Summertime is perfect for easy meals that can be enjoyed on the patio. Mind you, these zesty and creamy pinto bean burritos would be delicious any time of year but wrapping up vibrant Mexican-spiced goodness in a handheld burritos seems especially suited to warm summer days. Apart from a bit of chopping and cooking the beans, this fresh-tasting burrito filling with avocado, corn and cilantro all comes together in very little time. Vegans may leave out the cheese and sour cream, of course, and the results would still be most pleasing to serve up. Spicy and cooling, and packed full of flavor, this one comes highly recommended from my kitchen.
So, what did I make to please my husband and best friend so much?
|Pinto Bean and Avocado Burritos|
|Recipe by Lisa Turner|
Published on July 26, 2013
Vibrant, zesty and creamy fresh-tasting pinto bean burritos with avocado, cilantro, corn and spices — refreshing on a warm summer day
More pinto bean dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Corn and Pinto Bean Dip
Roasted Corn and Jalapeño Cheese Soup
Refried Beans with Sun-Dried Tomatoes
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
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