Description
Prepare satisfying vegetarian burritos filled with seasoned black beans, melted cheese, and fresh cilantro-lime rice.
Ingredients
Scale
- 6 large flour tortillas
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup water or vegetable broth
- 1 cup cooked white rice
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 cup shredded Monterey Jack or cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- Stir in the rinsed black beans and water or broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the liquid reduces slightly. Mash about one-third of the beans against the side of the pan for texture. Season with salt and pepper. Remove from heat.
- In a separate bowl, combine the cooked rice, chopped cilantro, and lime juice. Season lightly with salt.
- Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
- To assemble each burrito, place a tortilla on a flat surface. Layer one-quarter of the bean mixture down the center. Top the beans with one-quarter of the rice mixture and sprinkle with cheese.
- Fold the sides of the tortilla inward over the filling. Fold the bottom edge up over the filling, then roll tightly toward the top edge to seal the burrito.
- If desired, place burritos seam-side down in a dry, hot skillet and cook for 1-2 minutes per side until lightly browned and the cheese is melted.
Notes
- For freezer-friendly burritos, assemble them completely, wrap tightly in foil, and freeze. Reheat in the oven or microwave.
- Add 1/4 cup of diced green chilies to the bean mixture for extra flavor.
- Use your favorite type of cheese, such as a Mexican blend or Pepper Jack.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 18
- Cholesterol: 20