bean burrito recipe
This delicious bean burrito is a quick and easy meal prepared with wholesome ingredients. Packed with black beans, cheese, and spices, this recipe serves as a perfect vegetarian option for lunch or dinner.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 spoon or spatula
- 1 measuring cups and spoons
- 4 large tortillas (10 inches)
- 1 aluminum foil or parchment paper optional for wrapping
Ingredients
- 2 cups canned black beans Drained and rinsed.
- 1 cup cooked rice
- 1 cup shredded cheddar cheese Half for mixing, half for crisping if desired.
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- to taste salt
- to taste pepper
- 4 large flour tortillas 10 inches.
- ½ cup sour cream Optional for serving.
- fresh cilantro Chopped, optional for garnish.
Instructions
- In a large skillet over medium heat, combine the black beans, cooked rice, cumin, chili powder, garlic powder, salt, and pepper. Stir well and heat until warmed through, about 5 minutes.
- Remove the skillet from the heat and stir in the salsa and half of the cheddar cheese. Mix until evenly combined.
- Place a large tortilla on a clean flat surface or plate. Spoon about 1 cup of the bean and cheese mixture onto the center of the tortilla, leaving some space around the edges.
- Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll the burrito tightly from the bottom up. Repeat with the remaining tortillas and filling.
- If desired, place the burritos seam-side down back in the skillet for a minute or two to crisp up the outside. Alternatively, they can be wrapped in aluminum foil for serving.
- Serve with sour cream and garnish with fresh cilantro if desired.
Notes
Feel free to customize the filling with ingredients such as diced bell peppers, corn, or avocado.
These burritos can be made ahead of time and stored in the fridge for a quick meal later in the week.
Leftover burritos can be frozen and reheated, making them ideal for meal prep.