- Dave's Fresh Marketplace Recipes

Mini Vegetarian Burritos

Mini Vegetarian Burritos

Nutrition Facts

16 ea Serving Per Container

Serving size 1 ea

Amount Per Serving



% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2 g 10%
Trans Fat 0 g
Cholesterol 5 mg 2%
Sodium 320 mg 13%
Total Carbohydrate 30 g 10%
Dietary Fiber 6 g 23%
Sugars 2 g
   Includes Added Sugars %
Protein 7 g
Vitamin D %
Calcium 40%
Iron 2%
Potassium %
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

approx 16 ea

Prep Time
25 minutes

Cook Time
20 minutes

Watch How to Make this Recipe


  • 1 tbsp Olive Oil
  • 1 cup Onion, diced
  • ½ Red Bell Pepper, diced
  • ½ Orange Bell Pepper, diced
  • 3 tsp Garlic, minced
  • 15 oz Pinto Beans, rinsed & drained
  • 2 cups Cooked Brown Rice
  • 4 oz Diced Green Chiles
  • 1 cup Shredded Cheddar Cheese
  • 8 ea Whole Wheat Tortillas
  • 2  ea Avocados
  • ¼ cup Onion, diced
  • 1 ea Roma Tomato, remove seeds & diced
  • Juice of 1 Lime
  • Coarse Salt to Taste
  • ¼ tsp Crushed Red Pepper Flakes

Watch How to Make this Recipe

Method of Preparation

Step 1

Heat olive oil in a large skillet on medium heat. Add onions and bell peppers. Cook until softened. Add garlic and cook, stirring for 1 more minute. Remove from heat. 

Step 2

In a large bowl, combine onion mixture, pinto beans, brown rice, green chiles and cheese. 

Step 3

Lay a tortilla out on a clean work surface. Add 2-3 spoonfuls of filling on tortilla. Roll and lay seam side down on a baking sheet. Continue with the remaining tortillas and filling. 

Step 4

Bake burritos at 350°F for 12-14 minutes, until lightly browned. 

Step 5

Meanwhile, mash avocados in a medium sized bowl. Add onion, tomatoes, lime juice, salt, and red pepper flakes. Stir to combine. 




Serve burritos warm with a side of guacamole & salsa for dipping!

Watch How to Make this Recipe