Best 19 Bean Burrito Recipes

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**Indulge in the Culinary Delight: Bean Burritos with Variations to Tantalize Your Taste Buds**

Discover the vibrant flavors of Mexican cuisine with our tantalizing bean burritos. These delectable wraps are a symphony of textures and tastes that will delight your palate. Inside each tortilla, a hearty filling of seasoned refried beans takes center stage, accompanied by fluffy rice, crisp lettuce, and juicy tomatoes. The options to customize your burrito are endless, making it a customizable treat. Unleash your culinary creativity by adding a variety of ingredients, from tangy salsa to creamy guacamole, and savor the perfect balance of flavors in every bite.

**Recipes Included:**

1. **Classic Bean Burrito:** Experience the quintessential bean burrito with this classic recipe. Simple yet satisfying, it features a blend of perfectly seasoned refried beans, fluffy rice, crisp lettuce, and juicy tomatoes, all wrapped in a warm tortilla.

2. **Spicy Bean Burrito:** For those who crave a fiery kick, the spicy bean burrito is a must-try. This recipe adds a zesty blend of chili powder, cumin, and cayenne pepper to the refried beans, creating a flavorful filling that will ignite your taste buds.

3. **Veggie-Packed Bean Burrito:** This recipe caters to vegetarians and vegetable enthusiasts. It incorporates a medley of colorful bell peppers, zucchini, and corn into the bean filling, adding a delightful crunch and an extra dose of nutrients.

4. **Breakfast Bean Burrito:** Start your day with a hearty and flavorful breakfast bean burrito. Scrambled eggs, crispy bacon, and melted cheese join forces with the classic bean filling, creating a savory and satisfying morning meal.

5. **Guacamole Bean Burrito:** Avocado lovers, rejoice! This recipe elevates the classic bean burrito with a generous helping of creamy guacamole. Spread it liberally inside the tortilla before adding your favorite toppings for an extra layer of richness.

6. **Sweet Potato and Black Bean Burrito:** Experience a unique fusion of flavors with this recipe. Roasted sweet potato cubes add a natural sweetness to the black bean filling, while a tangy tomatillo salsa provides a delightful contrast.

7. **Baja Bean Burrito:** Inspired by the coastal flavors of Baja California, this recipe features a refreshing combination of grilled shrimp, blackened tilapia, and a zesty citrus-herb sauce. It's a seafood lover's delight!

Check out the recipes below so you can choose the best recipe for yourself!

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.

Provided by foodinmybelly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 9

6 frozen bean and cheese burritos
1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup
½ cup sour cream
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese
1 medium tomato, chopped
1 avocados - peeled, pitted and sliced
1 (2.25 ounce) can sliced black olives, drained
½ cup salsa

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
  • Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.

Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.3 g, Cholesterol 47.2 mg, Fat 28.3 g, Fiber 7.4 g, Protein 16.9 g, SaturatedFat 12.7 g, Sodium 1587 mg, Sugar 6.4 g

BEEF AND BEAN BURRITO FILLING



Beef and Bean burrito filling image

I use this as a burrito filling and also for taco salads. Add some lettuce, tomatoes, cheese and sour cream...whatever you like...yum!

Provided by Mudpupsall

Categories     Beans

Yield 12 Large burritos

Number Of Ingredients 9

2 tablespoons oil
1 onion (chopped)
2 cloves garlic (minced)
2 lbs ground beef
1 tablespoon chili powder
1 teaspoon cumin
salt and pepper (to taste)
1 (8 ounce) can tomato sauce
1 (31 ounce) can refried beans

Steps:

  • Saute the onion in the oil until tender.
  • Add the beef and garlic and cook until meat is no longer pink.
  • Add the chili powder, cumin and other seasonings.
  • Stir in tomato sauce and simmer for five minutes.
  • Add refried beans and cook and stir until well blended.

SMOTHERED BEEF AND BEAN BURRITO CASSEROLE



Smothered Beef and Bean Burrito Casserole image

This is a great way to use up left over Recipe #20574. You can layer in leftover Spanish rice as well. Make this casserole lasagna style.

