Chipotle Veggie Burritos Recipe

Name: Chipotle Veggie Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch cilantro, chopped; 1 clove garlic; 1/2 teaspoon chipotle chile powder, plus more to taste; Kosher salt; 1 cup white rice; 1 15 -ounce can black bean soup (preferably spicy); 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry; 2 cups frozen corn (preferably fire-roasted), thawed; 1 large tomato, diced; Juice of 1 lime; 4 burrito-size flour tortillas; 2 cups shredded pepper jack cheese (about 8 ounces)

Servings: persons

1 bunch cilantro, chopped
1 clove garlic
1/2 teaspoon chipotle chile powder, plus more to taste
Kosher salt
1 cup white rice
1 15 -ounce can black bean soup (preferably spicy)
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
2 cups frozen corn (preferably fire-roasted), thawed
1 large tomato, diced
Juice of 1 lime
4 burrito-size flour tortillas
2 cups shredded pepper jack cheese (about 8 ounces)

1
Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth.
2
Transfer to a medium saucepan along with the rice and bring to a boil.
3
Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes.
4
Uncover, stir and let cool 5 minutes.
5
Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes.
6
Stir in the spinach and return to a simmer.
7
Remove from the heat and cover to keep warm.
8
Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
9
Warm the tortillas in a dry skillet or in the microwave.
10
Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa.
11
Fold up the bottoms of the tortillas, then fold in the sides and roll up.
12
Serve with the remaining corn salsa.
13
Photograph by Justin Walker

878

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch cilantro, chopped, 1 clove garlic, 1/2 teaspoon chipotle chile powder, plus more to taste, Kosher salt, and more.

Yes, Chipotle Veggie Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle Veggie Burritos

How did you like this recipe?

Frequently Asked Questions