Gluten-Free Bean and Cheese Burritos
Discover the ultimate comfort food with these **Gluten-Free Bean and Cheese Burritos**, a flavorful twist on the classic handheld meal. Perfectly seasoned refried beans infused with garlic, cumin, and a touch of lime provide a rich, savory base, while gooey melted cheddar cheese and creamy sour cream offer mouthwatering layers of indulgence. Wrapped in warm, pliable gluten-free tortillas, these baked burritos are topped with zesty salsa and fresh cilantro for an irresistible burst of flavor. Ready in just 30 minutes, this recipe is ideal for weeknight dinners or casual gatherings. Gluten-free and packed with protein, these burritos are sure to satisfy your cravings while keeping dietary needs in check—and they pair perfectly with a squeeze of lime for a bright, tangy finish!
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Recipe Information
Ingredients
- 4 large gluten-free flour tortillas
- 16 ounces canned refried beans
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup salsa
- 1 tablespoon olive oil
- 0.25 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 clove minced garlic
- 1 medium lime
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, add olive oil and minced garlic. Sauté the garlic until it becomes fragrant, about 1 minute.
Add the refried beans to the saucepan, stirring well to combine with the garlic.
Stir in the ground cumin, salt, and pepper, and let the beans warm through, about 5 minutes. Remove from heat and set aside.
Warm the gluten-free tortillas one at a time in a separate dry skillet over medium heat for about 15-20 seconds on each side, until pliable. Keep them covered to stay warm.
Lay a tortilla flat on a clean surface and spread about 1/4 of the refried bean mixture down the center.
Top with 1/4 cup of shredded cheddar cheese, and a tablespoon each of sour cream and salsa.
Squeeze a bit of lime juice over the top and sprinkle some chopped cilantro.
Roll the tortilla up tightly, folding the sides in as you go to secure the filling.
Place the rolled burrito seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Cover the baking dish with foil and bake in the preheated oven for 10-12 minutes, until the cheese has melted.
Remove from oven and let cool slightly before serving.
Garnish with extra cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 20.2 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1310 mg | 101% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2406 mg | 51% | |
*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.
