Gluten-Free Black Bean Burrito
Dazzle your taste buds with this Gluten-Free Black Bean Burrito recipe, a wholesome and flavorful twist on a classic favorite! Perfect for anyone seeking a nutritious and satisfying meal, these burritos feature earthy black beans, fluffy white rice, and aromatic spices like cumin and paprika, all wrapped in naturally gluten-free corn tortillas. The vibrant toppings—avocado slices, fresh cilantro, juicy cherry tomatoes, and crisp shredded lettuce—add layers of texture and irresistible freshness, elevated by a splash of zesty lime juice. Easy to prepare in under 40 minutes, these burritos are ideal for busy weeknights or crowd-pleasing gatherings. Whether you're embracing a gluten-free lifestyle or simply craving a hearty, plant-based dish, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 8 whole corn tortillas
- 2 cups cooked white rice
- 1 can black beans
- 1 tablespoon olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large, sliced avocado
- 0.25 cup, chopped fresh cilantro
- 1 large, cut into wedges lime
- 1 cup shredded lettuce
- 1 cup, halved cherry tomatoes
Instructions
Start by warming the corn tortillas. Wrap them in aluminum foil and place them in a preheated 350°F (175°C) oven for about 10 minutes.
While the tortillas are heating, prepare the black bean filling. Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and cook for about 5 minutes, until the onion becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Rinse and drain the canned black beans, then add them to the skillet along with the cooked rice. Stir to combine.
Season the bean mixture with ground cumin, ground paprika, salt, and black pepper. Cook for about 5 more minutes, stirring occasionally, until everything is heated through.
Remove the tortillas from the oven. Lay each tortilla flat and spoon a generous amount of the black bean mixture down the center.
Top each burrito with shredded lettuce, sliced avocado, cherry tomatoes, and chopped cilantro.
Squeeze a little lime juice over the contents of each burrito for added freshness.
Fold the sides of the tortilla over the filling, then roll the burrito from bottom to top, securing the filling inside.
Serve the burritos warm, with additional lime wedges on the side.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 375.9 g | 137% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 21.2 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2611 mg | 56% | |
*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.
