Bean & Rice Burritos

When you need dinner on the table fast and you want it cheap, filling, and actually good for you, these bean and rice burritos deliver every single time.

Pinto beans get mashed right in the pot with brown rice, cumin, chili powder, and garlic until you’ve got a thick, spoonable filling that tastes like homemade refried beans but without any added oil.

Wrap it all up in a warm flour tortilla, pile on the lettuce, scallions, chopped tomato, and as much salsa as you can handle.

Twenty minutes, start to finish. That’s faster than the delivery guy.

Kitchen Tips

• Mash the beans right in the saucepan with a potato masher. Leave some chunks for texture rather than making it completely smooth.
• Warm the tortillas in a dry skillet for about 30 seconds per side. This makes them pliable and keeps them from cracking when you roll.
• Double the brown rice in the filling if you want a heartier burrito that really sticks with you.

Variations

• Add shredded cheese or a drizzle of sour cream if you’re not keeping it vegan.
• Swap pinto beans for black beans and add a squeeze of lime for a different spin.
• Make it a burrito bowl by skipping the tortilla and serving everything over a bed of extra rice.