Low Carb Bean and Cheese Burrito
Satisfy your burrito cravings without the carb overload with these delicious Low Carb Bean and Cheese Burritos! Made with protein-packed black soybeans, low-carb tortillas, and a generous amount of melty cheddar cheese, this recipe is the perfect fusion of flavor and health-conscious eating. Sautéed onions and green bell peppers infuse the filling with depth, while a vibrant blend of cumin, garlic powder, and fresh cilantro adds a tantalizing punch of Tex-Mex zest. Quick to prepare and baked to perfection, these burritos are a comforting, wholesome option for an easy weeknight dinner. Serve them hot with your favorite low-carb toppings for a meal that’s both satisfying and nutritious. Ideal for anyone seeking low-carb or keto-friendly recipes, this dish is proof that you can enjoy a Mexican-inspired classic without compromises!
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Recipe Information
Ingredients
- 4 pieces Low-carb tortillas
- 1 cup Black soybeans, canned
- 1 cup Cheddar cheese, shredded
- 0.5 cup Onion, finely chopped
- 0.5 cup Green bell pepper, finely chopped
- 1 tablespoon Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Tomato, diced
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by draining and rinsing the black soybeans to remove any excess liquid from the can.
Heat the olive oil in a medium-sized skillet over medium heat.
Add chopped onion and green bell pepper to the skillet. Sauté until they become tender and translucent, about 5 minutes.
Stir in the black soybeans, cumin powder, garlic powder, salt, and black pepper. Mix well until all ingredients are fully combined.
Cook the mixture for an additional 5 minutes, stirring occasionally, until the beans are heated through and the spices are aromatic.
Preheat your oven to 350°F (175°C).
Lay out the low-carb tortillas on a clean, flat surface. Divide the bean mixture evenly among the four tortillas.
Sprinkle the shredded cheddar cheese over the bean mixture on each tortilla.
Add diced tomato and a sprinkle of fresh cilantro to each tortilla for added freshness and flavor.
Roll the tortillas tightly and place them seam-side down in a baking dish to secure them.
Cover the dish with aluminum foil and bake in the preheated oven for about 10 minutes, or until the cheese is melted and the burritos are warmed through.
Remove the burritos from the oven. Allow them to cool for a minute before serving.
Serve hot, garnished with any additional fresh cilantro if desired.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 2.7 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 460 mg | 10% | |
*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.
