Black Bean and Corn Burritos
Satisfy your cravings with these hearty and flavorful Black Bean and Corn Burritos, a quick and easy vegetarian recipe that's perfect for busy weeknights. Packed with protein-rich black beans, sweet bursts of corn, and a savory blend of cumin and chili powder, this filling is both satisfying and nutritious. Fresh cilantro, zesty lime juice, and optional toppings like creamy sour cream and tangy salsa elevate each bite. Wrapped in warm flour tortillas and ready in just 25 minutes, these burritos make a convenient grab-and-go meal or a comforting family dinner. Whether you're seeking a meatless main dish or a customizable meal for any occasion, this recipe delivers bold flavors and wholesome goodness in every bite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Red onion, finely chopped
- 2 cloves Garlic, minced
- 15 ounces Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 4 large Flour tortillas
- 1 cup Shredded cheddar or Monterey Jack cheese
- 0.5 cup Sour cream (optional)
- 0.5 cup Salsa (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped red onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the black beans and corn kernels to the skillet, stirring to combine.
Sprinkle in the cumin, chili powder, salt, and black pepper. Mix well to evenly coat the beans and corn with the spices.
Cook the mixture for 4-5 minutes, stirring occasionally, until heated through.
Remove the skillet from heat and stir in the lime juice and chopped cilantro.
Warm the flour tortillas in the microwave or on a dry skillet for a few seconds to make them more pliable.
Spoon an even amount of the black bean and corn mixture onto each tortilla.
Top each filling with shredded cheese, sour cream, and salsa, if using.
Fold in the sides of the tortilla, then roll it tightly from the bottom to create a burrito.
Serve immediately or wrap in foil for an on-the-go meal.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3899 mg | 170% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 15.1 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1435 mg | 110% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1497 mg | 32% | |
*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.