Provided by Karen From Colorado

Categories     Beans

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef or 1 1/2 lbs beef roast, shredded
salt and pepper
1 (15 ounce) can refried beans
1 (4 ounce) can green chilies, diced
10 flour tortillas
2 cups green chili sauce (canned green enchilada sauce works well if you don't wish to make green chili)
2 cups shredded cheese
2 cups shredded romaine lettuce
2 large tomatoes, diced
sour cream

Steps:

  • Brown the ground beef with the salt and pepper to taste (if using shredded meat that has already been cooked, skip this step.
  • Mix the meat, beans and green chilies together.
  • Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
  • Spread 1/3 of the meat and bean mixture on top of tortillas.
  • Pour 1/2 cup of the sauce over the meat.
  • Sprinkle on 1/2 cup of the cheese.
  • Repeat layer once more.
  • Add one more layer by adding tortillas and meat mixture.
  • Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
  • Sprinkle with remaining cheese.
  • Bake in 350 degree oven until hot and the cheese is melted.
  • Top with lettuce and tomatoes.
  • Serve with sour cream.

SWEET POTATO AND BLACK BEAN BURRITO



Sweet Potato and Black Bean Burrito image

Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!

Provided by Sharon123

Categories     Southwestern U.S.

Time 1h5m

Yield 8-12 portions

Number Of Ingredients 14

5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons other vegetable oil or 2 teaspoons broth
3 1/2 cups diced onions
4 garlic cloves, minced (or pressed)
1 tablespoon minced fresh green chili pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
4 1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaf
2 tablespoons fresh lemon juice
1 teaspoon salt
12 (10 inch) flour tortillas
fresh salsa

Steps:

  • Preheat the oven to 350*.
  • Place the sweet potatoes in a medium saucepan with the salt and water to cover.
  • Cover and bring to a boil, then simmer until tender, about 10 minutes.
  • Drain and set aside.
  • While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
  • Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
  • Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
  • Remove from the heat and set aside.
  • In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
  • Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
  • Lightly oil a large baking dish.
  • Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
  • Cover tightly with foil and bake for about 30 minutes, until piping hot.
  • Serve topped with salsa.

CHICKEN AND BEAN BURRITO VERDE



Chicken and Bean Burrito Verde image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 teaspoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 15-ounce can of low-sodium white beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/2 teaspoon, plus a pinch, of salt
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 teaspoons fresh lime juice
Freshly ground black pepper
4 whole wheat flour tortillas (about 9 inches in diameter)
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
1 jalapeno finely diced
1/2 ripe avocado, thinly sliced
1/2 cup tomatillo salsa
1/2 cup low-fat Greek-style yogurt

Steps:

  • Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
  • Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
  • Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
  • To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
  • Serve with the salsa and yogurt alongside.
  • Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
  • Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc

QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO



Quick Sweet Potato, Mushroom, and Black Bean Burrito image

This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.

Provided by Katherine Sacks

Categories     Vegetarian     Burrito     Sweet Potato/Yam     Mushroom     Bean     Lunch     22-Minute Meals

Yield Serves 4

Number Of Ingredients 17

3/4 cup quick-cooking white rice
2/3 cup Mexican salsa verde, divided
4 tablespoons chopped cilantro, divided
2 tablespoons vegetable oil, divided
1 medium (about 8 ounces) sweet potato, grated
1 teaspoon kosher salt, divided
1 teaspoon ground cumin, divided
1/2 teaspoon cayenne pepper, divided
8 ounces sliced button mushrooms
1/2 medium red onion, thinly sliced
1 (16-ounce) can black beans, rinsed, drained
5 ounces baby spinach
1 lime, halved
4 (12") flour tortillas
1/3 cup sour cream
3/4 cup grated Monterey Jack cheese (about 2 1/2 ounces)
1 avocado, diced

Steps:

  • Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
  • Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
  • Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
  • Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
  • Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.

TOMATO SPINACH AND BEAN BURRITO



Tomato Spinach and Bean Burrito image

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Provided by Lisa D.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
¼ cup water
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
1 ripe avocado, sliced
4 tablespoons sour cream
4 tablespoons salsa

Steps:

  • Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.

