Heart-Healthy Bean and Cheese Burrito Del Taco
Elevate your Tex-Mex cravings with this 'Heart-Healthy Bean and Cheese Burrito Del Taco,' a nutritious twist on a beloved classic! Wrapped in soft, whole wheat tortillas, these burritos are stuffed with fiber-rich low-sodium black beans, hearty brown rice, and creamy low-fat cheddar cheese for a guilt-free indulgence. A dollop of zesty mashed avocado and a tangy pico de gallo—made from fresh tomato, cilantro, and lime juice—add vibrant flavor and freshness to every bite. Perfectly seasoned with a blend of cumin, chili powder, and garlic, these burritos strike the ideal balance between wholesome and delicious. Quick to prepare in under 30 minutes, they're a fantastic choice for anyone looking to enjoy a heart-smart meal without sacrificing the joy of comfort food. Pair with a leafy green salad or serve on their own for a satisfying lunch or dinner that’s both nutritious and irresistibly tasty!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 2 cups Low-sodium black beans
- 1 cup Brown rice
- 1 cup Low-fat cheddar cheese
- 1 medium Avocado
- 1 medium Tomato
- 2 tablespoons Fresh cilantro
- 1 medium Lime
- 1 teaspoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse 1 cup of brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil, add rice, cover, and reduce heat to low. Cook for about 20 minutes or until rice is tender and water is absorbed.
While the rice is cooking, prepare the avocado by removing the pit and scooping out the flesh into a bowl. Mash with a fork until smooth. Add a pinch of salt and juice of half a lime, then mix well. Set aside.
Dice the tomato and roughly chop the cilantro. Combine in a small bowl with the juice of the remaining half lime, a pinch of salt, and black pepper. Mix well to create a simple pico de gallo.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the low-sodium black beans, cumin, chili powder, garlic powder, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Stir and cook until heated through, about 5 minutes.
Once the rice is cooked, assemble the burritos. Lay a whole wheat tortilla on a flat surface, spoon 1/4 cup of brown rice down the center, followed by 1/2 cup of spiced black beans.
Sprinkle 1/4 cup of low-fat cheddar cheese over the beans. Add a scoop of the mashed avocado and a spoonful of the pico de gallo.
Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Repeat with the remaining tortillas and ingredients.
Briefly heat each burrito in a clean skillet over medium heat for about 1-2 minutes on each side, just enough to lightly toast the tortilla and melt the cheese.
Serve warm and enjoy your heart-healthy bean and cheese burrito!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 18.2 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1250 mg | 96% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2890 mg | 61% | |
*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.
