Vegetarian Tex Mex Bean Burritos
Savor the bold and vibrant flavors of **Vegetarian Tex Mex Bean Burritos**, a hearty and wholesome meal perfect for weeknight dinners or meal prep. Packed with protein-rich black beans, sweet corn, and zesty diced tomatoes with green chilies, this recipe is elevated with a fragrant blend of cumin, chili powder, and smoked paprika. Combined with fluffy rice, fresh cilantro, and creamy shredded cheddar cheese, this vegetarian dish is both satisfying and flavorful. Wrapped in soft, warm flour tortillas and optionally toasted to perfection, these burritos are easy to prepare in just 35 minutes. Serve them with tangy salsa and creamy sour cream for a customizable Tex-Mex feast the whole family will adore. Whether you're looking for a vegetarian dinner idea or a filling make-ahead lunch, these burritos are sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic cloves, minced
- 15 ounces Black beans, drained and rinsed
- 1 cup Corn kernels, fresh or frozen
- 10 ounces Canned diced tomatoes with green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Cooked white or brown rice
- 0.25 cup Fresh cilantro, chopped
- 1 cup Shredded cheddar cheese
- 6 pieces Flour tortillas, burrito-size
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 5 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the black beans, corn, and canned diced tomatoes with their juice to the skillet. Stir to combine.
Season the bean mixture with cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the flavors meld together and the mixture is heated through.
Remove the skillet from the heat and stir in the cooked rice and fresh cilantro.
Warm the flour tortillas in a microwave or on a dry skillet for 15-20 seconds to make them pliable.
Place a scoop of the filling mixture onto the center of each tortilla. Top with shredded cheddar cheese.
Fold the sides of the tortilla, then roll it up from the bottom to form a burrito.
Optionally, heat the wrapped burritos on a dry skillet for 1-2 minutes on each side to lightly toast the tortillas.
Serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 544 mg | 12% | |
*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.
