Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Bean Burritos 4.0 (234) 12 Reviews These protein-packed single-serving burritos make an easy breakfast, lunch, or dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 20, 2024 Rate PRINT Share Prep Time: 1 hr Total Time: 1 hr Servings: 8 Jump to recipe Burritos are a blank slate. Whether you want to enjoy one for breakfast, lunch, or dinner, you can pile just about any ingredients into a warm tortilla, roll it up, and call it a burrito. These bean burritos are an all-around favorite, and for good reason. Spiced beans, fluffy rice, and melty cheese are good for the body and soul, not to mention the budget. These easy, make-ahead burritos are an economical way to keep your freezer stocked and ready when you need a quick meal. 22 Recipes With Tortillas, From Breakfast Taquitos to Dinner Tacos Jake Sternquist Why We Love These Bean Burritos The best way to set yourself up for success for the week ahead is to meal-prep some easy meals that you know you’ll enjoy. These bean burritos are one of our favorite recipes because they can be made ahead of time and stored in the freezer. Plus, they reheat so well, you could swear they were freshly assembled. Additionally, bean burritos are a filling and versatile option. Their flavor profile makes them great for breakfast, lunch, or dinner. You can even adjust the flavors slightly to fit your preference, adding other spices or swapping in your preferred proteins. They are as enjoyable for a leisurely meal as they are as a grab-and-go option when you need a quick meal with no fuss. Burrito Variations This recipe is straightforward, so it’s easy to make it your own. Play around with the fillings by using any of the following suggestions. Swap fresh chiles for canned: This is especially nice if you’re sensitive to spicy foods. Canned green chiles tend to be milder than fresh chiles, so add a tablespoon or two instead of the jalapeños. Use other cheeses: If you’re a spice lover, consider swapping Monterey Jack for Pepper Jack. On the other hand, mozzarella also melts nicely and has a mild flavor that won’t overpower the other ingredients. Use other beans and grains: This recipe calls for white rice and canned pinto beans, but you can swap in other grains like brown rice, quinoa, or barley and different beans such as black or kidney. This bean burrito recipe is also a great way to use up leftover beans and grains. Add more protein: Swap one can of beans for different forms of protein, like shredded rotisserie chicken, scrambled eggs, or crumbled tofu. Up your garnish game: Serve these burritos with other toppings like lime wedges, fresh cilantro, and crumbled cotija cheese. Mix hot sauce or lime juice into the sour cream to make a looser crema. Cook Mode (Keep screen awake) Ingredients ¾ cup white rice 2 tablespoons olive oil 2 medium onions, chopped 4 garlic cloves, chopped 1 jalapeño chile, chopped (ribs and seeds removed, for less heat) ½ 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 Jake Sternquist Cook rice: Bring 1 1/4 cups water to a boil in a small saucepan. Stir in the rice and a pinch of salt and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork. Cook onion, garlic, jalapeño, and cumin: Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute. Jake Sternquist Add beans and water and cook: Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions. Jake Sternquist Heat tortillas: Heat tortillas according to package instructions. Assemble burritos: Mound 1/4 cup cooked rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Jake Sternquist Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Jake Sternquist Jake Sternquist Place on a baking sheet, seam side down, and prepare remaining burritos. Jake Sternquist Serve: Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions (below). How to Freeze Burritos Rolled burritos will last for about 3 days in the refrigerator when wrapped tightly in plastic, but freezing can increase their lifespan by 3 months. To freeze burritos, let them cool completely, then wrap each one individually in plastic wrap. Arrange them in a single layer in freezer-safe re-sealable bags and freeze. Reheating Instructions There’s no need to defrost the burritos before reheating. The best way to reheat burritos: Our favorite way to reheat frozen burritos is by using the microwave and oven together. To do so, remove and discard the plastic wrap and place the burrito on a microwave-safe plate; microwave on high power for 3 minutes. Transfer to a baking sheet and bake at 450 degrees Fahrenheit for about 10 minutes, until crispy and warmed through. Microwave: If only using the microwave, remove the plastic wrap and place on a microwave-safe plate. Cover the burrito with a microwave-safe bowl and defrost on high power for 3 to 4 minutes. Uncover and microwave for another 3 to 4 minutes, until warmed all the way through. Oven: If only using the oven, remove the plastic wrap and rewrap the burrito in a piece of aluminum foil. Place on a baking sheet and bake at 450 degrees for 40 minutes, until warm. Remove the foil and bake for another 5 to 10 minutes, until crisp on the outside. Try These Other Recipes With Beans: Vegetable and Black-Bean Fried Rice Cheesy Butter-Bean Shakshuka Bean-and-Fish Tacos Cheese-Stuffed Tostadas Mushroom and Black Bean Tortilla Casserole Freezer Burritos Originally appeared: Everyday Food, November 2005 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.