Bean Burritos: The Perfect Combination of Savory, Spicy, and Satisfying
If you follow along on my Real Food Matters Facebook group, you’ve seen me cooking up a pot of pinto beans for bean burritos more times than you can probably count.
It’s not a secret… I ❤️ burritos and I make them all the time. Given my love for burritos, it seemed high time I put all the burrito things in one place.
What Beans Are Best for Burritos?
Pinto beans are the star of the show in my burritos - they are the protein. Like I say in my videos, there is always a case of Annie’s Refried Beans out in the shop for emergency burritos as I firmly believe in having an easy meal to hand at all times and canned beans make that happen. But…. a homemade pot of beans is remarkably economical.
Karen’s Magic Coleslaw
This, I feel, is one of my great contributions to the food world. My friends call it Karen’s Magic Coleslaw. For the bean burrito, this slaw brings all the perfect flavor and texture balance… AND… it’s a nutritional home run. Raw cabbage is a really nutritious vegetable with all the benefits of being a cruciferous vegetable plus plenty of vitamin C. I recommend combining green and purple cabbage, providing those fab purple polyphenols that are so great for your microbiome. Here’s a VIDEO of how I make my Magic Coleslaw.
Make it. You won’t be sorry.
Guacamole or Avocado in Your Burrito?
Now, you could just slice up a ripe avocado and call it good. I certainly do this often. But if you want to go all out, make some guacamole. Avocados are packed with healthy fats, carotenoids, B vitamins, magnesium and… always a surprise to me… fiber. There are plenty of different ways to make it. I’ve played around with many and landed on my own recipe. Three things I feel strongly about with guacamole:
One, no onions.
Two, let your garlic and jalapenos pickle in the lime juice for at least a few minutes before adding your avocado to cut the heat a bit.
Three, only use fresh lime juice, not bottled. The taste is orders of magnitude better.
Pro tip: While doing this, slice up an extra jalapeno and a few radishes and sprinkle some lime juice or rice vinegar and a pinch of salt on them. Let them do a quick pickle while you prepare the rest of your toppings and put them on the table for a last-minute crunchy topping.
What is The Best Cheese for Burritos?
Within my own family, much disagreement exists on what kind of cheese is best in burritos. I like Cotija or Sheep’s Milk Feta. My family likes cheddar. A combination of Monterey Jack and cheddar is a preferred cheese of some of my friends. Just make sure whatever cheese you choose melts nicely.
Salsa - Homemade or Store Bought?
It’s really choosing your own adventure on this one. If you have the time and inclination during the summer, make your own out of fresh ingredients. For me, I’ve already made so much from scratch that I reach for a decent salsa from the store. My personal favorite is made near my home and it’s a Cilantro Lime Serrano Sauce by Silagy. I could live on this stuff.
Add Pickled Toppings To Your Burrito
I love pickled vegetables as toppings for many dishes. When it comes to burritos, I often do a quick pickle of radishes or jalapenos by slicing them thinly at the start of the meal prep and letting them soak in either lime juice, white vinegar or rice vinegar for 10-60 minutes. The leftovers can go into a jar for the next day.
Bean burritos are a fantastic and versatile meal option that can satisfy anyone's cravings. By following my burrito formula and recipes, you can take your bean burrito game to the next level. Use the leftovers to make easy rice bowls on another day. Jump over to my Build-a-Bowl article for more ideas!
So what are you waiting for? Grab your ingredients, wrap up some beans, and dig in!
