Quick vegetarian bean burritos (Printer-Friendly Version)
# What You'll Need:
→ Burrito Filling
01 -
1 (15 oz) can black beans, drained and rinsed
02 -
1/2 cup corn (fresh, frozen, or canned)
03 -
1/2 bell pepper, chopped
04 -
1/2 onion, chopped
05 -
1/4 cup fresh cilantro, chopped
06 -
1 tablespoon butter or oil
07 -
1/2 teaspoon paprika
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon salt
12 -
1/2 teaspoon black pepper
13 -
Juice of 1 lime
→ For Assembly
14 -
1.5 cups shredded mozzarella or Mexican blend cheese
15 -
2 cups cooked rice (optional)
16 -
8 medium flour tortillas
17 -
Oil or cooking spray for the pan
→ Optional Toppings
18 -
Sour cream
19 -
Salsa
20 -
Creamy cilantro sauce
21 -
Chipotle sauce
# Let's Cook!:
01 -
Heat a large skillet over medium heat. Add the black beans, corn, chopped bell pepper, onion, cilantro, butter or oil, lime juice, and all the spices (paprika, garlic powder, onion powder, cumin, salt, and black pepper). Sauté for 2-4 minutes on high heat until vegetables are slightly softened and everything is well combined. Remove from heat and set aside.
02 -
Lay a tortilla flat on a plate or clean counter. Add about 1/4 cup of the bean mixture in the center, followed by 1/4 cup rice (if using), and 2-3 tablespoons of cheese. Be sure to leave about 2-3 inches from the edges uncovered. Fold the sides of the tortilla toward the center, then fold the bottom up and roll tightly to form a burrito. Repeat with the remaining tortillas and filling.
03 -
Heat a large skillet or griddle over medium heat and add about 1 teaspoon of oil or spray with cooking spray. Place the assembled burritos seam-side down on the hot surface and cook for 1-2 minutes on each side until golden brown and crispy. If you want the classic ridge marks, use a ridged griddle pan.
04 -
Serve the burritos warm with your choice of toppings such as sour cream, salsa, creamy cilantro sauce, or 5-minute chipotle sauce.
# Recipe Notes:
01 -
These burritos can be made ahead and refrigerated for up to 3 days
02 -
For a vegan option, use oil instead of butter and skip the cheese or use a plant-based alternative
03 -
Brown rice, quinoa, or cauliflower rice can be substituted for white rice
04 -
Wrapping the burritos tightly is key to preventing filling from falling out during cooking