Double Bean Lunch Burritos
Elevate your lunchtime routine with these hearty and satisfying Double Bean Lunch Burritos, a perfect fusion of flavor and convenience! Packed with protein-rich black beans and pinto beans, fluffy rice, and a bold blend of spices like cumin, chili powder, and smoked paprika, these burritos deliver a wholesome and delicious meal in every bite. Wrapped in soft, warm flour tortillas, the savory filling is complemented by melty cheddar cheese, fresh salsa, creamy sour cream, and a sprinkle of chopped cilantro. Customize your burritos with optional toppings like crisp lettuce or creamy avocado for added texture and flavor. Ready in just 30 minutes, these burritos are ideal for meal prepping or a quick grab-and-go lunch option that doesn't skimp on taste. Perfect for busy weekdays or casual gatherings, these portable bean burritos are your new lunchtime favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 2 cups cooked white or brown rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 small flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup fresh salsa
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 1 cup shredded lettuce (optional)
- 1 medium diced avocado (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3–4 minutes, or until it begins to soften.
Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Add the black beans and pinto beans to the skillet. Stir to combine with the onions and garlic.
Mix in the cooked rice, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to distribute the spices evenly.
Cook the bean and rice mixture for 5–7 minutes, stirring occasionally, until heated through.
Warm the flour tortillas in a dry skillet or microwave until pliable.
To assemble the burritos, place a scoop of the bean and rice mixture in the center of each tortilla.
Top with shredded cheddar cheese, a spoonful of salsa, a dollop of sour cream, chopped cilantro, and any optional toppings like lettuce or avocado.
Fold in the sides of the tortilla, then roll it up tightly into a burrito shape.
Serve immediately, or wrap individually in foil for a portable lunch option.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 4.3 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 692 mg | 15% | |
*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.
