Pinto Bean Burritos
Packed with flavor and wholesome ingredients, these pinto bean burritos are a quick and satisfying meal perfect for busy weeknights or casual gatherings. Featuring creamy, seasoned pinto beans infused with cumin, chili powder, and smoked paprika, these burritos are layered with shredded cheddar cheese, fresh avocado slices, crisp lettuce, and a dash of zesty salsa, all wrapped up in warm, soft flour tortillas. With just 15 minutes of prep time and a simple skillet cooking technique, this vegetarian recipe is as easy as it is delicious. Customize your burritos with your favorite toppings like sour cream and cilantro, and enjoy them fresh or lightly warmed for a cozy, homemade touch. Ideal for anyone seeking a flavorful vegetarian burrito recipe that’s hearty, customizable, and family-approved!
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Recipe Information
Ingredients
- 2 cups (cooked or canned, rinsed and drained) Pinto beans
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Vegetable broth or water
- 4 Large flour tortillas
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.25 cup Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 1 cup Shredded lettuce
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until softened and slightly golden.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently.
Stir in the cumin, chili powder, smoked paprika, salt, and black pepper, and cook for 30 seconds until fragrant.
Add the pinto beans and vegetable broth or water to the skillet. Stir to combine, then simmer for about 5 minutes, mashing some of the beans with the back of a spoon or a potato masher to create a creamy texture.
Remove the skillet from heat and set the seasoned beans aside.
Warm the flour tortillas in a dry skillet or microwave for easy folding.
To assemble each burrito, spread 1-2 tablespoons of sour cream in the center of a tortilla, add 1/4 of the pinto bean mixture, and top with shredded cheddar cheese, salsa, avocado slices, shredded lettuce, and chopped cilantro.
Fold the sides of the tortilla in, then roll it up tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and fillings.
Serve immediately, or warm the assembled burritos in a skillet or oven for 2-3 minutes if desired. Enjoy!
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 6.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 923 mg | 20% | |
*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.
