Low Fat Cheesy Bean and Rice Burrito
Savor the irresistible flavors and wholesome ingredients in this Low Fat Cheesy Bean and Rice Burrito recipe—a perfect balance of healthy eating and vibrant Tex-Mex taste! Packed with fiber-rich brown rice, protein-packed black beans, and a medley of sautéed garlic, onion, and red bell pepper, these burritos are bursting with smoky spices like cumin and chili powder. Each tortilla is filled with this hearty mixture, topped with melted low-fat cheddar cheese, fresh salsa, and a squeeze of tangy lime juice for a zesty finish. Wrapped in soft whole wheat tortillas, these burritos are ideal for a quick, nutritious lunch or dinner. Ready in just 45 minutes and with only 15 minutes of prep, this recipe is a fantastic choice for busy weeknights. Whether served fresh or packed for on-the-go meals, these burritos deliver big flavor in every bite without compromising on health! Keywords: low fat burrito recipe, cheesy bean and rice burrito, healthy Tex-Mex, quick meal prep burrito.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 15 oz can canned black beans
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 medium onion
- 1 medium red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup low-fat cheddar cheese
- 6 large whole wheat tortillas
- 0.5 cup salsa
- 0.25 cup cilantro
- 1 whole lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for about 25 minutes, or until rice is tender and water is absorbed.
While the rice is cooking, prepare the other ingredients. Drain and rinse the canned black beans. Mince the garlic cloves, dice the onion, and chop the red bell pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced onion, and sauté for 3-4 minutes until the onion becomes translucent.
Add the chopped red bell pepper to the skillet and continue to sauté for another 5 minutes until the pepper softens.
Stir in the drained black beans, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for an additional 5 minutes, stirring occasionally.
Once the rice is cooked, add it to the skillet with the bean mixture. Stir well to combine all ingredients evenly.
Grate the low-fat cheddar cheese if not pre-shredded. Lay out the whole wheat tortillas flat and evenly distribute the rice and bean mixture among the 6 tortillas.
Top each portion of the filling with the grated low-fat cheddar cheese and a spoonful of salsa.
Roll up each tortilla into a burrito by folding in the sides and rolling it up from the bottom, ensuring the filling is tightly wrapped.
Sprinkle with fresh cilantro and squeeze lime juice over the burritos before serving.
Serve immediately while hot, or wrap each burrito in foil for a packed meal. Enjoy your low-fat cheesy bean and rice burrito!
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6209 mg | 270% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 75.0 g | 268% | |
| Total Sugars | 25.7 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1457 mg | 112% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3835 mg | 82% | |
*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.
