Soy-Free Smothered Burrito
Indulge in the hearty comfort of a Soy-Free Smothered Burrito, a flavor-packed meal that's both satisfying and easy to make. Perfectly seasoned ground beef is paired with protein-rich black beans, wrapped in soft flour tortillas, and smothered in a rich homemade enchilada sauce. This soy-free recipe uses simple pantry staples like diced tomatoes, chicken broth, and bold spices like chili powder and cumin for a deeply savory flavor. Topped with a generous layer of melted cheese and garnished with fresh cilantro, these oven-baked burritos are ideal for a wholesome family dinner. Serve with optional sides like creamy avocado or tangy sour cream for added excellence. Ready in under an hour, this dish is a crowd-pleasing favorite that’s free from soy but full of bold, authentic taste!
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Recipe Information
Ingredients
- 4 large Flour tortillas
- 1 pound Ground beef
- 1 cup Black beans (canned, drained and rinsed)
- 2 cups Shredded cheese (cheddar or Monterey Jack)
- 1 medium Chopped onion
- 2 cloves Minced garlic
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 can (14 oz) Diced tomatoes
- 2 tablespoons Tomato paste
- 2 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Chopped fresh cilantro
- 1 sliced Avocado (optional)
- 0.5 cup Sour cream (optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-5 minutes.
Add the ground beef to the skillet. Cook, breaking it up with a spatula, until it is browned all over, about 7-10 minutes. Drain any excess fat.
Stir in the black beans, chili powder, and ground cumin. Cook for another 2-3 minutes until the mixture is well combined and heated through. Set this beef and bean mixture aside.
To make the enchilada sauce, in a medium saucepot, combine the diced tomatoes, tomato paste, chicken broth, salt, and black pepper. Bring to a simmer over medium heat and cook for about 15 minutes, stirring occasionally, until slightly thickened.
Preheat the oven to 375°F (190°C).
Spoon a portion of the beef and bean mixture along the center of each flour tortilla, sprinkle some shredded cheese, roll them up tightly, and place them seam-side down in a baking dish.
Pour the enchilada sauce evenly over the top of the burritos, ensuring they are completely covered.
Sprinkle the remaining shredded cheese over the top. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes. Sprinkle with chopped fresh cilantro.
Serve warm, with optional toppings like sliced avocado and sour cream.
Nutrition Facts
Calories |
3388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 7719 mg | 336% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 26.3 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2471 mg | 190% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4299 mg | 91% | |
*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.
