19 Delicious Pinto Bean Burrito Recipes Amazing

Pinto beans are the unsung heroes of the kitchen, transforming simple ingredients into mouthwatering meals with their creamy texture and rich flavor. Whether you’re craving a quick weeknight dinner or a hearty comfort dish, these 19 pinto bean burrito recipes are sure to delight. From classic combos to creative twists, there’s a burrito here for every taste. Let’s dive in and discover your next favorite meal!

Spicy Pinto Bean and Cheese Burrito

First, let’s dive into making a Spicy Pinto Bean and Cheese Burrito, a dish that’s as satisfying to make as it is to eat. Follow these steps carefully to ensure a delicious outcome every time.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
• For assembling:
  • 1 large flour tortilla
  • 2 tbsp sour cream
  • 1 tbsp chopped fresh cilantro

Instructions

1. Heat olive oil in a skillet over medium heat (350°F) for about 1 minute until shimmering.
2. Add the cooked pinto beans to the skillet, stirring occasionally for 3 minutes to warm through.
3. Sprinkle chili powder, cumin, and garlic powder over the beans, stirring to combine evenly. Cook for another 2 minutes.
4. Warm the flour tortilla in a dry skillet over low heat for 30 seconds on each side to make it pliable.
5. Spread the warmed beans evenly over the center of the tortilla, leaving a 2-inch border around the edges.
6. Sprinkle shredded cheddar cheese over the beans, allowing the heat to slightly melt the cheese.
7. Dollop sour cream over the cheese and sprinkle with chopped cilantro.
8. Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling tightly.

Vibrant in flavor and texture, this burrito offers a creamy, spicy, and cheesy bite that’s perfectly balanced. Serve it with a side of salsa or avocado slices for an extra layer of freshness.

Vegan Pinto Bean Burrito with Avocado

Whipping up a delicious and nutritious vegan pinto bean burrito with avocado is easier than you think, and it’s perfect for any meal of the day. Let’s walk through the process together, ensuring you end up with a burrito that’s bursting with flavor and texture.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/4 tsp salt
• For the assembly:
  • 1 large whole wheat tortilla
  • 1/2 avocado, sliced
  • 1/4 cup shredded lettuce
  • 2 tbsp salsa

Instructions

1. Heat the olive oil in a skillet over medium heat (350°F) until shimmering.
2. Add the diced onion and minced garlic to the skillet, sautéing for about 3 minutes until the onion becomes translucent.
3. Stir in the cooked pinto beans, cumin, and salt, cooking for another 5 minutes to allow the flavors to meld. Tip: Mash some of the beans slightly for a creamier texture.
4. Warm the whole wheat tortilla in a dry skillet over low heat for about 30 seconds on each side to make it pliable.
5. Spread the bean mixture evenly down the center of the tortilla, leaving space at the edges for folding.
6. Layer the sliced avocado, shredded lettuce, and salsa on top of the bean mixture. Tip: Add a squeeze of lime juice for an extra zing.
7. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to enclose the filling. Tip: If the tortilla cracks, it may need a few more seconds of warming.

Bursting with creamy avocado and hearty beans, this burrito offers a satisfying contrast of textures. Serve it with a side of extra salsa or a dollop of vegan sour cream for an even richer experience.

Pinto Bean and Rice Burrito with Salsa

When you’re craving something hearty yet straightforward, this Pinto Bean and Rice Burrito with Salsa is your go-to meal. It’s packed with flavors and textures that satisfy, and it’s surprisingly simple to make, even for beginners.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 1 cup cooked white rice
  • 1/2 cup diced onions
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
• For the salsa:
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
  • 1/2 tsp salt
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)

Instructions

1. Heat olive oil in a skillet over medium heat (350°F) and sauté diced onions until translucent, about 3 minutes.
2. Add cooked pinto beans, cumin, and salt to the skillet. Stir well and cook for another 2 minutes to blend the flavors.
3. In a bowl, mix diced tomatoes, chopped cilantro, lime juice, and salt to make the salsa. Set aside.
4. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side to make them pliable.
5. Divide the bean mixture, cooked rice, and shredded cheese evenly among the tortillas, placing the fillings in the center of each.
6. Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom to enclose the filling completely.
7. Return the burritos to the skillet, seam side down, and cook over medium heat for 2 minutes on each side, or until golden brown and crispy.
8. Serve the burritos hot, topped with the prepared salsa.

