Dairy-Free Bean and Cheese Burrito Del Taco
Satisfy your craving for bold, Tex-Mex flavors with this Dairy-Free Bean and Cheese Burrito Del Taco recipe that's perfect for anyone seeking a plant-based twist on a classic favorite. Featuring protein-packed black and pinto beans cooked with aromatic onion, garlic, and a medley of spices like cumin and chili powder, this hearty filling is enriched with fresh cilantro for a burst of brightness. Dairy-free shredded cheese melts perfectly inside warm flour tortillas, alongside a tangy salsa that ties everything together. With just 10 minutes of prep time, these burritos are quick to whip up, making them an excellent option for busy weeknight dinners or lunches on the go. Pair with extra salsa or guacamole for a comforting, crowd-pleasing dairy-free delight!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 can (15 oz) Canned black beans
- 1 can (15 oz) Canned pinto beans
- 1 cup Dairy-free shredded cheese
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Salsa
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet, and cook until the onion is translucent, about 3-4 minutes.
Drain and rinse the canned black beans and pinto beans. Add them to the skillet with the onion and garlic.
Stir in the ground cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally.
Using a fork or a potato masher, lightly mash the beans in the skillet. Leave some beans whole for texture.
Once the beans are heated through, about 5 more minutes, remove the skillet from the heat.
Stir in the fresh chopped cilantro, mixing thoroughly.
Warm the flour tortillas either in a microwave for 15-20 seconds or in a dry skillet for a few seconds on each side.
To assemble each burrito, spread about 3/4 cup of the bean mixture down the center of a tortilla.
Sprinkle 1/4 cup of dairy-free shredded cheese over the beans, followed by a spoonful of salsa.
Fold the sides of the tortilla over the filling, then roll it up from the bottom. Ensure it is tightly wrapped.
Repeat with the remaining tortillas and filling.
Serve the burritos immediately with additional salsa on the side, if desired.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6217 mg | 270% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 15.2 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1494 mg | 115% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3905 mg | 83% | |
*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.
