Two Bean Burritos
Savor the delightful simplicity of these Two Bean Burritos, a hearty and flavorful vegetarian dish perfect for weeknight dinners or quick on-the-go meals. Packed with protein-rich pinto and black beans, seasoned with aromatic garlic, cumin, and chili powder, these burritos bring bold southwestern flavor to your table in just 25 minutes. Customize each burrito with optional fluffy cooked rice and a medley of fresh, colorful toppings like shredded cheddar cheese, salsa, crisp lettuce, and diced tomatoes. Finish with a dollop of tangy sour cream and a sprinkle of chopped cilantro for a vibrant, mouthwatering bite. Whether you're craving a satisfying home-cooked meal or a portable lunch option, these bean burritos are a nutritious, easy-to-make recipe the whole family will love.
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 cup Pinto beans (drained and rinsed)
- 1 cup Black beans (drained and rinsed)
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 cup Cooked rice (optional)
- 1 cup Shredded cheddar cheese
- 0.5 cup Fresh salsa
- 1 cup Chopped lettuce
- 0.5 cup Diced tomatoes
- 0.5 cup Sour cream
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Heat the olive oil in a skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the pinto beans and black beans, then season with ground cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are warmed through and slightly soft.
If you are using cooked rice, warm it up in a separate pan or microwave according to the package instructions.
Warm the tortillas in a dry skillet over medium heat for about 20 seconds on each side or wrap them in aluminum foil and heat in a 350°F (175°C) oven for 5 minutes.
Assemble the burritos by placing a layer of the cooked bean mixture in the center of each tortilla. Add a scoop of cooked rice (if using), a sprinkle of shredded cheese, a spoonful of fresh salsa, chopped lettuce, and diced tomatoes.
Top with a dollop of sour cream and a sprinkle of chopped cilantro.
Fold the sides of each tortilla inward, then roll up tightly from the bottom to form a burrito.
Serve immediately, or wrap in foil for on-the-go convenience. Enjoy your Two Bean Burritos!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 15.0 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1486 mg | 114% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1895 mg | 40% | |
*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.
