High Protein Bean and Cheese Burrito Del Taco
Elevate your burrito game with the *High Protein Bean and Cheese Burrito Del Taco*, a perfect blend of rich flavors and satisfying textures designed to keep you fueled throughout the day. Loaded with creamy mashed pinto beans seasoned with garlic and cumin, and a melty duo of sharp cheddar and Monterey Jack cheeses, this recipe packs a protein punch while staying irresistibly cheesy. Fresh cilantro, tangy salsa, and cool sour cream provide vibrant layers of flavor, while warm, pliable flour tortillas wrap it all into a handheld masterpiece. Whether you prefer them soft or crisped to perfection in a skillet, these burritos are quick to prepare, ready in just 25 minutes, and ideal for busy weeknight dinners or meal prep. Try them today for a hearty, protein-packed meal the entire family will love! Perfect for searches like "high protein burrito recipe," "easy bean and cheese burrito," or "quick Mexican-inspired dinner."
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Cooked pinto beans
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Red onion, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until soft, about 3 minutes. Add garlic powder and ground cumin, stirring for 1 minute until aromatic.
Add the cooked pinto beans to the skillet. Use the back of a spoon or a potato masher to partially mash the beans, creating a chunky texture. Season with salt and black pepper. Cook for an additional 3 minutes, stirring occasionally, until heated through. Remove from heat.
Warm tortillas in a dry skillet or directly on the gas flame for a few seconds on each side until pliable.
Place a tortilla on a clean surface. Spread about 1/2 cup of the bean mixture along the center of the tortilla.
Sprinkle 1/4 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese over the beans.
Add a spoonful of sour cream and salsa over the cheese and beans. Sprinkle some chopped cilantro on top.
Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom. Repeat with the remaining tortillas.
If you prefer a crispy burrito, place the burritos seam-side down on a skillet over medium heat and cook until golden brown on both sides, about 2 minutes per side.
Serve immediately with extra salsa and sour cream on the side if desired.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 278 mg | 92% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 22.7 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2285 mg | 176% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2566 mg | 55% | |
*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.
