Crispy Bean Burritos

​If you are trying to eat a vegetarian or a vegan diet - you need to be familiar with this recipe.  My bean burritos were not vegetarian but you could certainly leave out the chicken or substitute your favorite tofu to make them vegetarian.  To make them vegan, you will need to substitute vegan cheese for the queso fresco to leave out the cheese altogether.  No matter what you put inside these bean burritos, they are bound to be delicious.  

Crispy Bean Burritos
2 teaspoons canola oil
1/3 cup thinly sliced green onions
15 ounce can pinto beans, rinsed and drained
3 cloves garlic
1 cup frozen corn, thawed
1 cup cooked brown rice
2 chicken breasts, cooked and chopped 
3 ounces queso fresco, crumbled
12 sheets frozen phyllo dough, thawed

​​Preheat oven to 400.  In a medium skillet, heat oil over medium heat.  Add onions and garlic and cook 2 minutes.

​Remove from heat.  Stir in rice, corn, beans and cheese.

Add chicken.

Unroll phyllo dough on countertop.

Make stacks of 4 phyllo sheets, spraying each layer with pam.

Cut stacks in half vertically.

​Place 1/2 cup filling on each sheet.

Roll up burrito, starting with long side.

Lay on baking sheet, seam side up.  Spray with cooking spray.

Bake 20 minutes.

​These are the perfect ball park food.  (Protein, veggies and starch all wrapped up in a warm, flaky crust.)

​I packed my burritos up and took them to a soccer game.  They were a great energy booster for my daughter after an exhausting game.  She loved it.  As for me, I just love phyllo dough.   It doesn't really matter what's inside, I love the crispy, flaky dough when it's baked.  This just happens to be one of my favorite flavor combinations to put inside. 

As for the game, it was also a big success.  Despite the pouring rain, the team came away with a win.

Ciao!

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