Nutrition Facts : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g

PORK AND BEAN BURRITO



Pork and Bean Burrito image

This is a delicious burrito that is baked in your oven. The beans and salsa make it extra good!

Provided by Teresa Sykes

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h5m

Yield 8

Number Of Ingredients 11

1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 onions, chopped, divided
1 (1.25 ounce) package salsa seasoning mix
salt and ground black pepper to taste
2 (4 ounce) pork steaks, or more to taste
½ cup butter
1 (15 ounce) can refried beans
1 burrito seasoning
8 large flour tortillas
1 (15 ounce) can chili, or more as needed
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Mix diced tomatoes with green chile peppers, 1 chopped onion, salsa seasoning mix, salt, and pepper together in a bowl; refrigerate until the salsa flavors blend, at least 1 hour.
  • Bring a pot of water to a boil. Cook pork steaks in the boiling water until cooked through, 10 to 15 minutes. Remove pork steaks from water and cut into pieces.
  • Heat butter in a skillet over medium heat; cook and stir pork and remaining 1 chopped onion in the hot butter until onion is tender, about 30 minutes. Mix refried beans, burrito seasoning, and 1/2 of the salsa into the pork mixture.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spoon pork mixture down the center of each tortilla and roll tortilla around the filling. Place burritos in a baking dish. Top burritos with chili and Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Serve burritos with remaining salsa.

Nutrition Facts : Calories 641.4 calories, Carbohydrate 65.8 g, Cholesterol 84 mg, Fat 31.9 g, Fiber 8.7 g, Protein 24.2 g, SaturatedFat 16.6 g, Sodium 1938.2 mg, Sugar 3.6 g

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

Categories     Bean     Cheese     Tomato     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Winter     Healthy     Cilantro     Tortillas     Monterey Jack     Gourmet     Small Plates

Yield Makes 12 burritos, serving 6

Number Of Ingredients 12

For the filling
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons olive oil
two 1-pound cans black, pinto, or pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeño chilies if desired, seeded and chopped (wear rubber gloves)
1/4 cup chopped fresh coriander if desired
twelve 7- to 8-inch flour tortillas warmed
1 1/2 cups grated Monterey Jack (about 6 ounces)
guacamole and tomato salsa as accompaniments

Steps:

  • Make the filling:
  • In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
  • Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.

ADZUKI BEAN TACO/BURRITO FILLING



Adzuki Bean Taco/Burrito Filling image

These small red beans have a texture and flavor that approximates ground beef, in my opinion, but you could also use black beans or pinto beans in this recipe. Cooking time includes soaking the beans overnight.

Provided by Prose

Categories     Beans

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup dry adzuki beans
6 -8 cups water
1 tablespoon olive oil
1 onion
3 garlic cloves
2 cubes vegetarian chicken-flavored bouillon or 2 vegetarian beef-flavored bouillon
1 bay leaf
2 tablespoons taco seasoning
1 tablespoon crushed red pepper flakes (optional)

Steps:

  • Soak beans overnight in 4 cups water.
  • Drain and rinse.
  • In a large pot, sautee onions and garlic in oil.
  • Add beans and 2-4 cups of water (enough to cover). Bring to a simmer.
  • Add bouillon and bay leaf. Cook 1 hour, adding more water if necessary.
  • Add taco seasoning and crushed red pepper. Cook an additional 30 minutes or until water is reduced.
  • Remove bay leaf. Mash or blend about half the beans (I use an immersion blender) until the texture is similar to taco meat. Taste and stir in more seasonings if desired.

RICK'S BIG BAD BEAN BURRITO



Rick's Big Bad Bean Burrito image

This is a full meal in wrap.

Provided by Rick O'Leary

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 1

Number Of Ingredients 5

½ cup vegetarian refried beans
1 large whole-wheat tortilla
2 romaine lettuce leaves
½ avocado, peeled and sliced
¼ cup fresh pico de gallo

Steps:

  • Stir refried beans in a saucepan over medium-low heat until hot, 2 to 4 minutes.
  • Warm tortilla in a skillet over low heat until softened, 1 to 2 minutes. Transfer tortilla to a plate.
  • Layer lettuce onto tortilla. Spread warmed refried beans, avocado slices, and pico de gallo on top of lettuce. Roll tortilla around the fillings into a burrito shape.

