Aggie's Kitchen

Easy Pinto Bean Burritos Recipe

Try this recipe for Pinto Bean Burritos for a quick and easy vegetarian lunch or dinner. Simple to make and even better for when you need something to grab for on-the-go!

Click here to Pin the recipe for these Pinto Bean Burritos!

Pinto Bean Burritos make for great vegetarian lunches or dinners. Simple to make and even better for when you need something to grab for on-the-go!

So remember how I was saying the other day how I’ve been in serious need of easy but tasty meals? Well I found one.

I felt like celebrating after making this Pinto Bean Burrito recipe at lunch the other day. Super simple, and you can make them ahead of time to keep in the fridge for lunch or dinner. And hey, can I mention that they are actually pretty good for you? I mean, really, what more can you ask for.

The best part of these is that they are totally portable too. So if its one of those days that you are running out the door and there’s no time for a real sit down lunch (you know we all have these), heat up one of these babies and enjoy it in the comfort of your car seat. Or if you and the fam are playing poolside in the evening and you don’t really feel like fussing over setting a table for a meal, these are your answer. I even think they’d warm up nicely on the grill to be honest…or even…a camp fire?

Yep…nice and easy like just like that.

How to make pinto bean burritos

First things first, make the filling. I used a can of rinsed pinto beans, a nice bunch of torn cilantro, half an onion chopped, a couple of splashes of red wine vinegar or a squeeze of lime, and a chopped up anaheim pepper (use whatever pepper you have on hand or like, jalapenos would be great in this). Mash your filling together in a bowl with a fork until everything is just combined.

 

Pinto Bean Burritos make for great vegetarian lunches or dinners. Simple to make and even better for when you need something to grab for on-the-go!

 

Add your filling to the center of a tortilla (I love the whole wheat ones from La Tortilla Factory). Top with a bit of your favorite salsa and some shredded cheddar cheese. Tuck in the sides of your tortilla, fold over one side, and roll up tight.

 

Pinto Bean Burritos make for great vegetarian lunches or dinners. Simple to make and even better for when you need something to grab for on-the-go!

 

Pinto Bean Burritos make for great vegetarian lunches or dinners. Simple to make and even better for when you need something to grab for on-the-go!

Cover up in foil and decide if you are going to eat now…or later. Easy peasy right?

Pinto Bean Burritos make for great vegetarian lunches or dinners. Simple to make and even better for when you need something to grab for on-the-go!

Now I know this isn’t a super original recipe or anything, but think of it more like an idea. Fill your burritos up with leftover shredded chicken, ground beef, black beans, rice…anything that suits your liking. With these hanging out in the fridge waiting on you, your mealtime will be a breeze. Oh happy day.

Pinto Bean Burritos make for great vegetarian lunches or dinners. Simple to make and even better for when you need something to grab for on-the-go!

Print

Pinto Bean Burritos

  • Author: Aggie Goodman

Ingredients

  • 1 can pinto beans, rinsed and drained
  • 1/2 sweet onion, chopped
  • 2 peppers (anaheim, cubanelle, poblano or jalapeno) of your choice
  • squeeze of fresh lime juice or a couple splashes of red wine vinegar
  • salt and pepper to taste
  • handful of cilantro, torn
  • whole wheat tortillas
  • shredded cheddar
  • salsa (here’s my favorite homemade salsa)

Instructions

  1. In a medium bowl, combine beans, onion, pepper, lime or vinegar, salt, pepper and cilantro.
  2. Using a fork, gently mash all the ingredients until they just start to come together.
  3. Spoon your filling into the center of your tortilla, topping the filling with shredded cheese and a tablespoon or two of salsa.
  4. Tuck in the sides of your tortilla and tightly roll up your burrito.
  5. Wrap in aluminum foil and bake in 400 degree oven for 15 minutes.

More Mexican recipes my family loves:

Turkey and Black Bean Burritos

Oven Baked Black Bean and Cheese Quesadillas

Mexican Black Bean Pizza

Pinto Bean Burritos make for great vegetarian lunches or dinners. Simple to make and even better for when you need something to grab for on-the-go!

