Heart-Healthy Cheesy Bean and Rice Burrito
Savor a wholesome twist on a classic favorite with our Heart-Healthy Cheesy Bean and Rice Burrito! This plant-based recipe combines the nutty goodness of fiber-rich brown rice with protein-packed black beans, all perfectly seasoned with bold spices like cumin and chili powder. A creamy, dairy-free "cheddar" sauce made from nutritional yeast and almond milk adds a cheesy flair without the guilt, while fresh avocado slices and a sprinkle of cilantro brighten every bite. Wrapped in hearty whole wheat tortillas, these burritos are as nourishing as they are delicious—perfect for a quick weeknight dinner or a satisfying lunch. Ready in just 45 minutes, this recipe is a celebration of flavor, nutrition, and simplicity, designed to keep your heart (and taste buds) happy. Don’t forget to squeeze fresh lime over the top for an extra zing!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 15-ounce can Black beans, canned, drained and rinsed
- 1 medium Red bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 quarter cup Nutritional yeast
- 1 cup Unsweetened almond milk
- 4 large Whole wheat tortillas
- 1 Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced red bell pepper to the skillet and cook for about 5 minutes until softened.
Stir in the black beans, ground cumin, and chili powder. Cook for an additional 2-3 minutes, stirring occasionally, until heated through.
To make the cheesy sauce, combine the nutritional yeast and almond milk in a small saucepan over medium heat. Stir constantly until the sauce thickens, about 5 minutes.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
To assemble the burritos, layer the cooked brown rice, black bean mixture, and cheesy sauce on one side of each tortilla. Add slices of avocado and sprinkle with chopped cilantro.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
Serve the burritos with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 12.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 890 mg | 68% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2946 mg | 63% | |
*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.