Delight in the creamy texture of the beans paired with the fluffy rice, all wrapped in a crispy tortilla. The fresh salsa adds a bright contrast, making each bite a perfect balance of flavors. For an extra kick, serve with a side of sour cream or avocado slices.

Breakfast Pinto Bean Burrito with Eggs

Just imagine starting your day with a hearty, flavorful breakfast that’s both nutritious and easy to make. This Breakfast Pinto Bean Burrito with Eggs is a perfect blend of protein-packed beans, fluffy eggs, and warm tortillas, designed to keep you satisfied until lunch.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 4 large eggs
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For assembling:
  • 4 large flour tortillas
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • 1/4 cup salsa
  • 1/4 cup sour cream

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onions and bell peppers to the skillet, sautéing until soft, about 3-4 minutes.
3. Stir in the cooked pinto beans, salt, and black pepper, cooking for another 2 minutes to warm through.
4. In a separate bowl, whisk the eggs until smooth, then pour into the skillet with the bean mixture.
5. Cook the eggs, stirring occasionally, until they are fully set, about 4-5 minutes.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Divide the egg and bean mixture evenly among the tortillas, topping each with shredded cheese, salsa, and sour cream.
8. Fold the sides of the tortillas inward, then roll tightly to form burritos.

Mouthwatering and satisfying, these burritos offer a delightful contrast between the creamy eggs and the hearty beans, all wrapped in a soft, warm tortilla. For an extra kick, serve with a side of hot sauce or avocado slices.

Pinto Bean and Chicken Burrito with Chipotle Sauce

Today we’re diving into a hearty and flavorful dish that’s perfect for any meal of the day. This Pinto Bean and Chicken Burrito with Chipotle Sauce combines tender chicken, creamy pinto beans, and a smoky chipotle sauce wrapped in a warm tortilla.

Ingredients

• For the filling:
  • 1 cup cooked chicken, shredded
  • 1 cup pinto beans, cooked
  • 1/2 cup onion, diced
  • 1 tbsp olive oil
• For the chipotle sauce:
  • 1/2 cup sour cream
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp lime juice
• For assembly:
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
2. Add shredded chicken and pinto beans to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
3. In a small bowl, mix sour cream, minced chipotle peppers, and lime juice to make the chipotle sauce.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Spread a quarter of the chipotle sauce onto each tortilla, leaving a 1-inch border around the edges.
6. Divide the chicken and bean mixture evenly among the tortillas, placing it in the center of each.
7. Sprinkle shredded cheese and chopped cilantro over the filling.
8. Fold the sides of the tortillas inward, then roll from the bottom up to enclose the filling.
9. Serve the burritos immediately, or wrap them in foil and keep warm in a 200°F oven until ready to serve.

Now, these burritos offer a delightful contrast of textures, from the soft tortilla to the creamy beans and tender chicken, all brought together by the smoky, tangy chipotle sauce. For an extra kick, drizzle additional sauce on top before serving.

Vegetarian Pinto Bean Burrito with Corn and Peppers

Now, let’s dive into creating a delicious Vegetarian Pinto Bean Burrito with Corn and Peppers, a dish that’s as nutritious as it is flavorful. Perfect for beginners, this recipe will guide you through each step to ensure a satisfying meal.

Ingredients

• For the filling:
  • 2 cups cooked pinto beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 bell pepper, diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
• For assembling:
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced bell pepper and corn kernels to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
3. Stir in the pinto beans, ground cumin, and salt. Cook for another 3 minutes, allowing the flavors to meld. Tip: For extra flavor, mash a quarter of the beans with the back of a spoon.
4. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side. Tip: Cover them with a towel to keep warm and pliable.
5. Divide the bean mixture evenly among the tortillas, placing it in the center of each.
6. Sprinkle shredded cheese over the bean mixture, then fold the sides of the tortilla inward and roll tightly to enclose the filling. Tip: If the tortillas crack, they might be too cold; warm them up a bit more.
7. Serve the burritos with a dollop of sour cream and a sprinkle of fresh cilantro on top.

