Veggie Burritos

Laila Major, Weekly Recipes Writer

It’s been awhile! I’m sorry I haven’t uploaded in a bit but we’re back from break!
Now we’re making burritos! I’m not Chipotle but I’m a chip off the old block!
Veggie Burritos
All you will need for this recipe is…..


  • Four tomatoes
  • 1 red onion
  • One 30 oz can of pinto beans
  • One bunch of cilantro
  • Half a ball of iceberg lettuce
  • Two cups of basmati rice
  • One bay leaf
  • Salt to taste
  • Cumin to taste
  • Coriander to taste
  • Two teaspoons of oil
  • 1 lime
  • A half of a lemon



  1. Wash the two cups of rice! We always want to be careful!!
  2. Boil 8 cups of water
  3. While water is boiling start to dice the tomatoes. Then chop onions(removing skin first), cilantro(removing stems/chopping stems off),and lettuce.
  4. Add rice (add salt, 2 teaspoons of oil, and bay leaf) and boil for 12 minutes (or 44)on high uncovered.
  5. Put diced tomatoes into a bowl and add cumin,salt,a half of a cup of red onions, juice from half of a lime, and 2 tablespoons of cilantro.Then mix.
  6. Heat beans up for 8 minutes on medium low.
  7. Caramelize onions.
  8. Add 3 tablespoons of cilantro and juice of one lime.
  9. Heat up the pan and add 1 tbsp of oil.
  10. Warm up the tortilla a little bit. Then “YA DONE!”
  11. *To wrap the tortilla; wrap the sides then the ends. Don’t put much inside the tortilla or else it’ll be hard!*
(All the left overs can be for burritos another day!)