups (8 ounces) shredded Monterey Jack cheese
  

• Salsa and sour cream, optional
  

Directions

• Cook the rice: Bring 1 1/4 cups water to a boil in a small saucepan, then stir in 3/4 cup rice and a pinch of salt. Return to a boil, reduce to a simmer, cover and cook for 16 to 18 minutes until the liquid is absorbed.
• Steam the rice: Take the pan off the heat and let the rice steam, covered, for 10 minutes. Then fluff it with a fork.
• Cook the aromatics: Heat 2 tablespoons olive oil in a large saucepan over medium. Add 2 chopped onions, 4 chopped garlic cloves, 1 chopped jalapeno and 1/2 teaspoon ground cumin. Season with salt and pepper, then cook for 10 to 12 minutes until golden.
• Add the tomato paste: Stir in 3 tablespoons tomato paste. Cook for 1 minute while stirring, so the paste darkens a little.
• Simmer the beans: Add 3 cans of drained pinto beans and 1 1/2 cups water, then bring to a boil. Reduce the heat to medium and simmer for 10 to 12 minutes until thickened.
• Add corn and scallions: Stir in 1 bag of frozen corn and cook for 2 to 3 minutes to heat it through. Then remove the pan from the heat and stir in 6 sliced scallions.
• Warm the tortillas: Heat 8 burrito-size flour tortillas according to the package instructions. Warm tortillas bend without cracking, so the burritos roll up tight.
• Fill the burritos: Mound 1/4 cup cooked rice, 3/4 cup bean mixture and 1/4 cup shredded Monterey Jack on one side of each tortilla. Fold the sides in and hold them there, then roll tightly from the filled end into a bundle.
• Serve or freeze: Set each burrito seam side down on a baking sheet. Serve right away with salsa and sour cream, or wrap and freeze them.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Nordic Ware half sheet pan, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different beans or grains in these burritos?

Black beans or kidney beans swap in easily for the pinto beans. Brown rice, quinoa or barley work in place of the rice, which also makes this a good way to use leftover grains.

How do I freeze bean burritos?

Let the burritos cool completely first, so steam doesn't turn to ice inside. Then wrap each one in plastic wrap, lay them in a single layer in freezer-safe bags, and they keep for up to 3 months.

What is the best way to reheat a frozen burrito?

Skip the defrosting and unwrap the burrito, then microwave it on high for 3 minutes. Move it to a baking sheet and bake at 450°F for about 10 minutes, until crispy and hot all the way through.

How can I make these burritos milder or spicier?

For less heat, swap the fresh jalapeno for a tablespoon or two of canned green chiles, which are milder. Spice lovers can use Pepper Jack instead of Monterey Jack.

Can I add more protein to the filling?

Replace one can of beans with shredded rotisserie chicken, scrambled eggs or crumbled tofu. Keep the amount about the same, so each burrito still closes without tearing.