Amy's vegan Bean and Rice Burritos

Mrs. Plant’s Amy’s Copycat Vegan Bean and Rice Burritos

Mrs. Plant’s Amy’s Copycat Vegan Bean and Rice Burritos

My husband really loves Amy's vegan bean and rice burritos, but they're very fattening and not all that tasty. He has to slather them in Taco Bell sauce to make up for the lack of seasonings. This morning, I created a delicious filling that is oil-free and made from whole plant ingredients. And, it's sooooo tasty!!! These are great to make ahead of time and freeze for future use.
Course: Lunch, Main Course
Cuisine: Mexican
Keyword: Bean and Rice Burritos
Servings: 12 burritos
Author: Mrs. Plant

Equipment

  • Pressure Cooker

Ingredients

  • 8 oz of dry pinto beans soaked in water overnight (or for a minimum of 7-8 hours), then rinsed well
  • 1/2 yellow onion diced
  • 4 cloves of garlic minced
  • 3/4 cup of cooked brown rice freshly cooked is best
  • 2 1/2 T salt-free tomato paste
  • 1 T cumin
  • 1 T nutritional yeast flakes
  • 1 1/2 t garlic powder
  • 1 t salt
  • 5 shakes of Cholula sauce
  • 1/3 cup water more if needed
  • Ten to Twelve 6-7″-diameter whole wheat tortillas the lowest in fat you can find
  • 3-4 roasted jalapenos seeded and chopped finely (optional)

Instructions

  • Place soaked pinto beans, chopped onions and garlic into the Instant pot with water to 1" above the bean line. Cook for 30 minutes on high pressure, clicking cancel after cooking time is complete. AS SOON AS you can open the top without having to release the steam, drain off the beans into a colander. You don't want to lose the garlic or onions, so make sure the holes in the colander are not too big.
  • Place 3 cups of the beans/onions/garlic mixture into a large skillet with the rest of the ingredient. Stir gently over medium-low heat for a minute or two to combine. The mixture should be slightly moist and thick. It should not look dry. If it looks dry, add a tablespoon or two more water.
  • Look up "How to Fold a Burrito" on YouTube if you've never folded one before.
  • Place a tortilla on a wooden board, add about 3 T of the filling to the center of it. Fold in the sides. Then, fold the end closest to you all the way over to touch the other end, pull that top end back toward the filling to create that burrito roll shape. Fold in the sides.
  • If freezing for future use: Place burritos face down (on the seam) onto a parchment paper-lined airtight container. Continue to make burritos, placing each one on the parchment paper being careful that no burrito touches another. If you need to stack layers, place another piece of parchment paper on top of the burritos before putting the next next burritos on top. Finally, cover the burritos with one last piece of parchment paper, place the air-tight container top on, and freeze for future use (or eat them right away!).
  • To microwave from frozen: Place burrito on a microwave-safe plate. Cover with a microwave-safe cover. Cook for 1 minute. Flip the burrito and cook for another 30 seconds. Flip one more time and cook for 15 more seconds. The key is not to dry out the tortilla!

2 comments

  1. So excited to make this. Like your hubby, I, too enjoy the Amy’s burritos and am so happy for a healthier alternative. Thank you!

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