Today’s Top Lunch Recipe…Chipotle Veggie Burritos

By Stay Healthy Staff

Burritos can be a healthy, vegetarian dish when you load them up with wholesome ingredients like rice, beans, and corn.

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 serving


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1 bunch of 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 of black bean soup (preferably spicy)

1 10-ounce package of 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)Add to Shopping List

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  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. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool for 5 minutes.
  2. 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. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
  3. Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
  4. Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture, and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

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