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35 comments on “Easy Pinto Bean Burritos Recipe”

  1. What a simple easy and nutritious meal! I love it!

  2. Looks great! I love recipes like this!

  3. Great recipe! I am looking forward to adding this to my menu for the next week!
    ๐Ÿ™‚

  4. I love wrapping burritos in foil. That looks so yummy!

  5. Aggie I love your blog and your recipes. Keep up th e good work. I can’t believe it has been it 3 years since you started. I will definately try this recipe.

  6. As you know I LOVE anything Mexican~Food~Related…. these sound so amazing and I can’t wait to make them for dinner…. I may even add some shredded {Rotisserie} Chicken. Great Recipe!!!!

  7. Sipper on the go is perfect these days Aggie!

  8. mmm- Mexican food, so good! This looks awesome! And I love that you can make it ahead (I’m all about getting as much done prior to dinner as possible). Good stuff Aggie!

  9. This looks nummy! But I have to confess I leave my beans whole. I know, I’m a picky dork ๐Ÿ™‚

  10. I could eat meatless every day if it were like this – YUM!

  11. This is perfect for Meatless Monday, Aggie. I love that you can make the filling ahead of time.

  12. Such a great idea for a quick meal! Plus, I loooove pinto beans and am always looking for more ways to use them.

  13. This looks great – love the pinto beans and the suggestions for peppers!

  14. Yum, I make something similar. Going to try your version!

  15. These look perfect for a camping trip make-ahead meal. Thanks for the idea! Your gardens look awesome by the way, but oh, you poor girl with the run away zucchini! haha! And… the caterpillar is a chewing insect and needs to be relocated to the neighbor’s tomato plants and the beetle is also a chewer … get your kids to collect them in cans for you … we used to pay our kids a penny a potato bug. The best natural pest repellent there is!

  16. I am with you girl, the more healthy meals I can have on on hand the better. Burritos are the perfect well balanced meal.

  17. this looks so delicious, you are right a great simple meal for where ever!

  18. Easy bean burritos are one of my favorites. NOM NOM NOM

    Love your pics, ma’am xo

  19. A great recipe for Mexican good is wonderful, the flavors sound fantastic
    Mary

  20. I’m a big burrito fan. These look delicious, and I love that they’re meatless.

  21. I could eat beans at every meal. They are so nutritious! Your burrito looks yummy!

  22. hmm looks awesome and portable! beans + cheese is such a tasty combo!

  23. So easy to make! I love bean burritos. I never would have thought to add red wine vinegar. Curtis loves red wine vinegar, I’ll definitely tell him about this recipe. ๐Ÿ™‚

  24. Sometimes all you need is something super simple and super delicious. This burrito certainly looks like it fits the bill.

  25. Ok this looks simple, amazing and absolutely delicious!!! Wow!!! Cannot wait to try this! So I made gnocchi for the first time…would love to know what you think!

    http://www.MrsCapretta.com
    Recipes Fashion Marriage

  26. Margaritas would be a good way to celebrate with these burritos! ๐Ÿ™‚

  27. Hi Aggie, happy Sunday! Great minds think alike- I’ve been eating pinto bean tacos/burritos like crazy lately. Just posted about my pintos today! Love the idea of making them ahead of time. And in my opinion food does not need to be gourmet. People appreciate the simple recipes/ideas the most.

  28. MAMA, yes yes.

    I’m such a burrito person, so this is immediately added to my menu plan.

    I’m already weak thinking about it.

  29. Pingback: Menu Plan: Week of 8/22 | Bits Of Bre

  30. A-mazing! I used a can of re-fried beans to save myself the mashing and added rice to the mix. I threw a few in the freezer too for a later meal. Thanks for such a tasty and easy dinner!

    • Thank you!! I could totally see using refried beans for this…and rice! It’s the healthified version of a taco bell bean burrito isn’t it? ๐Ÿ˜‰ So glad you enjoyed this, thanks for the feedback!

  31. I’m confused- why is there vinegar in step one and no lime juice and in the ingredients there is lime juice but no vinegar?

    • Hi Daniela, I’m sorry about that! I have made these with both the vinegar and the lime juice and didn’t write it out correctly, I updated the recipe. The little bit of acid from the vinegar or lime adds a nice flavor to the filling, either will work. Let me know if you try them!

      • These are awesome! I added some rice and left out the peppers because I don’t like spicy. If I freeze these should I bake them first, let them cool, and then freeze them or freeze them without baking first?