Crispy Chipotle Bean Burritos


These burritos have all of the classic ingredients: corn, beans, tomato, chile peppers, and green onions, wrapped up in phyllo dough and baked to a golden brown.

Crispy Chipotle Bean Burritos
Photo: Scott Little
Prep Time:
30 mins
Bake Time:
20 mins
Total Time:
50 mins


  • 2 teaspoon canola oil

  • ½ cup thinly sliced green onions (4)

  • 3 cloves garlic, minced

  • 1 15 ounce can pinto beans, rinsed and drained

  • 1 cup frozen whole kernel corn, thawed

  • 1 cup cooked brown rice

  • 1 cup chopped, seeded tomatoes

  • 3 ounce Cotija or queso fresco cheese, crumbled, or reduced-fat Monterey Jack cheese, shredded (3/4 cup)

  • 1 - 1 ½ teaspoon finely chopped canned chipotle chile peppers in adobo sauce*

  • 12 sheets frozen phyllo dough (14x9-inch rectangles), thawed

  • Butter-flavor nonstick cooking spray

  • cup light sour cream

  • Sliced green onions (optional)


  1. Preheat oven to 400°F. In a medium saucepan heat oil over medium heat. Add the 1/2 cup green onions and the garlic; cook about 3 minutes or just until green onions are tender, stirring occasionally. Remove from heat. Stir in beans, corn, rice, 1/2 cup of the tomatoes, the cheese, and chile peppers. Set aside.

  2. Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top of the first sheet and lightly coat with cooking spray. Repeat with two more sheets to make a stack of four sheets. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).

  3. To assemble burritos, spoon about 2/3 cup of the bean mixture along one long side of each phyllo stack, leaving about 1 1/2 inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting at the long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.

  4. Bake about 20 minutes or until tops are golden brown and filling is heated through. Serve with the remaining 1/2 cup chopped tomato and the sour cream. If desired, sprinkle sour cream with additional green onions.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

323 Calories
11g Fat
47g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 323
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 429mg 19%
Total Carbohydrate 47g 17%
Total Sugars 2g
Protein 14g
Vitamin C 7.7mg 39%
Calcium 171.6mg 13%
Iron 2.7mg 15%
Potassium 331mg 7%
Folate, total 56.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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