This recipe for a crispy vegetarian bean and cheese burrito is ooey-gooey and decadent – the perfect marriage between a traditional burrito and a quesadilla.
These burritos are filled with seasoned black beans and a whole lot of pepper jack cheese. Instead of serving the burritos merely warmed, they're grilled in a skillet, making the exterior nice and crispy. Serve them with guacamole and salsa on the side to really impress your friends and family.
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Cooktop Cove
Crispy Vegetarian Bean and Cheese Burritos
4
10 minutes
25 minutes
35 minutes
1 tablespoon olive oil
1 small onion, diced
Salt and pepper, to taste
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon dried cumin
1/2 teaspoon dried coriander
1 16-ounce can black beans, drained
1 cup water
4 large flour tortillas
1 cup cooked brown rice
1 1/2 cup pepper jack cheese
Cooking spray
Heat the olive oil over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion is soft and slightly browned, about 10 to 15 minutes.
Add the garlic and spices, stir for 1 minute, and add the beans and half a can of water. Cook, stirring occasionally, until the beans are heated through and the excess liquid has cooked off. (It's important not to have too much moisture in the beans or the burritos will become soggy.) Set aside.
Place a tortilla on the work surface and add one-quarter of the rice in a straight line down the center, leaving about an inch of space at the top and bottom to fold. Add one-quarter of the bean mixture and one-quarter of the cheese. Make the burritos by folding up the bottom, rolling well and folding down the top to seal.
Preheat a nonstick skillet over medium heat, and coat the burritos with cooking spray on all sides. Place them seam-side down in the pan (work in batches, if necessary) and cook for 1 minute or until browned.
Turn and cook the burritos on the other side for an additional minute. Serve hot.
Note: The burritos can be cooked in a panini press.