Absolutely delightful, these burritos boast a creamy interior with a slight crunch from the vegetables, all wrapped in a soft, warm tortilla. For a twist, try serving them with a side of spicy salsa or avocado slices for added freshness.

Pinto Bean and Beef Burrito with Cilantro Lime Rice

Ready to dive into a flavorful journey that combines hearty beef, creamy pinto beans, and zesty cilantro lime rice all wrapped up in a warm tortilla? This Pinto Bean and Beef Burrito is a satisfying meal that’s perfect for any day of the week, and I’ll guide you through each step to ensure it turns out perfectly.

Ingredients

• For the beef filling:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For the pinto beans:
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1/2 cup water
• For the cilantro lime rice:
  • 1 cup white rice
  • 2 cups water
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1/2 tsp salt
• For assembly:
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
2. Stir in cumin, chili powder, and salt into the beef. Cook for another 2 minutes to let the spices bloom, then remove from heat and set aside.
3. In a small pot, combine pinto beans and water. Bring to a simmer over medium heat, then reduce to low and let cook for 5 minutes. Mash slightly with a fork for a creamier texture.
4. Rinse the rice under cold water until the water runs clear. In a medium pot, bring rice and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in chopped cilantro, lime juice, and salt.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. To assemble, spread a quarter of the rice, beef, and beans onto each tortilla. Top with cheese, sour cream, and fresh cilantro. Fold the sides in, then roll up tightly from the bottom.
7. For a crispy exterior, heat a clean skillet over medium heat and place the burrito seam-side down. Cook for 2-3 minutes until golden, then flip and cook the other side.

Your Pinto Bean and Beef Burrito with Cilantro Lime Rice is now ready to enjoy! The combination of savory beef, creamy beans, and fresh, zesty rice wrapped in a crispy tortilla offers a delightful contrast of textures and flavors. Serve it with a side of salsa or guacamole for an extra kick.

Pinto Bean and Sweet Potato Burrito

Very few dishes offer the comforting embrace of a well-made burrito, and our Pinto Bean and Sweet Potato Burrito is no exception. This recipe combines the earthy sweetness of sweet potatoes with the hearty texture of pinto beans, all wrapped in a warm tortilla for a meal that’s both nutritious and satisfying.

Ingredients

– For the filling: 2 cups peeled and diced sweet potatoes, 1 cup cooked pinto beans, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, salt to taste
– For assembly: 4 large flour tortillas, 1/2 cup shredded cheese (cheddar or Monterey Jack), 1/4 cup chopped fresh cilantro, 1/2 cup salsa

Instructions

1. Preheat your oven to 400°F (200°C) to roast the sweet potatoes.
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt on a baking sheet.
3. Roast in the preheated oven for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
4. Warm the pinto beans in a small saucepan over medium heat for 5 minutes, adding a splash of water if they seem dry.
5. Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
6. Divide the roasted sweet potatoes, warmed pinto beans, shredded cheese, and cilantro evenly among the tortillas.
7. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to enclose the filling completely.
8. Serve the burritos with salsa on the side for dipping or drizzling.
Zesty and vibrant, these burritos boast a delightful contrast between the creamy beans and the caramelized sweet potatoes. For an extra kick, try adding a dollop of sour cream or a sprinkle of diced jalapeños before serving.

Pinto Bean and Quinoa Burrito with Spinach

Delving into the world of healthy, flavorful meals doesn’t have to be daunting. Today, we’re crafting a Pinto Bean and Quinoa Burrito with Spinach, a dish that’s as nutritious as it is delicious, perfect for beginners and seasoned cooks alike.

