These fast-food inspired vegetarian bean burritos are fresh and flavorful. Prepare for lunch in under 30 minutes or freeze for a grab-and-go meal.
After driving across the country twice, and countless many other long roadtrips in the car, I’ve had my share of fast food vegetarian burritos (I’m looking at you, Taco Bell). Although they can be a good option in a pinch, there’s nothing like a homemade meal!
These pinto bean burritos are a healthy homemade alternative to the classic version. And they’re made in under 30 minutes!
To make these vegetarian bean burritos we’ll use classic ingredients like “refried” pinto beans, sweet corn, crispy romaine, and shredded cheddar cheese. You can easily make these into vegan burritos by swapping out the cheddar with vegan cheese.
The pinto beans can be replaced with black beans (like these instant pot refried black beans!), kidney beans, or even chickpeas.
Protein: Pinto beans are high in fiber and plant-based protein. Control the sodium content by cooking pinto beans from dry, or choose canned pinto beans labeled “low sodium”.
Carbohydrates: Carbs give your body the energy it needs to get you through the day. Try a wheat tortilla for complex carbohydrates and extra fiber, or stick with a traditional white flour tortilla.
Veggies: Romaine lettuce, sweet corn and green onion are the main veggies in this recipe. Try adding sliced radishes, fresh bell pepper, or sauteed zucchini for an extra serving of veggies.
Healthy fats: Pumpkin seeds are a good source of Zinc and hearty healthy fats. For the chipotle sauce, use greek yogurt in place of sour cream for a lower calorie, higher protein dressing.
Let’s not forget the best part of a good burrito: the sauce!
This dressing is super easy to make and packed with flavor. It’s made with canned chipotles in adobo sauce, fresh garlic, lemon juice, and greek yogurt. So creamy and flavorful and it really ties the burrito together.
If you like this dressing you’ll want to check out my chipotle ranch salad dressing.
How do you freeze burritos?
These burritos are great to make ahead for last-minute grab-and-go meals. Assemble the burrito when the beans are at room temperature so that they don’t get soggy in the freezer.
Once assembled, wrap the burrito in foil for easy access. Freeze for up to 3 months. To reheat, remove the foil and reheat in the microwave on a plate for 2-3 minutes.
If you are looking for more easy weeknight dinners, you might like these black bean enchiladas or these tempeh burrito bowls. This instant pot brown rice and black beans and black bean quinoa casserole is another great option!
Easy Vegetarian Bean Burritos
Vegetarian Bean Burritos
- 2 cans (14 ounces) low sodium pinto beans, drained and rinsed ~3 cups
- 1/2 cup water or vegetable broth
- 1/2 teaspoon garlic powder
- 4 12" flour tortillas
- 2 cups romaine lettuce chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup sweet corn
- 1/2 cup green onions sliced
- 1/4 cup pumpkin seeds
- hot sauce or salsa optional
- 6 ounces plain Greek yogurt
- 3 cloves garlic minced
- 2 tablespoons lemon juice from one medium lemon
- 1 chipotle chili pepper from a small can of canned chipotles
- 1 tablespoon adobo sauce from canned chipotles
- In a blender or food processor, combine pinto beans, vegetable broth, and garlic powder. Blend until smooth. Add to a saucepan over medium heat. Heat until warmed through, stirring as needed.
- Add yogurt, garlic, lemon juice, chipotle chili pepper, and adobo sauce to clean blender. Blend until smooth.
- To make one burrito: Add 1/2 cup pureed beans to the center of a tortilla. Divide remaining toppings evenly between 4 tortillas. Drizzle with 1-2 tablespoons chipotle sauce. Roll up into a burrito.
- To freeze burritos: Roll assembled burrito tightly into foil. Freeze for up to 3 months. To reheat, remove foil and place burrito on a microwave safe plate. Microwave for 2-3 minutes, or until thawed through.