Dairy-Free Bean and Cheese Burrito
Savor the bold and satisfying flavors of this Dairy-Free Bean and Cheese Burrito—a perfect plant-based twist on a classic favorite! Featuring creamy refried beans, melty dairy-free cheese shreds, and a punch of flavor from aromatic spices like cumin and chili powder, this recipe is ideal for anyone seeking a hearty yet healthy meal option. The onions and garlic are sautéed to perfection, creating a fragrant base, while fresh diced tomatoes add brightness to the filling. Wrapped in warm flour tortillas and garnished with cilantro, these burritos are ready in just 25 minutes, making them perfect for busy weeknights or on-the-go dining. Whether you're vegan, lactose-intolerant, or just looking for a wholesome, dairy-free alternative, these burritos will quickly become a staple on your menu! Keywords: dairy-free burritos, vegan recipes, plant-based meals, easy dinner ideas, refried bean burrito.
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 15 ounces canned refried beans
- 1 cup dairy-free cheese shreds
- 1 tablespoon olive oil
- 0.5 cup chopped onion
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.25 teaspoon salt
- 1 cup diced tomatoes
- 0.25 cup cilantro leaves
Instructions
Heat the olive oil in a medium skillet over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the ground cumin and chili powder, cooking for another 1 minute to release their aromas.
Add the refried beans to the skillet, stirring well to combine with the onion and spices. Cook for 3-4 minutes until heated through.
Stir in the salt and diced tomatoes, and cook for an additional 2 minutes.
Remove the bean mixture from heat and set aside.
Warm the flour tortillas in a dry skillet over medium heat for 1 minute on each side or until pliable.
Lay each warmed tortilla flat, and spoon about 1/2 cup of the bean mixture into the center.
Sprinkle 1/4 cup of dairy-free cheese shreds over the bean mixture.
Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top to form a burrito.
Repeat the filling and rolling process with the remaining tortillas and filling.
Serve the burritos warm, garnished with fresh cilantro leaves on top or chopped as a side option.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4392 mg | 191% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 16.2 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2509 mg | 53% | |
*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.
