Salsa Verde Smothered Burritos (Freezer Friendly)
Refried Beans
  • 2 cups dry pinto beans
  • 3 cups water
  • salt to taste
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1-2 tsp taco seasoning (optional)
  • 1 tsp olive oil
Cilantro Lime Rice
  • 1 cup basmati rice
  • 2 cups water
  • Salt to taste
  • ¼ cup finely chopped cilantro
  • Juice of 1 lime
Salsa Verde Sauce
  • ~10 tomatillos small-medium size, chopped
  • ½ cup red onion, chopped
  • 4 garlic cloves, chopped
  • 3 green chilies, chopped
  • Bunch of cilantro
  • 1.5 cups water
  • Salt to taste
  • 1-2 tsp oregano powder
  • 1 tsp cumin powder
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 8 oz mushrooms, chopped
  • 4 garlic cloves, chopped
  • Salt to taste
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1.5 tsp taco seasoning
  • 1 tbsp olive oil
  • Flour tortillas, burrito size
  • Cheddar cheese, shredded
Refried beans
  1. If you have the time, soak the beans in water overnight. Boil the beans in pressure cooker (my favorite way to boil) or in a pot with some salt. You might need to add more water if the beans are still not cooked thoroughly and it starts to get dry. Once fully cooked, you can keep the beans just like that or using a hand held blender, blend to get a smoother consistency. Add spices & oil and mix. Taste & adjust seasoning.
Cilantro Lime Rice
  1. Rinse the rice in a strainer under running water. Once water turns clear, transfer them to a pot and add water and salt. Bring to a boil and simmer until cooked through. Now add cilantro & lime juice and stir it around.
Salsa Verde Sauce
  1. Add all the sauce ingredients in a pot and bring it to a boil. Simmer for 10-15 mins until soft. Transfer to a high speed blender and blend until smooth. Transfer back to the pot and simmer until it reaches the desired consistency.
  1. while the sauce is simmering, cook the veggies. Add oil and one warm, add garlic. Stir it around for a bit and add veggies to it. Add all the spices and stir it around and cook it on medium-low until vegetables are soft. Taste & adjust seasoning to your taste.
  1. For burritos, lay a tortilla on the working surface and spread 1-2 tbsp beans in the center. Spread veggies & rice on top and you can either close it tightly from all the four sides like a burrito or just roll it tightly.
  2. If you are planning on freezing these, fold them tightly from all the sides like a burrito and place in an aluminium foil and wrap tightly.
  3. For serving, take little oil on the skillet and crisp up both the sides of the burritos. To it add warm salsa verde sauce, cheese and onions. Enjoy and serve alongside more rice & beans!
Recipe by Naive Cook Cooks at