Nutrition Facts : Calories 526.2 calories, Carbohydrate 97.1 g, Fat 17.4 g, Fiber 20.5 g, Protein 19.1 g, SaturatedFat 2.4 g, Sodium 1529.3 mg, Sugar 4.9 g

BLACK BEAN AND CORN BURRITO FILLING



Black Bean and Corn Burrito Filling image

Make and share this Black Bean and Corn Burrito Filling recipe from Food.com.

Provided by Good Vibe Goddess

Categories     Black Beans

Time 10m

Yield 1/4 cup, 16 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans black beans
1/2 cup corn (thaw if using frozen, or use 1 can corn)
1 tablespoon taco seasoning
1 small onion, diced
1 tablespoon diced green chilis
1 tablespoon vegetable oil
1/2 cup salsa (I like a medium spicyness)

Steps:

  • Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
  • Add taco seasoning and black beans. Add a salsa and heat through.
  • I like to mash slightly before serving.
  • Serve with taco shells, burrito wraps or with tortilla chips as a dip.

BEEF 'N BEAN BURRITO STACK (CROCK POT, SLOW COOKER)



Beef 'n Bean Burrito Stack (Crock Pot, Slow Cooker) image

Make and share this Beef 'n Bean Burrito Stack (Crock Pot, Slow Cooker) recipe from Food.com.

Provided by NELady

Categories     Beans

Time 8h15m

Yield 1 stack, 4-6 serving(s)

Number Of Ingredients 13

2 (1 1/2 ounce) packages dry enchilada mix
3 cups water
2 (6 ounce) cans tomato paste
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
salt
2 lbs lean ground beef
1/2 cup chopped onion (to taste)
1 bell pepper, seeded and chopped, any color
2 jalapeno peppers, seeded, minced or 2 mild green chilies
5 -6 large flour tortillas (8 inch)
4 cups shredded Mexican blend cheese
1 (12 ounce) can refried beans

Steps:

  • First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.
  • Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.
  • Spoon a small amount of sauce into bottom of the slow cooker.
  • Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.

BLACK BEAN AND CHEESY BURRITO - WW



Black Bean and Cheesy Burrito - Ww image

Make and share this Black Bean and Cheesy Burrito - Ww recipe from Food.com.

Provided by Miranda Mirocha

Categories     Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 4

1/3 cup cooked black beans
2 ounces low-fat cheddar cheese or 2 ounces colby cheese, shredded
1/4 cup salsa
1 medium flour tortilla, 6-inch

Steps:

  • Layer black beans on tortilla and top with cheese.
  • Microwave until cheese melts.
  • Roll up tortilla, top with salsa.

BLACK BEAN BURRITO BAKE



Black Bean Burrito Bake image

This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking. From Cooking Light.

Provided by hepcat1

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 chipotle chile in adobo, chopped finely
1/2 cup reduced-fat sour cream
1 (15 ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole kernel corn, thawed
4 (8 inch) flour tortillas
1 cup salsa
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 350°.
  • Combine sour cream and chile in a medium bowl; let stand 10 minutes.
  • Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
  • Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Nutrition Facts : Calories 423.2, Fat 13.1, SaturatedFat 6.2, Cholesterol 24.4, Sodium 834.8, Carbohydrate 60.9, Fiber 10.4, Sugar 3.2, Protein 18

BEAN BURRITO BOWL



Bean Burrito Bowl image

Burrito ingredients -- flavorful rice, beans, tomatoes, corn, cilantro and lettuce -- without a tortilla, layered in individual bowls or in a casserole dish

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 19

1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1 can (15 oz each) garbanzo beans, drained, rinsed
2 tablespoons Pure Wesson® Canola Oil
1 cup chopped red onion, divided
2 teaspoons minced garlic
2 cups brown rice, uncooked
2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
3-1/2 cups water
4 teaspoons ground ancho chile pepper
1-1/4 teaspoons ground cumin, divided
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1-1/2 cups shredded reduced fat Mexican cheese blend
2 cups shredded romaine lettuce
1/2 cup reduced fat sour cream

Steps:

  • 1. Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
  • 2. Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
  • 3. Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
  • 4. When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.

