Vegetarian Rice & Beans Burrito with Queso Sauce Recipe
Dish: Vegetarian Rice & Beans Burrito with Queso Sauce
For the last day of this week's marathon under 'Tortilla based dishes' theme, I made rice & beans filled burritos. We love Mexican food and I make it at least once a week. I always keep tortillas in stock for quick wraps, burritos or tacos.
Taco Bell happens to be our favorite fast food restaurant and before you start judging me let me tell you that is the only place where we get a decent choice of vegetarian options. Also they keep adding new items on to their menu unlike other fast food chains where we usually exhaust the dishes to try the first time we visit. Other Mexican fast food places we visit are Qdoba & Chipotle. So moral of the story is we love Mexican food and eat it quite frequently at home and outside.
But I never order burritos when I go out. I feel they get very messy while eating, so usually order burrito bowls instead. Making and eating them at home is much more convenient for me.
Burritos are made with tortillas that are wrapped or folded into a cylindrical shape to completely enclose the filling. Fillings can be anything from flavored or plain rice, refried beans or beans, lettuce, salsa, meat, guacamole, cheese and sour cream.
My burrito recipe has spinach & corn rice, spicy pinto beans and a creamy queso sauce. It has quite a few components, but once you have everything ready, making burritos is a breeze. If you are short on time, then just make plain rice rice and beans, serve with store bought salsa and guacamole. Queso sauce adds cheesy, creamy goodness to the burritos. Do give this recipe a try, I'm sure you'll like it.
Ingredients: Makes 4 burritos
For the Burritos:
- Flour Tortillas - 4 (I use wholegrain tortillas)
- Avocado - 1, chopped (or guacamole)
- Salsa - ¼cup (either homemade or store bought would work)
- Sour cream - for serving
- For Rice Layer:
- Long grain rice - 1cup
- Onion -1 small, chopped
- Garlic - 2 cloves, finely minced
- Jalapeno - 1, finely chopped
- Spinach - ½cup frozen or 2~3 cups fresh spinach, chopped