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