Roasted Veggie and Bean Burrito
This is a delicious plant-based and rice-filled wrap for middle and high school students.
This recipe stars U.S.-grown brown rice and comes to us from Chef Diane Grodek of USA Rice’s K-12 Chef Advisory Board.
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Servings12 wraps
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Serving Size1 wrap
Ingredients
- 12 ea. 10” whole grain wraps
- 8 oz. lettuce
- 4 oz. cheddar cheese (shredded)
- Cooking spray
- 2¼ lbs pinto beans
- 2 tbsp oil
- 6 oz. onion
- 2 oz. garlic
- 1 cup water
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp chipotle pepper
- 10. oz. corn (canned)
- 1 lbs red bell pepper
- 2 tbsp oil
- ¼ tsp salt
- 12½ oz. brown rice
- 1½ oz. cilantro
- ¼ cup lime juice
Directions
- Drain and rinse the pinto beans. In a pot add oil, then sauté the onion and garlic until
tender. Add the beans and the water. Add the salt, pepper, and chipotle pepper. Simmer on medium-low until all of the water is reduced.
- Cut the bell pepper into long strips and de-seed. Mix the corn and the bell peppers with
the oil and salt and put on a sheet pan. Roast at 410°F for 10-15 minutes or until
the vegetables have a slight char and are tender. (Toss the vegetables on the tray half
way through cooking time)
- Cook the rice in the steamer until it is tender. Add chopped cilantro and lime juice to the
cooked rice and mix well.
- Shred the lettuce.
- Lay out the wraps. Add #8 scoop of lettuce first, then add #8 scoop of beans on
top. Add a #10 scoop of the corn and peppers mix, top that with a #24 scoop of rice and a #40 scoop of cheese.
- Fold the tortilla burrito style. Spray a sheet pan with cooking spray. Place the burritos on the tray, fold side down. Cook at 350°F for 5 minutes to seal the seam. Flip and
cook for 5 more minutes on the other side.
- Serve cut in half, or wrapped in foil with optional guacamole and salsa as condiments.
