“Better than Chipotle” Bean Burritos

Oil-free refried pinto beans, cilantro lime brown rice, pico de gallo, cabbage, and avocado fill these giant burritos with flavor, texture, and plant-protein. Perfect for meal prep, packed lunch, and leftovers throughout the week. Totally vegan, oil-free, plant-based, and gluten free if you use a gluten-free tortilla.

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Better than Chipotle Bean Burritos

Yield: 6

Author: Courtney Crary- Not Like Mama

Prep time: 90 MCook time: 15 MTotal time: 105 M

Oil-free refried pinto beans, cilantro lime brown rice, pico de gallo, cabbage, and avocado fill these giant burritos with flavor, texture, and plant-protein. Perfect for meal prep, packed lunch, and leftovers throughout the week. Totally vegan, oil-free, plant-based, and gluten free if you use a gluten-free tortilla.

Ingredients:

1 Batch Chipotle Instant Pot “Refried” Beans
1 Batch Cashew Chipotle Mayo
4 cups cooked brown rice
1 cup cherry tomatoes, quartered
½ cup red onion, finely diced
1 cup cilantro, chopped
2 ½ limes, juice and zest of
½ green cabbage, shredded
1 avocado
salt, to taste
4-8 large, “burrito” flour tortillas

Instructions:

In a mixing bowl, add the shredded cabbage and a pinch of salt. Massage the cabbage until the structure begins to break down, the pieces begin to soften and release moisture (this only takes 30-60 seconds of massaging). Cover and set in the fridge.
In another mixing bowl, add the cooked brown rice. Add the zest of both limes, the juice of 1 ½ of them, and ½ cup of the chopped cilantro. Stir to combine and add salt to taste. Cover and set aside.
In yet another mixing bowl, combine the tomatoes, diced onion, the remaining cilantro, and the juice of another ½ lime. Stir to combine and add salt to taste.
In a bowl, use a fork to mash the avocado with the final juice of ½ lime.
Heat a grill pan (or alternatively, a non-stick pan) over medium heat.
Place the tortillas on the pan one at a time, allowing each side to get hot but not to cook. This will make the tortillas pliable and easier to roll.
Remove the tortillas from heat. In the center of the tortilla, smear some of the avocado spread. Add the beans, rice, cabbage, salsa, and a dollop of cashew mayo on top (better to add too little than too much, as the burritos will not fold properly if they’re too full).
Fold the left and right sides of the burrito in toward the center, then pull the bottom section up and mold it around the mound of fillings. Roll up to close.
Place the burritos seam-side down on the hot pan. Allow to cook for about 1 minute to seal the seam shut.
Serve with hot sauce, a side of extra cilantro-lime rice, or another burrito! Enjoy!

Calories

322.02

Fat (grams)

9.02

Sat. Fat (grams)

1.58

Carbs (grams)

55.38

Fiber (grams)

8.06

Net carbs

47.32

Sugar (grams)

7.70

Protein (grams)

7.38

Sodium (milligrams)

335.93

Cholesterol (grams)

0.77

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

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About these burritos:

I am a big fan of Chipotle. When I first started reducing my meat consumption, Chipotle was an easy, cheap option for work lunches that tasted just as good without meat. Several vegan years later, I still love a chipotle burrito every now and then with the sofritas, guac, all the salsas, and romaine (if there’s no e coli outbreak).

Even though I love Chipotle, I wanted to use my refried bean recipe in a burrito because I LOVE that recipe. Call me crazy- I’m pretty proud of it. So I combined it with some cilantro lime rice, pico de gallo, mashed avo, massaged cabbage, and my other favorite chipotle recipe (cashew chipotle mayo). Voila *chef’s kiss*! Instant family favorite. The recipe makes enough to feed us burrito lunches for DAYS. We started eating my refried bean burritos whenever the hankering struck rather than running to Chipotle.

That is, until a few weeks ago when the fridge ran empty along with my energy levels. Dan grabbed my old, trusty, favorite Chipotle burrito. It was huge. It was messy. It was just like I remembered. And it wasn’t nearly as good as my new recipe.

Now my favorite burrito recipe is yours to try. It won’t be as quick or easy as Chipotle’s, but it will taste even better.

If we’re being perfectly frank, this recipe can take a very long time to make. There are lots of different elements. There will be lots of dishes. But, as I said, this will make a lot of food and you could double the batch if you want to make even more. Let me give you some pointers to make this cooking process as efficient as possible.

RECIPE NOTES:

SOAK THE BEANS OVERNIGHT. Sure, you can pressure cook them if you forget. But it’s just one extra step you don’t have to do! Just soak the damn beans and save yourself the hassle.
Use the stove top or a rice cooker to make your 4 cups of brown rice (start with 2 cups of uncooked) so you can use the instant pot to make the refried beans at the same time. I usually make the rice in the Instant Pot, then take it out, wash the pot, and make the refried beans. It’s so dumb. It takes horrendously long. Be smarter than me. Make them at the same time.
Plan ahead: prep the salsa and cabbage the day before. They’ll taste even better the next day! If that’s not possible, you can always make the salsa and cabbage while the rice and beans are cooking.

I hope this recipe brings enough joy to your heart and belly that you can overlook the giant pile of dishes left in your sink! Honestly, it’s totally worth it.

Did you make this recipe? Let me know! Tag me on Instagram @notlikemama. I love to see your versions of my recipes!

Happy Cooking,

✌️Courtney