High Protein Bean and Cheese Burrito
Fuel your day with these hearty and delicious High Protein Bean and Cheese Burritos, a quick and satisfying meal packed with nutrients and bold flavors. Featuring a wholesome combination of black beans, pinto beans, and melted cheddar cheese wrapped in soft whole wheat tortillas, this recipe delivers a protein punch in every bite. Sautéed red onion and red bell pepper add a touch of sweetness, while aromatic cumin, zesty lime juice, and fresh cilantro bring vibrant, Southwestern-inspired flair. Perfect for a 25-minute meal, these burritos are customizable with creamy avocado, tangy sour cream, and your favorite salsa. Whether you’re meal prepping for the week or whipping up a quick weeknight dinner, this high-protein recipe is guaranteed to please. Keywords: high-protein burrito recipe, easy bean and cheese burrito, healthy vegetarian burrito, quick weeknight dinner.
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Recipe Information
Ingredients
- 15 oz canned black beans
- 15 oz canned pinto beans
- 1 cup shredded cheddar cheese
- 4 large whole wheat tortillas
- 0.5 cup red onion
- 1 medium red bell pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp fresh lime juice
- 0.25 cup fresh cilantro
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 medium avocado
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
Rinse and drain both the canned black beans and pinto beans. Set aside.
Chop the red onion and red bell pepper into small pieces.
In a medium skillet over medium heat, add olive oil. Once hot, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened.
Add the black beans and pinto beans to the skillet. Season with ground cumin, chili powder, salt, and black pepper. Stir well to combine.
Cook the bean mixture for about 5-6 minutes, stirring occasionally, until heated through. Remove from heat and stir in lime juice and chopped cilantro.
Warm the whole wheat tortillas either in a dry skillet over medium heat or in the microwave for approximately 20 seconds until pliable.
To assemble the burritos, lay a tortilla flat on a clean surface. Add a quarter of the bean mixture onto the center of the tortilla, followed by 1/4 cup of shredded cheddar cheese.
Optionally, add sliced avocado, a spoonful of sour cream, and salsa to taste.
Fold in the sides of the tortilla over the filling, then roll from the bottom to the top to enclose the filling tightly. Repeat with the remaining tortillas and filling.
Serve the burritos immediately with extra sour cream and salsa on the side if desired.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 7.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1330 mg | 28% | |
*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.
