Bean Burritos Recipe
Mexican-inspired · Main course · 35 min total
These hearty bean burritos are packed with seasoned black beans, rice, and melted cheese, wrapped in a warm flour tortilla. They're easy to make and perfect for a quick weeknight dinner.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt to taste
- 1 cup cooked rice
- 1/2 cup salsa
- 4 large flour tortillas (10-inch)
- 1 cup shredded cheddar or Monterey Jack cheese
- Optional toppings: sour cream, guacamole, chopped cilantro
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Add black beans, cumin, chili powder, and salt. Cook, stirring occasionally, for 5 minutes. Mash some beans with a fork for a creamier texture.
- Stir in cooked rice and salsa. Cook for 2 more minutes until heated through. Remove from heat.
- Warm tortillas in a dry skillet or microwave until pliable. Place about 1/2 cup of bean mixture in the center of each tortilla. Sprinkle with cheese.
- Fold in the sides of the tortilla, then roll tightly from the bottom to enclose the filling.
- Place burritos seam-side down in a skillet over medium heat. Cook for 2-3 minutes per side until golden and crisp. Serve immediately with desired toppings.
Tips
- For extra flavor, add a squeeze of lime juice to the bean mixture.
- Burritos can be assembled ahead and refrigerated. Reheat in a skillet or oven.
- To make vegan, omit cheese or use vegan cheese and skip sour cream.
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