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Vegetarian Bean Burritos

Vegetarian Bean Burritos are made with creamy pinto beans and fresh greens.
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Prep Time 20 minutes
Course Main Course
Cuisine Mexican-Inspired

Ingredients
  

Beans

  • 2 15-ounce cans pinto beans, drained and rinsed (about 3 cups)
  • 1/2 cup vegetable broth more as needed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt more to taste
  • 1 cup frozen sweet corn

Add-ins / Toppings

  • 4 large 12-inch flour tortillas
  • 2 cups spinach roughly chopped
  • 1/2 cup green onions sliced
  • 1/2 cup chopped cilantro
  • 1/2 cup roasted salted pumpkin seeds
  • 1/2 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 (or 1/2 teaspoon garlic powder)
  • 2 tablespoons fresh lemon juice
  • 1 chipotle chili pepper from canned chipotles in adobo sauce
  • 1 tablespoon adobo sauce

Instructions
 

Step 1 – Prepare the Beans

  • In a high-powered blender or food processor, combine pinto beans, vegetable broth, garlic powder, onion powder, smoked paprika, and salt. Blend until mostly smooth.
  • If needed, pulse instead of fully blending, or mash by hand for a slightly chunkier texture.
  • Transfer the bean mixture to a medium pot over medium heat. Stir in frozen corn and cook until warmed through, stirring occasionally.

Step 2 – Make the Chipotle Sauce

  • In a blender, combine Greek yogurt (or vegan mayo), garlic, lemon juice, chipotle chili pepper, and adobo sauce. Blend until smooth and creamy.
  • Alternatively, mix thoroughly in a bowl by hand.

Step 3 – Make the Cilantro Salad

  • In a bowl, stir together chopped spinach, cilantro, and green onions.

Step 4 – Assemble the Burritos

  • Lay one tortilla flat. Add a small handful of cilantro salad to the center.
  • Top with about 1/2 cup of warm bean mixture.
  • Divide remaining toppings evenly between tortillas: pumpkin seeds, cheese (if using), pickled onions, and optional salsa or hot sauce.
  • Drizzle with 1–2 tablespoons chipotle sauce.
  • Fold in the sides and roll tightly into a burrito.

Step 5 – Freezer Option

  • Wrap assembled burritos tightly in foil or place in freezer-safe bags. Freeze up to 3 months.
  • To reheat, remove foil and microwave on a plate for 2–3 minutes, flipping halfway through.
  • These Vegetarian Bean Burritos are delicious fresh or reheated.

Notes

  • Vegan option: Use vegan mayo and skip cheese.