Ingredients

• For the filling:
  • 1 cup cooked quinoa
  • 1 cup cooked pinto beans
  • 2 cups fresh spinach, chopped
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt to taste
• For assembling:
  • 4 large whole wheat tortillas
  • 1/2 cup shredded cheese (optional)
  • 1/4 cup salsa

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add the cooked quinoa, pinto beans, spinach, cumin, garlic powder, and salt to the skillet. Stir well to combine.
3. Cook the mixture for 5-7 minutes, until the spinach is wilted and everything is heated through. Tip: If the mixture seems dry, add a tablespoon of water to moisten.
4. Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable. Tip: Covering them with a damp paper towel before microwaving for 20 seconds works too.
5. Divide the quinoa and bean mixture evenly among the tortillas, placing it in the center of each.
6. Sprinkle shredded cheese over the filling if using, then drizzle with salsa.
7. Fold the sides of the tortilla inwards, then roll from the bottom up to enclose the filling. Tip: For a tighter roll, tuck the sides in as you go.

Zesty and satisfying, these burritos boast a delightful contrast between the creamy beans and fluffy quinoa, with the spinach adding a fresh bite. Serve them with a side of guacamole or a dollop of Greek yogurt for an extra layer of flavor.

Pinto Bean and Mushroom Burrito with Guacamole

Now, let’s dive into creating a hearty Pinto Bean and Mushroom Burrito with Guacamole, a dish that’s as nutritious as it is delicious. This recipe is perfect for those looking to enjoy a meatless meal that doesn’t skimp on flavor or satisfaction.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 1 cup sliced mushrooms
  • 1/2 cup diced onion
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
• For the guacamole:
  • 1 ripe avocado
  • 1 tbsp lime juice
  • 1/4 cup diced tomato
  • 1 tbsp chopped cilantro
  • 1/4 tsp salt
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup shredded cheese

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onion and sliced mushrooms to the skillet, sautéing until the onions are translucent and the mushrooms are browned, about 5 minutes.
3. Stir in the cooked pinto beans, ground cumin, and salt, cooking for an additional 3 minutes to blend the flavors. Tip: For a smoother texture, mash half of the beans before adding them to the skillet.
4. While the filling cooks, prepare the guacamole by mashing the avocado in a bowl and mixing in lime juice, diced tomato, chopped cilantro, and salt until well combined. Tip: Use a fork to mash the avocado for a chunkier guacamole.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. Divide the bean and mushroom mixture evenly among the tortillas, topping each with a generous spoonful of guacamole and a sprinkle of shredded cheese. Tip: For extra flavor, add a dash of hot sauce or a sprinkle of chili powder to the filling before rolling.
7. Fold the sides of the tortillas over the filling, then roll tightly to enclose the filling completely.

Great job! Your Pinto Bean and Mushroom Burrito with Guacamole is ready to enjoy. The creamy guacamole complements the earthy beans and mushrooms beautifully, while the melted cheese adds a comforting richness. Serve these burritos with a side of salsa or a crisp green salad for a complete meal.

Pinto Bean and Black Bean Burrito with Double Cheese

Let’s dive into creating a hearty Pinto Bean and Black Bean Burrito with Double Cheese, a dish that’s as nutritious as it is delicious. Perfect for a quick lunch or a satisfying dinner, this recipe will guide you through each step to ensure a flavorful outcome.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 1 cup cooked black beans
  • 1 tbsp olive oil
  • 1/2 cup diced onions
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt to taste
• For assembling:
  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced onions to the skillet, sautéing for 3-4 minutes until translucent. Tip: Stir occasionally to prevent burning.
3. Stir in pinto beans, black beans, ground cumin, chili powder, and salt. Cook for 5 minutes, mashing slightly with a fork for texture. Tip: Leave some beans whole for variety in texture.
4. Warm tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
5. Divide the bean mixture evenly among the tortillas, spreading it in the center.
6. Sprinkle cheddar and Monterey Jack cheeses over the bean mixture, then fold the tortillas into burritos. Tip: Fold the sides in first, then roll from the bottom up to keep the filling inside.
7. Return the burritos to the skillet, seam side down, and cook for 2-3 minutes on each side until the cheese melts and the tortillas are golden brown.
8. Serve hot with salsa and sour cream on the side.

