Vegetable and White Bean Burritos

I love asparagus, so I’m trying to savor every last bunch I pick up at the co-op or farmer’s market. I will say, though, that having only carrots, asparagus and a few salad greens in season is getting a little old. I can only eat so much grilled asparagus. And I can only take so many stir fries, fried rices and pasta dishes containing both carrots and asparagus.


I had to come up with something new last night. Something different than my usual stand-bys. When I realized that we had tortillas that needed to be used up, these burritos were born.

Between the nearly-caramelized vegetables, creamy white beans and the touch of cheese, you don’t need any additional moisture from salsa or the like. Just let the flavors of the ingredients shine through.


Vegetable and White Bean Burritos

Serves 4-6

2 cups brown basmati rice
4 cups water
1 tablespoon canola oil
1 bunch asparagus
7 medium carrots
1/2 cup chopped fresh chives, plus more for topping
3 cups cooked or canned cannelini beans, drained and rinsed
8 whole wheat tortillas
8 ounces grated cheddar cheese, plus more for topping

Combine the rice and water in a small saucepan over medium-high heat. Cover and bring to a boil, then uncover and lower the heat to medium. Cook, stirring occasionally, until all the water is absorbed, about 25-40 minutes.

In the meantime, wash the carrots and chop both the carrots and asparagus into 1/2″ to 1″ thick coins. Warm the canola oil in a skillet over medium-low heat and add the vegetables. Cook, stirring occasionally with a spatula, until the vegetables are softened and browned. Decrease the heat to very low, add the chives and heat until the rice is done.

To assemble, spread 1/4 cup of rice, 1/4 cup of beans, 1/4 cup of vegetables and 1-2 tablespoons of grated cheese onto the edge of a tortilla. Fold in the ends, then roll into a burrito. Top with more chives and cheese, and repeat with remaining ingredients.

Anyone else in need of some creative dinner options?