Burritos Red Bean
Elevate your weeknight dinner game with these hearty and flavorful Red Bean Burritos, a comforting and protein-packed meal that’s as easy to make as it is satisfying. Filled with tender red kidney beans simmered in a blend of smoky paprika, cumin, and chili powder, these burritos offer a bold and savory punch with every bite. Layered with fluffy white rice, crisp shredded lettuce, juicy diced tomatoes, and creamy guacamole, they’re wrapped in soft flour tortillas for the perfect handheld delight. Ready in just 35 minutes, these vegetarian burritos are a crowd-pleaser, perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and serve alongside your favorite salsa or hot sauce for an irresistible dining experience!
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Recipe Information
Ingredients
- 2 cups (cooked) red kidney beans
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cooked white rice
- 6 pieces large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup guacamole
- 0.25 cup (chopped) fresh cilantro
- 1 whole (for garnish) lime wedges
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3–4 minutes, or until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cooked red kidney beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine and cook for 5 minutes, allowing the flavors to meld together.
Warm the tortillas in a dry skillet or microwave until pliable.
Assemble the burritos by spreading 1/3 cup of cooked rice in the center of a tortilla.
Top the rice with 1/3 cup of the seasoned red beans.
Add shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and guacamole as desired.
Sprinkle fresh cilantro over the fillings and squeeze a small amount of lime juice for added flavor.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.
Repeat the process with the remaining tortillas and fillings.
Serve immediately with lime wedges on the side for garnish. Enjoy!
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 6902 mg | 300% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 33.7 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1826 mg | 140% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3460 mg | 74% | |
*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.