Vibrant in flavor and texture, these burritos offer a creamy interior with a slightly crispy exterior. For an extra kick, drizzle with hot sauce or serve with a side of guacamole.

Pinto Bean and Turkey Burrito with Low-Fat Cheese

Here’s a simple yet flavorful recipe that’s perfect for a quick dinner or meal prep. Pinto Bean and Turkey Burrito with Low-Fat Cheese combines protein-packed ingredients with the creamy texture of low-fat cheese, all wrapped in a soft tortilla.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 1/2 lb ground turkey
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
• For assembling:
  • 4 large whole wheat tortillas
  • 1/2 cup low-fat shredded cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup salsa

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onions and bell peppers to the skillet, sautéing until soft, about 5 minutes.
3. Add ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in cooked pinto beans, cumin, chili powder, and salt, cooking for another 3 minutes to blend flavors.
5. Warm the tortillas in a dry skillet over low heat for about 30 seconds on each side to make them pliable.
6. Divide the turkey and bean mixture evenly among the tortillas, placing it in the center of each.
7. Sprinkle low-fat cheese and chopped cilantro over the filling, then drizzle with salsa.
8. Fold the sides of the tortillas inward, then roll from the bottom up to enclose the filling, forming a burrito.
9. Serve immediately, or wrap in foil to keep warm. For a crispy exterior, you can lightly grill the burritos for 2 minutes on each side.

Delightfully hearty and satisfying, these burritos offer a perfect balance of textures, from the creamy beans and melted cheese to the crisp vegetables. Try serving them with a side of guacamole or a dollop of Greek yogurt for an extra layer of flavor.

Pinto Bean and Chorizo Burrito with Pico de Gallo

For those mornings when you crave something hearty yet flavorful, this Pinto Bean and Chorizo Burrito with Pico de Gallo is your go-to. It’s a simple, satisfying dish that combines the smokiness of chorizo with the creaminess of pinto beans, all wrapped in a warm tortilla and topped with fresh pico de gallo.

Ingredients

• For the burrito filling:
  • 1 cup cooked pinto beans
  • 1/2 lb chorizo, casing removed
  • 1/2 cup shredded Monterey Jack cheese
  • 4 large flour tortillas
• For the pico de gallo:
  • 1 medium tomato, diced
  • 1/4 cup finely chopped white onion
  • 1 jalapeño, seeded and minced
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lime juice
  • Salt to taste

Instructions

1. Heat a large skillet over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and cooked through, about 5 minutes.
2. Add the cooked pinto beans to the skillet with the chorizo. Stir to combine and cook for another 2 minutes until the beans are heated through.
3. While the chorizo and beans cook, prepare the pico de gallo by combining the diced tomato, chopped onion, minced jalapeño, cilantro, lime juice, and salt in a small bowl. Mix well and set aside.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
5. Divide the chorizo and bean mixture evenly among the tortillas, placing it in the center of each. Sprinkle with Monterey Jack cheese.
6. Fold the sides of the tortillas over the filling, then roll up from the bottom to enclose the filling completely.
7. Serve the burritos immediately, topped with the prepared pico de gallo.

How the creamy beans and spicy chorizo meld together inside the soft tortilla, with the fresh pico de gallo adding a crisp, tangy contrast, makes every bite a delight. Try serving these burritos with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.

Pinto Bean and Shrimp Burrito with Mango Salsa

Always looking for a way to spice up your mealtime routine? This Pinto Bean and Shrimp Burrito with Mango Salsa combines the heartiness of beans with the freshness of shrimp and the sweet tang of mango, all wrapped up in a warm tortilla for a meal that’s as satisfying as it is flavorful.

Ingredients

• For the burrito:
  • 1 cup cooked pinto beans
  • 1/2 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt to taste
  • 4 large flour tortillas
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeno, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions

1. Heat olive oil in a skillet over medium heat (350°F) until shimmering.
2. Add shrimp to the skillet, seasoning with cumin, garlic powder, and salt. Cook for 2-3 minutes per side until shrimp are pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
3. Remove shrimp from skillet and set aside. In the same skillet, add pinto beans and cook for 2 minutes to warm through, mashing slightly for texture.
4. To assemble the burritos, divide the bean mixture and shrimp evenly among the tortillas, placing them in the center of each.
5. In a bowl, combine diced mango, red onion, jalapeno, cilantro, and lime juice to make the mango salsa. Tip: Let the salsa sit for 10 minutes before serving to allow the flavors to meld.
6. Spoon mango salsa over the shrimp and beans in each tortilla. Tip: For easier rolling, leave a 2-inch border around the edges of the tortilla.
7. Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely.
8. Serve immediately, or wrap in foil and keep warm in a 200°F oven until ready to serve.

Light and refreshing with a hint of spice, these burritos offer a delightful contrast of textures from the creamy beans to the juicy shrimp and crisp mango salsa. Try serving them with a side of extra salsa for dipping or a dollop of sour cream for added richness.

Pinto Bean and Tofu Burrito with Tahini Sauce

Are you ready to dive into a delicious and nutritious meal that’s both satisfying and easy to make? This Pinto Bean and Tofu Burrito with Tahini Sauce is a perfect blend of flavors and textures, wrapped up in a warm tortilla. Follow these steps to create a meal that’s sure to impress.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 1/2 block firm tofu, pressed and cubed
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For the tahini sauce:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 1/2 tsp garlic powder
  • Salt to taste
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes

Instructions

1. Heat olive oil in a skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes.
2. Add pinto beans, cumin, smoked paprika, and salt to the skillet. Stir well and cook for another 3 minutes until everything is heated through.
3. In a small bowl, whisk together tahini, lemon juice, water, garlic powder, and salt until smooth. Adjust consistency with more water if needed.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Divide the tofu and bean mixture evenly among the tortillas. Top with shredded lettuce and diced tomatoes.
6. Drizzle each burrito with tahini sauce before rolling them up tightly.

Delight in the creamy texture of the tahini sauce against the hearty filling of beans and tofu. For an extra crunch, serve these burritos with a side of tortilla chips or a fresh salad.

Pinto Bean and Pork Burrito with Green Chile Sauce

Preparing a hearty Pinto Bean and Pork Burrito with Green Chile Sauce is simpler than you might think, especially when you follow these step-by-step instructions designed for beginners.

Ingredients

• For the filling:
  • 1 lb pork shoulder, cubed
  • 1 cup dried pinto beans, soaked overnight
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the green chile sauce:
  • 2 cups green chiles, roasted and peeled
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For assembling:
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the pork shoulder cubes, salt, and black pepper. Cook until the pork is browned on all sides, about 5 minutes.
2. Add the soaked pinto beans to the pot with the pork. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours, or until the beans are tender.
3. While the beans and pork are cooking, prepare the green chile sauce. In a saucepan, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
4. Add the roasted green chiles and 1/2 tsp salt to the saucepan. Simmer for 10 minutes, then blend until smooth for a silky sauce.
5. Once the beans and pork are cooked, drain any excess liquid. Mash the beans slightly for a thicker consistency.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the burritos by placing a portion of the pork and bean mixture on each tortilla, topping with shredded cheese, and drizzling with green chile sauce. Fold the sides of the tortilla in and roll tightly to enclose the filling.

Enjoy the rich flavors and creamy texture of the pinto beans paired with the tender pork, all wrapped in a soft tortilla with a spicy green chile sauce. For an extra kick, serve with a side of sour cream or avocado slices.

Pinto Bean and Lentil Burrito with Yogurt Dressing

Very few dishes offer the comforting embrace and nutritional punch quite like a well-made burrito. Today, we’re diving into a hearty Pinto Bean and Lentil Burrito topped with a creamy Yogurt Dressing, perfect for a fulfilling meal any time of the day.

