Vegetarian Bean Burritos
Ingredients
The filling
-
2
cans (15 ounce)
pinto beans, drained and rinsed
-
½
cup
vegetable broth
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
smoked paprika
-
¼
teaspoon
salt
-
1
cup
frozen sweet corn
The toppings
-
4
12-inch
flour tortillas
-
2
cups
spinach, roughly chopped
-
½
cup
green onions, sliced
-
½
cup
chopped cilantro
-
½
cup
roasted salted pumpkin seeds
-
½
cup
shredded cheddar cheese (optional)
-
pickled onions
optional
-
hot sauce or salsa
optional
Chipotle sauce
-
6
ounces
plain Greek yogurt or vegan mayo
-
3
cloves
garlic, minced
-
2
tablespoons
lemon juice
-
1
chipotle chili pepper
from canned chipotles in adobo sauce
-
1
tablespoon
adobo sauce
Instructions
- Blend the pinto beans, vegetable broth, garlic powder, onion powder, smoked paprika, and salt until mostly smooth.
- Heat the blended beans and frozen corn in a medium pot until warmed through.
- Prepare the chipotle sauce by blending yogurt, garlic, lemon juice, chipotle pepper, and adobo sauce until smooth.
- Mix the chopped spinach, cilantro, and green onions to make the cilantro salad.
- Assemble each burrito by adding cilantro salad, ½ cup of the bean mixture, and 1-2 tablespoons of chipotle sauce to a tortilla, then roll tightly.
- To freeze, wrap the burritos tightly in foil or place in a freezer-safe bag.
Nutrition Facts (estimated)
Servings
4 burritos
Calories
504
Total fat
16g
Total carbohydrates
70g
Total protein
19g
Sodium
1731mg
Cholesterol
16mg
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