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Ultimate Veggie Burrito

Serves 8
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
513 calories per serving


> 1 cup instant rice
> 2 (15 oz) can black beans
> 1 (10 oz) can diced tomatoes and green chilies
> 1 tbsp vegetable oil
> 1 cup frozen corn
> 1 cup diced peppers
> 1 cup diced onion
> 1 tsp cumin
> 2 tsp garlic powder
> 2 tsp chili powder
> 2 cups shredded white cheddar cheese
> 8 large flour tortillas


Preheat oven to a large nonstick skillet over medium high heat. Add the vegetable oil, corn, diced peppers and onions, cumin, garlic and chili powder. Cook, stirring occasionally, for 3-4 minutes or until vegetables are tender.
Meanwhile cook rice in the microwave or stovetop according to package directions. Mix the cooked rice and vegetables in a large bowl.
Drain and rinse the black beans. Add half of the black beans to a food processor with the can of diced tomatoes. Pulse until finely chopped. Add mixture to the bowl of rice and vegetables with the remaining black beans. Fold in cheddar cheese.
Place 1 cup of rice and bean mixture into a tortilla. Tuck in the ends and roll up. Repeat with remaining tortillas and filling.
Toast burritos in a large nonstick skillet sprayed nonstick cooking spray over medium high heat for 1-2 minutes per side or until golden brown.

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