Black Bean and Cheesy Burrito Ww
Take your weeknight dinners to the next level with these Black Bean and Cheesy Burritos WW—an irresistible fusion of bold, zesty flavors and satisfying textures. Packed with protein-rich black beans, cooked brown rice, and melty cheddar cheese, these burritos are seasoned to perfection with a smoky blend of cumin, chili powder, and paprika. Fresh lime juice and salsa provide a tangy kick, while optional cilantro and sour cream add a fresh, creamy finish. Wrapped in warm flour tortillas and optionally toasted for a crisp exterior, these burritos are ready in just 25 minutes and make the ultimate grab-and-go meal or cozy dinner. Perfect for vegetarian meals or meal-prepping, this recipe is as delicious as it is versatile—your whole family will love it!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Black beans, drained and rinsed
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 4 large Flour tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Cooked brown rice
- 0.5 cup Salsa
- 2 tablespoons Cilantro, chopped (optional)
- 0.25 cup Sour cream (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and cook for 3-4 minutes, allowing the beans to heat through and absorb the spices.
Mash about half of the beans with the back of a spoon or a potato masher, leaving some whole for texture. Stir in the fresh lime juice and remove the skillet from the heat.
Warm the flour tortillas in a microwave or on a skillet for a few seconds to make them pliable.
Assemble the burritos: Place a tortilla on a flat surface. Spread 1/4 of the black bean mixture in the center, followed by 1/4 cup of shredded cheddar cheese, 1/4 cup of cooked brown rice, and 2 tablespoons of salsa. Sprinkle with chopped cilantro, if using.
Fold the sides of the tortilla inwards, then roll it tightly from bottom to top to form a burrito.
Repeat the process with the remaining tortillas and fillings.
Optional: Heat a clean skillet over medium heat and toast each burrito for 1-2 minutes per side until golden and slightly crisp.
Serve warm with sour cream on the side, if desired.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 243.6 g | 89% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 13.7 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1436 mg | 110% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
