American · Lunch
Mission Veggie Burrito
San Francisco Mission-style burrito stuffed with rice, pinto beans, cheese, guacamole, and salsa wrapped tight in a warm flour tortilla.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
542Calories
18gProtein
22gFat
62gCarbs
2gSugar
8gFiber
680mgSodium
28mgChol
Goes well with
Dry RoséDry Rosé — A crisp, dry white with brigh...
local
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international
Instructions
1
Prep
Chop the onion and garlic. Mash the avocado with lime, salt, and cilantro into a quick guacamole.
2
Simmer
Soften the onion and garlic in oil over medium heat 3 minutes. Add the beans and cumin and simmer 8–10 minutes, mashing lightly.
3
Build
Warm the tortillas, then layer rice, beans, cheese, guacamole, and salsa in a tight line down the centre of each.
4
Finish
Fold in the ends and roll each burrito firmly, then toast seam-down in a dry pan over medium heat 2–3 minutes until sealed.
5
Plate
Halve each burrito on the diagonal and serve with extra salsa on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 1 can) canned pinto beans
- 160g (5.6 oz) cooked white rice
- 2 large flour tortillas
- 120g (4.2 oz) cheddar
- 1 avocado
- 120g (4.2 oz) tomato salsa
- 0.5 small onion
- 2 garlic cloves
- 2 tsp ground cumin
- 1 lime
- 16g (small handful) cilantro