Veggie Burrito Recipe

Cook the rice

Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice and 3 cups water or vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Sauté vegetables

While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add the diced carrots and cook 3 minutes. Stir in red and green bell peppers and cook 2–3 minutes more until peppers begin to soften. Add the minced garlic and cook 30 seconds until fragrant.

Season and combine

Stir in the cooked rice, thawed peas, corn, and drained pinto beans to the skillet. Sprinkle cumin, smoked paprika, chili powder, salt, and black pepper over the mixture. Gently fold everything together and cook 3–4 minutes until heated through and spices bloom. Taste and adjust seasoning as needed.

Finish with cilantro & lime

Remove skillet from heat. Stir in chopped cilantro and 1 tablespoon fresh lime juice. If using, fold in shredded cheese now so it melts into the hot rice, or reserve cheese as a topping.

Char or roast the tomatoes: place tomatoes (or use canned) on a hot skillet or under a broiler and cook until blistered and slightly blackened on the skin, about 6–8 minutes, turning as needed. Let cool slightly.

Blend salsa: In a blender or food processor combine the charred tomatoes, quartered onion (about 1/4 cup), jalapeño (seeded if desired), 1 garlic clove, 2 tablespoons cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse to desired consistency (smooth or chunky). Taste and adjust salt or lime. Chill or serve at room temperature.

Warm tortillas: wrap tortillas in a slightly damp paper towel and microwave 30–45 seconds, or heat individually in a dry skillet 20–30 seconds per side until pliable.

Assemble burritos: Lay a warm tortilla flat. In the center place about 3/4 to 1 cup of the veggie rice and beans mixture. Add sliced or mashed avocado (about 1/4 to 1/2 avocado per burrito), a small handful of shredded lettuce if using, and a spoonful of salsa roja. Add extra cilantro or cheese if desired. Fold the sides in, then roll from the bottom to form a tight burrito.

Optional crisping: For a lightly crisp exterior, heat 1 teaspoon oil in a skillet over medium heat and place assembled burrito seam-side down for 1–2 minutes, then turn and crisp the other side 1 minute.

Serve: Cut burritos in half if desired. Serve with tortilla chips and extra salsa roja, lime wedges on the side.