Gluten-Free Bean and Cheese Burrito
Satisfy your cravings with this Gluten-Free Bean and Cheese Burrito, a hearty and wholesome meal perfect for busy weeknights or quick lunches. Featuring soft gluten-free tortillas wrapped around a flavorful filling of spiced black beans, creamy cheddar cheese, and sautéed red onions, this recipe packs bold Tex-Mex vibes in every bite. Lightly mashed beans with cumin and chili powder create a rich and textured filling, while an optional garnish of sour cream, salsa, and fresh cilantro takes it to the next level. Ready in just 30 minutes, this easy-to-make burrito is both allergy-friendly and bursting with deliciousness, ideal for gluten-free diets and anyone seeking a satisfying vegetarian meal. Whether browned for extra crunch or served as-is, these burritos promise a crowd-pleasing experience!
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 can (15 ounces) Canned black beans
- 1 cup Shredded cheddar cheese
- 0.5 cup, finely chopped Red onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Salsa
- 0.5 cup Sour cream (optional)
- 0.25 cup, chopped Fresh cilantro (optional)
Instructions
Drain and rinse the canned black beans in a colander. Set aside to drain completely.
In a medium skillet over medium heat, add the olive oil and let it heat up for about a minute.
Add the chopped red onion and minced garlic to the skillet. Sauté for 3-4 minutes or until the onion becomes translucent.
Add the black beans to the skillet, and stir in the cumin powder, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally to combine the flavors.
Using a fork or potato masher, lightly mash some of the beans in the skillet. This will help thicken the filling and improve the texture.
Once the beans are heated through and seasoned, remove the skillet from the heat.
Preheat a dry, non-stick skillet over medium heat.
Place a gluten-free tortilla in the skillet and warm it for about 30 seconds on each side until it is soft and pliable.
Remove the tortilla and spread about 1/4 of the bean mixture in the center. Top with 1/4 cup of shredded cheddar cheese.
Fold the sides of the tortilla over the filling, then roll it from bottom to top to form a burrito. Repeat the process with the remaining tortillas and filling.
If desired, return each burrito to the skillet to brown slightly on each side, about 1 minute per side.
Serve the burritos warm with a side of salsa and sour cream. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 23.3 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1492 mg | 115% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3297 mg | 70% | |
*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.
