Burritos Black Bean
Satisfy your cravings for a hearty, plant-based meal with these flavorful Black Bean Burritos! Bursting with the wholesome goodness of tender black beans, sautéed vegetables, and aromatic spices like cumin, chili powder, and paprika, this recipe offers a fiesta of bold flavors in every bite. The filling is enriched with fluffy cooked rice and fresh cilantro, then wrapped in warm, soft flour tortillas and topped with melty shredded cheese, zesty salsa, and optional sour cream for a creamy finish. Perfect for a quick weeknight dinner or a satisfying on-the-go meal, these burritos come together in just 30 minutes, making them a go-to for busy schedules. Whether you're a vegetarian or simply looking for a delicious meatless option, these Black Bean Burritos are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 2 cups Black beans, drained and rinsed
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cooked rice
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Flour tortillas (large)
- 1 cup Shredded cheddar or Monterey Jack cheese
- 0.5 cup Salsa
- 0.5 cup Sour cream (optional)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring, until it becomes translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced red bell pepper and sauté for 5 minutes, or until the vegetables are tender.
Combine the black beans, ground cumin, chili powder, paprika, salt, and black pepper in the skillet. Stir well to coat the beans and vegetables with the spices.
Cook the bean mixture for 3-4 minutes, stirring occasionally, until heated through.
Remove the skillet from heat and stir in the cooked rice and chopped fresh cilantro.
Warm the flour tortillas in a dry skillet or microwave until pliable.
Spoon an equal portion of the black bean mixture into the center of each tortilla.
Top with shredded cheese and salsa. Add sour cream if desired.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
Serve immediately or wrap in foil to keep warm until ready to eat.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 24.5 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1505 mg | 116% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2745 mg | 58% | |
*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.
