Vegetarian Burrito Bites with Spicy Jalapeño Guacamole

Makes: 8 servings  

Prep Time: 25 mins

Cook Time: 20 mins


  • 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 oz (1 can) Rio Luna diced green chiles
  • 1 cup shredded cheddar jack cheese
  • Coarse kosher salt
  • 8-10 large flour tortillas
  • Spicy Guacamole
  • 2 ripe avocados
  • 1/4 cup diced onion
  • 1/4 cup chopped Rio Luna nacho sliced jalapeños
  • 1/2 a roma tomato seeds removed, diced
  • Juice of one lime
  • Coarse kosher salt
  • 1 tablespoon fresh cilantro, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Sour cream (optional)
  • Salsa (optional)

Made With


  1. 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.
  2. In a large bowl, combine onion mixture, pinto beans, diced green chiles, cheese, and salt to taste.
  3. 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.
  4. Bake the burritos at 350ºF for 12-14 minutes, until crisp and lightly browned.
  5. 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.
  6. Serve the burritos warm with bowls of spicy guacamole, sour cream, and salsa for dipping if desired.

Recipe Note

This recipe was developed and featured on The Live-In Kitchen. The original blog post can be read here.