Recipe: Pantry Burritos: Quick, Easy Meal in a Pinch

I call this recipe Pantry Burritos because you can keep all of the ingredients on hand and make it when you’re overdue for a grocery run. Having a well-stocked pantry is a great strategy for cooking more and eating out less. But unless you’re one of those rare culinary magicians who can pull together a balanced meal from random cans and bags, I also recommend having a pantry plan: 2-3 go-to recipes you can make from those cans or bags you have stashed back there.Vegan Hurry-Up Fill-Me-Up Burritos

These Pantry Burritos are adapted from the Hurry-Up Fill-Me-Up Burritos recipe, which first appeared in the Dietitians of Canada cookbook Cook Great Food. I think the original intent was something quick and filling for kids, but with my clients typically being adults with (or at risk for) heart disease, I made a few modifications that gave it more fibre, less sodium, and healthier fats.

We have it for dinner every couple of weeks — usually when my husband is cooking (he prefers to keep things simple). My kids enjoy it, although — full disclosure — they like theirs with avocado and cheese. But my husband and I are happy to eat this vegan version, as long as we’ve got a good avocado ready to go.

Pantry Burritos

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Mexican
Servings 8 burritos
Calories 360 kcal


  • 1 cup cooked brown rice
  • 1 14 oz can kidney beans use "no salt added" beans or rinse very well
  • 1 cup frozen corn with no sauces or salt added
  • 3/4 cup prepared salsa
  • 2 cups raw spinach or other dark-green vegetable
  • 8 whole-grain tortillas
  • 2 avocado or substitute 1 cup guacamole or 1/2 cup shredded cheddar


  • Warm up the brown rice, kidney beans, corn, and salsa in a non-stick pan.
  • Add the spinach and warm it up just enough so it wilts.
  • Meanwhile, warm up the tortillas with a few seconds in the microwave.
  • Scoop about 1/2 cup of the mixture onto a warm tortilla on a plate. Add about 1/4 of an avocado, and wrap tightly. Enjoy!


When you cook brown rice, make extras - at least a double batch. Freeze it in 1-cup containers so you've always got some on hand for this or a quick stir-fry.
Keep frozen broccoli or loose spinach on hand in case you don't have fresh.

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