This tasty burrito with beans, corn, rice, and avocado is a fun and creative recipe. The colorful ingredients are prepared individually, and everyone can assemble their own burrito on a whole wheat tortilla as they like. Kids enjoy it, and it’s great for gatherings too, as it adds a fun activity to the meal.
You can add or substitute ingredients. For example, instead of avocado, you can serve guacamole, or add tomato sauce to the bean mixture. My boys have even added yogurt—though don’t tell anyone 😉 If you prefer, you can make the burritos without rice and add more bean sauce or an extra leaf of lettuce instead.
Delicious Bean Burrito
This tasty burrito with beans, corn, rice, and avocado is a fun and creative recipe. The colorful ingredients are prepared individually, and everyone can assemble their own burrito on a whole wheat tortilla as they like. Kids enjoy it, and it's great for gatherings too, as it adds a fun activity to the meal.
Equipment
- Large skillet
Ingredients
- 1 kg cooked red beans or 500 g dried red beans
- 1 large onion
- 4 large tomatoes
- 1 red bell pepper
- 200 g frozen corn
- 1 tsp salt plus extra for cooking beans, or to taste
- 1 tsp soup seasoning
- 1 tbsp paprika powder
- 1 tbsp Tabasco sauce plus more for serving (or another hot sauce)
- A bit of fresh basil
- 16 whole wheat tortillas or more, depending on size
- 2½ cups whole grain rice
- 2 avocados
- 16 leaves of green lettuce approx. 1 head of lettuce
Instructions
- If using dried beans: Soak them overnight, rinse in the morning, and cook with a bit of salt and cumin until soft (about 60 minutes on the stove, or 20 minutes in a pressure cooker). Drain and set aside.
- If using canned/jarred beans: Drain and set aside.
- Rinse the rice and cook it in salted water (about 30 minutes). Let it cool slightly afterward.
- In a large skillet, sauté finely chopped onion in a bit of water until soft. Add drained beans, salt, soup seasoning, paprika powder, and Tabasco. Cook for 5–10 minutes.
- Dice the tomatoes, add them to the skillet along with frozen corn, and stir well. Remove from heat and add a bit of chopped fresh basil.
- Wash the lettuce and separate the leaves.
- Peel and slice the avocados into strips.
- For each tortilla, layer: one leaf of lettuce, some whole grain rice, the bean-tomato-corn sauce, one or two avocado strips, and optionally more Tabasco sauce on top.
- Roll up the tortilla by first folding the top and bottom, then the sides. Optionally, cut the burrito in half before serving.
Tips and Info
- Instead of avocado, you can use guacamole.
- For a juicier version, you can add some tomato sauce to the beans.
- You can skip the rice and use more lettuce and bean sauce instead.