High Fiber Bean Tacos Burritos
Packed with plant-based protein and dietary fiber, these High Fiber Bean Tacos Burritos are a delicious, wholesome twist on a classic favorite. Featuring hearty black and pinto beans seasoned with a smoky blend of cumin, chili powder, and paprika, this flavorful filling is complemented by fresh toppings like shredded romaine lettuce, juicy cherry tomatoes, creamy avocado, and a refreshing dollop of non-fat Greek yogurt. Wrapped in warm whole wheat tortillas, these burritos are perfect for anyone seeking a nutritious, satisfying meal. Ready in just 30 minutes, this recipe is ideal for busy weeknights or meal prep, and the option to serve them as either tacos or burritos adds a customizable touch. Garnish with lime wedges for a zesty finish and enjoy this high-fiber, heart-healthy dish with bold Tex-Mex flair!
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Recipe Information
Ingredients
- 6 pieces Whole wheat tortillas
- 1.5 cups Black beans (cooked and drained)
- 1.5 cups Pinto beans (cooked and drained)
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1.5 teaspoons Chili powder
- 0.5 teaspoons Smoked paprika
- 0.75 teaspoons Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Shredded romaine lettuce
- 1 cup Cherry tomatoes (diced)
- 1 medium Avocado (sliced)
- 0.5 cup Non-fat Greek yogurt (optional)
- 4 pieces Lime wedges (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the black beans, pinto beans, ground cumin, chili powder, smoked paprika, and salt to the skillet. Stir well to combine all the flavors.
Cook the bean mixture for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
Remove the skillet from heat and stir in the chopped fresh cilantro.
Warm the whole wheat tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable.
To assemble the tacos burritos, lay a warm tortilla flat and spoon a generous amount of the bean mixture into the center.
Top the bean mixture with shredded romaine lettuce, diced cherry tomatoes, sliced avocado, and a dollop of non-fat Greek yogurt if desired.
Fold the sides of the tortilla inward and roll it tightly to form a burrito or leave it open for taco-style serving.
Repeat the process for all tortillas and serve with lime wedges on the side for an extra zing.
Enjoy your High Fiber Bean Tacos Burritos as a hearty, healthy meal!
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 87.7 g | 313% | |
| Total Sugars | 24.7 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4749 mg | 101% | |
*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.
