Thank you Rio Luna Organic Peppers for sponsoring this recipe for Vegetarian Burrito Bites with Spicy Guacamole. Rio Luna Organic Peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. For flavorful and spicy recipe ideas follow Rio Luna on Facebook and Instagram.
Are you team mini or team supersize?
When it comes to special occasion food, you can either go big or go small. I, for one, like to take things tiny because then I feel like I’m eating more of something when really? I’m probably eating the same amount I always would.
These bean burritos are essentially everything I love in a regular size burrito, but made tiny to be served as an appetizer. We’re pairing it with a chunky, fresh, spicy homemade guacamole.
I used Rio Luna Organic Peppers in both the burrito bites and the guacamole. I love the gentle heat of diced green chiles, and the nacho jalapeños add just the right kick to the guac.
Rio Luna peppers are certified organic and non-GMO. They are the same high quality organic peppers that have been used by professional chefs for years, but they’re convenient enough to use at home for adding a kick of spice to any meal.
How do you make a vegetarian burrito bite?
Sauté onions and peppers, then add beans, cheese, and diced green chiles to make the filling. I like to warm the tortillas for a few seconds in the microwave to make them easy to roll without cracking.
Cut the tortillas into four equal pieces, add a spoonful of filling to each piece, then roll up into a burrito. Bake until crisp.
These vegetarian burrito bites with spicy guacamole can be customized! Here are a few ideas to get you started:
- Add a pinch of crushed red pepper flakes to the guacamole to really take it up a notch
- Swap the pinto beans for black beans or refried beans
- Use whatever color bell pepper you have on hand
- For a gluten-free option, divide the filling amongst scoop shaped corn tortilla chips
- Use half the can of beans and add ½ cup of cooked rice
I definitely plan to make these for the big game, what will you be making?
If you make this recipe head here to grab a coupon for purchasing Rio Luna Organic Peppers at Kroger or Whole Foods. I’d love for you to leave a comment, rating, or tag #theliveinkitchen on Instagram!
Vegetarian Burrito Bites with Spicy Guacamole
Vegetarian Burrito Bites
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 clove garlic, minced
- 15 ounces canned pinto beans, rinsed and drained
- 4 ounces Rio Luna diced green chiles
- 1 cup shredded cheddar jack cheese
- Coarse kosher salt
- 8-10 large flour tortillas
- 2 ripe avocados
- ¼ cup diced onion
- ¼ cup chopped Rio Luna nacho sliced jalapeños
- ½ a roma tomato, seeds removed, diced
- Juice of one lime
- Coarse kosher salt
- 1 Tablespoon chopped fresh cilantro
- ¼ teaspoon crushed red pepper flakes, optional
- Sour cream, optional
- Salsa, optional
- Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 5-7 minutes. Add the garlic and cook, stirring, for one more minute. Remove from heat.
- In a large bowl, combine onion mixture, pinto beans, diced green chiles, cheese, and salt to taste.
- If your tortillas are cold, you may want to warm them for 30 seconds in the microwave to make them more pliable. Lay one tortilla out on a clean work surface and cut into four equal triangles. Put a small spoonful of filling on each triangle. Starting from the pointy end, fold up, then fold both sides in and continue rolling tightly into a burrito. Lay seam side down on a lightly greased baking sheet. You may need to press down gently on each burrito to get it to stay put on it’s seam. Continue with the remaining tortillas and filling.
- Bake the burritos at 350ºF for 12-14 minutes, until crisp and lightly browned.
- Meanwhile, make the guacamole by mashing the avocado in a medium sized bowl. Add the onion, jalapeños, tomato, lime juice, salt, cilantro, and red pepper flakes if using. Stir to combine.
- Serve the burritos warm with bowls of spicy guacamole, sour cream, and salsa for dipping if desired.
Mari Ballas-Ward says
Sounds good, can I make ahead and bake later?
Lindsay Moe says
Yes, but you may want to store them with toothpicks inserted to hold them closed.