Ingredients

• For the filling:
  • 1 cup dried pinto beans, soaked overnight
  • 1/2 cup dried lentils
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For the yogurt dressing:
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • Salt to taste
• For assembly:
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes

Instructions

1. Drain the soaked pinto beans and rinse under cold water. Place in a pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 45 minutes or until tender.
2. In a separate pot, cook the lentils in boiling water for 20 minutes or until soft. Drain and set aside.
3. Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the cooked beans and lentils to the pan. Stir in cumin, smoked paprika, and salt. Cook for another 5 minutes, allowing the flavors to meld.
5. For the yogurt dressing, whisk together yogurt, lemon juice, garlic powder, and salt in a small bowl until smooth.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the burritos by dividing the bean and lentil mixture among the tortillas. Top with shredded lettuce, diced tomatoes, and a generous drizzle of yogurt dressing.
8. Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely.

This burrito boasts a delightful contrast of textures, from the creamy beans and lentils to the crisp lettuce and soft tortilla. The yogurt dressing adds a tangy brightness that elevates the earthy flavors. Try serving it with a side of pickled jalapeños for an extra kick.

Pinto Bean and Kale Burrito with Tahini Dressing

Mastering the art of a wholesome, flavorful burrito starts with understanding each component. Today, we’re diving into a nutritious and satisfying Pinto Bean and Kale Burrito with Tahini Dressing, perfect for any meal of the day.

Ingredients

• For the filling:
  • 1 cup cooked pinto beans
  • 2 cups kale, stems removed and leaves chopped
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 1/2 tsp garlic powder
• For assembly:
  • 4 large whole wheat tortillas
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add kale and sauté for 3 minutes until slightly wilted.
2. Add pinto beans, cumin, smoked paprika, and salt to the skillet. Cook for 5 minutes, stirring occasionally, until the beans are heated through and the kale is tender.
3. In a small bowl, whisk together tahini, lemon juice, water, and garlic powder until smooth. Adjust water for desired consistency.
4. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
5. Divide the bean and kale mixture evenly among the tortillas. Top with shredded carrots and chopped cilantro.
6. Drizzle each burrito with tahini dressing before rolling them tightly, folding in the sides as you go.

Absolutely, the combination of creamy tahini dressing with the earthy pinto beans and kale creates a burst of flavors in every bite. For an extra crunch, serve with a side of tortilla chips or a fresh salad.

Pinto Bean and Zucchini Burrito with Tomato Sauce

Zucchini and pinto beans come together in this hearty burrito, wrapped in a warm tortilla and smothered in a rich tomato sauce. Perfect for a nutritious meal that doesn’t skimp on flavor, this recipe is a great way to introduce more vegetables and legumes into your diet.

Ingredients

For the filling:

• 1 cup cooked pinto beans
• 1 medium zucchini, diced (about 1 cup)
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste

For the tomato sauce:

• 1 cup tomato sauce
• 1/2 tsp oregano
• 1/4 tsp black pepper

For assembly:

• 4 large flour tortillas
• 1/2 cup shredded cheese (optional)

Instructions

1. Heat olive oil in a skillet over medium heat (350°F).
2. Add diced zucchini to the skillet, sautéing for 5 minutes until slightly softened.
3. Stir in cooked pinto beans, cumin, garlic powder, and salt, cooking for another 3 minutes to blend flavors.
4. In a separate saucepan, combine tomato sauce, oregano, and black pepper, simmering over low heat for 5 minutes.
5. Warm tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
6. Divide the zucchini and bean mixture evenly among the tortillas, spooning it down the center.
7. Drizzle each with tomato sauce and sprinkle with cheese if using.
8. Fold the sides of the tortillas over the filling, then roll from the bottom up to enclose.
9. Serve immediately, or place seam-side down in a skillet over medium heat for 2 minutes to crisp the outside.

Mouthwatering and satisfying, these burritos offer a delightful contrast between the creamy beans and tender zucchini, all brought together by the tangy tomato sauce. Try serving them with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.

Conclusion

Great variety awaits in these 19 pinto bean burrito recipes, each promising to spice up your mealtime with minimal fuss. Whether you’re craving something classic or adventurous, there’s a burrito here to satisfy. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!