BEAN BURRITO BOWL



Bean Burrito Bowl image

Burrito ingredients -- flavorful rice, beans, tomatoes, corn, cilantro and lettuce -- without a tortilla, layered in individual bowls or in a casserole dish

Provided by ROTEL

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons Pure Wesson® Canola Oil
1 cup chopped red onion, divided
2 teaspoons minced garlic
2 cups brown rice, uncooked
2 (8 ounce) cans Hunt's® Tomato Sauce-No Salt Added
3 1/2 cups water
4 teaspoons ground ancho chili peppers
1 1/4 teaspoons ground cumin, divided
1 (15 ounce) can Ranch Style® Black Beans, drained, rinsed
1 (15 ounce) can garbanzo beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, and chilies. drained
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 1/2 cups shredded reduced-fat Mexican cheese blend
2 cups shredded romaine lettuce
1/2 cup reduced-fat sour cream

Steps:

  • Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
  • Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
  • Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
  • When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.

Nutrition Facts : Calories 286, Fat 4.1, SaturatedFat 1.5, Cholesterol 5.9, Sodium 291.6, Carbohydrate 55.5, Fiber 5.1, Sugar 1.5, Protein 7.9

BLACK BEAN AND CORN SALSA/BURRITO



Black Bean and Corn Salsa/burrito image

I saw an open bag of tortilla chips last night and was instantly starving for some salsa. Being at a loss of ingredients, I improvised. My boyfriend discovered that this also makes an amazing vegetarian burrito when thrown on a flour tortilla with some cheese and sour cream. Everything is pretty much just a guideline. Add or remove whatever you like.

Provided by Ashley Maassen

Categories     Lunch/Snacks

Time 2m

Yield 6 cups

Number Of Ingredients 9

1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn
1 onion, chopped
2 cloves garlic, minced or crushed or 2 cloves garlic salt
1/2 tablespoon cumin
1/2 tablespoon cayenne pepper
salt and pepper, to taste
cilantro, to taste (optional)

Steps:

  • Place all the ingredients in a large bowl.
  • Mix to combine.
  • Let it sit for a while if you like, it's completely not necessary.
  • I know I couldn't let it sit.
  • To make into a burrito: Layer salsa, cheese, and Tabasco (if you're like the boy) on flour tortilla.
  • Microwave 45 seconds.
  • Top with sour cream and serve.

BEAN BURRITO BAKE



BEAN BURRITO BAKE image

Categories     Bean     Bake     Low Fat

Yield 6 servings

Number Of Ingredients 6

6 low fat wraps 8" in diameter
1 can black beans or fat free refried beans
2.5 cups low fat spaghetti sauce
1 cup salsa
2 cups grated zucchini
2 cups low fat cheese (optional)

Steps:

  • Put 1/3 cup sauce in the bottom of an 8" diameter baking dish Combine remaining sauce with salsa Put one wrap in the baking dish Top with sauce, beans, zucchini and cheese. Continue to layer in this manner ending with sauce. Cover and bake at 350 degrees for 45 minutes.

Tips:

  • Use high-quality ingredients: Fresh beans, flavorful cheese, and a zesty salsa will make all the difference in the taste of your burrito.
  • Cook the beans properly: Soaking the beans overnight and then simmering them until they are tender will ensure that they are flavorful and easy to digest.
  • Don't overfill the burritos: Too much filling will make them difficult to roll and eat.
  • Warm the tortillas before filling them: This will make them more pliable and less likely to crack.
  • Serve the burritos with your favorite toppings: Guacamole, sour cream, salsa, and pico de gallo are all popular choices.

Conclusion:

Bean burritos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover beans. With a little planning and preparation, you can easily make bean burritos at home that are just as good as the ones from your favorite Mexican restaurant.

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