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Plant-Based

The Best Burritos

These versatile burritos can be eaten any time of day including breakfast, dinner or at snack time.

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None
Kris Osborne
Servings
10 burritos

Ingredients

  • 2 tsp grape seed oil, divided
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp each ground coriander, 
chile powder and ground cumin
  • 1/2 tsp ground cayenne pepper, 
optional
  • 2 cups cooked or BPA-free canned 
unsalted pinto beans, drained 
and rinsed
  • 1/2 tsp sea salt
  • 1 each green and red bell
 pepper, julienned
  • 1 jalapeño chile pepper, seeds 
removed and diced
  • 10 8-inch corn or whole-grain 
tortilla shells
  • 2 1/2 cups cooked quinoa or brown rice

Optional ingredients

  • 2 cups romaine or iceberg lettuce, 
torn into bite-size pieces
  • 1 cup whole grain of your choice
  • 1/2 avocado, diced
  • 1 beet, grated
  • 1 carrot, grated
  • 5 sprigs cilantro, leaves only
  • 1 green onion, finely sliced
  • 2 tsp hot sauce or salsa

Preparation

  1. In a medium sauté pan over medium-high, heat 1 tsp oil. Add onions, garlic, coriander, chile powder, cumin and cayenne (if using). Sauté for 4 to 5 minutes, until spices are fragrant and onions are soft.
  2. Add beans and sauté for another 3 minutes. Incorporate ¼ cup water and salt. Using a fork or masher, slightly mash beans. Remove from heat.
  3. In a small sauté pan over medium-high, heat remaining 1 tsp oil. Add green, red and jalapeño peppers and sauté until soft, about 4 minutes. Remove from heat.
  4. Prepare 10 medium sheets of foil. (NOTE: Use parchment paper instead of foil if you intend to heat the burritos in a microwave.) On a flat surface, place 1 tortilla shell on 1 sheet of foil and scoop 1/3 cup bean mixture into the center.
  5. Top with ¼ cup quinoa and a few pieces of the green, red and jalapeño peppers; roll and wrap. Place in a resealable bag. Repeat with remaining tortillas. Label each bag with contents and date; transfer to freezer.
  6. When ready to use, place wrapped burritos on a baking sheet and place into a 375°F oven. Bake for 25 to 30 minutes. If using a microwave, heat for 3 to 4 minutes on medium-high.
  7. When heated, plate on a bed of lettuce or whole grains and top with avocado, beet, carrot, cilantro, green onions and salsa.

Nutrition Information

  • Serving Size 2 burritos
  • Calories 553
  • Carbohydrate Content 91 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 20.5 g
  • Protein Content 23 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 498 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4.5 g