Crispy Chipotle Bean Burritos Recipe

Name: Crispy Chipotle Bean Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; ½ cup thinly sliced green onion; 3 garlic cloves, minced; 1 (15 ounce) can pinto beans, rinsed and drained; 1 cup frozen whole kernel corn, thawed; 1 cup cooked brown rice; 1 cup chopped seeded tomatoes; 3 ounces Cotija cheese (3/4 cup) or 3 ounces queso fresco (3/4 cup) or 3 ounces reduced fat monterry cheddar cheese (3/4 cup); 1 -1 ½ teaspoon chipotle chile in adobo; 12 sheets frozen phyllo pastry sheets, thawed (14x9 in triangles); ⅓ cup light sour cream

Servings: persons

2 teaspoons canola oil
½ cup thinly sliced green onion
3 garlic cloves, minced
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1 cup cooked brown rice
1 cup chopped seeded tomatoes
3 ounces Cotija cheese (3/4 cup) or 3 ounces queso fresco (3/4 cup) or 3 ounces reduced fat monterry cheddar cheese (3/4 cup)
1 -1 ½ teaspoon chipotle chile in adobo
12 sheets frozen phyllo pastry sheets, thawed (14x9 in triangles)
⅓ cup light sour cream

1
Preheat oven to 400 degrees.
2
In a medium saucepan, heat oil over medium heat.
3
Add the green onions and garlic; cook about 3 minutes or just until tender, stirring occasionally.
4
Remove from heat .
5
Stir in beans, corn, rice 1/3 cup of the tomatoes, cheese, and chili peppers.
6
Set aside.
7
Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface.
8
(As you work, cover he remaining phyllo dough with plastic wrap to prevent it from drying out) Lightly coat the phyllo sheet with cooking spray.
9
Lay another sheet of phyllo dough on top he first sheet and lightly coat with cooking spray.
10
Repeat with the remaining phyllo sheets to make two more stacks.
11
Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).
12
To assemble burritos, spoon about 2/3 cup of the bean mixture along one side of each phyllo stack, leaving about 1 1/2inches of space on each end.
13
Fold short sides up and over filling; roll up phyllo around filling, starting athe long side.
14
Place burritos, seam sides down, on a large baking sheet.
15
Coat tops of burritos with cooking spray.
16
Bake 20 minutes or until tops are golden brown and filling is heated through.Serve with the remaining 1/2 cup chopped tomato and sour cream.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 teaspoons canola oil, ½ cup thinly sliced green onion, 3 garlic cloves, minced, 1 (15 ounce) can pinto beans, rinsed and drained, and more.

Yes, Crispy Chipotle Bean Burritos falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Chipotle Bean Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions