Full Meal Burritos

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4 to 4 servings

This is not the type of burrito that you eat in the car on the way to hockey practice. This requires a fork and a plate.


  • 3 tbsp olive oil , or vegetable oil
  • 3 green onions , finely chopped
  • 4 garlic cloves , squished
  • 1 red or green sweet pepper , chopped
  • 1 284-g pkg fresh spinach , chopped
  • 2 540-mL cans black beans , (or red kidney beans), drained
  • salt
  • black pepper
  • 4 large flour tortillas , warmed
  • 2 cups white rice , cooked
  • 2 tomatoes , diced
  • 2 cups shredded Monterey jack
  • salsa
  • sour cream


  • Heat the oil in a large skillet over medium heat. Add the onions, garlic and sweet pepper and cook, stirring, until the onions begin to soften – 8 to 10 minutes. Add the spinach, and continue to cook until the spinach is wilted, then add the black beans. Cook, stirring occasionally, for about 5 minutes until everything is combined. Season to taste with salt and pepper.
  • Place a tortilla on a plate, add a spoonful of rice, a big scoop of the bean mixture and top it with chopped tomatoes and a sprinkle of shredded cheese. Fold over the bottom and top, then roll in the sides and place, seam side down, in a baking dish. Repeat with the rest of the tortillas and filling. Bake at 350°F (180°C) for 15 to 20 minutes – just until everything is heated through.
  • Serve with salsa and sour cream on the side.