Best 7 Corn N Bean Burritos Recipes

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**Savory and Satisfying: Embark on a Culinary Adventure with Corn and Bean Burritos**

Indulge in a tantalizing symphony of flavors with our curated collection of corn and bean burrito recipes. These culinary delights offer a delectable blend of textures and tastes, making them a perfect choice for any occasion.

The vegetarian corn and bean burritos are a symphony of flavors and textures, featuring a hearty filling of corn, black beans, and an array of spices, wrapped in a warm and fluffy tortilla. The cheesy corn and black bean burritos take this classic dish to a whole new level, adding a generous helping of melted cheese for an extra layer of indulgence.

For those with dietary restrictions, the gluten-free corn and bean burritos cater to your needs, providing a delicious and satisfying meal without compromising on taste. The ultimate corn and black bean burritos live up to their name, combining all the best elements of this classic dish into one irresistible package.

Our recipes cater to a range of preferences and dietary needs, ensuring that everyone can savor the delight of corn and bean burritos. So, grab your apron and embark on a culinary journey with us as we explore the vibrant flavors and textures of these delectable creations.

Here are our top 7 tried and tested recipes!

CRISPY BEAN AND CHEESE BURRITOS



Crispy Bean and Cheese Burritos image

Crispy bean and cheese burritos are guaranteed to be family approved, and perfect for an easy weeknight meal. They include seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy. Serve warm, with homemade salsa and guacamole, for dipping.

Provided by beta3

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 tablespoon salsa
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
6 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend
1 ½ tablespoons vegetable oil, or as needed

Steps:

  • Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
  • Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
  • Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 39.6 g, Cholesterol 16.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 4.3 g, Sodium 562.3 mg, Sugar 0.3 g

BEANS AND CORN FOR BURRITOS



Beans and Corn for Burritos image

great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. I pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. It will keep up to a week in the fridge and can be frozen. Cooking the beans and corn together insures that the kids get the right balance of amino acids (bean+corn or rice=protein, bean without corn or rice=gas).

Provided by landwings

Categories     Black Beans

Time 45m

Yield 5-10 serving(s)

Number Of Ingredients 12

2 (12 ounce) cans black beans, drained
1 (12 ounce) can kidney beans, drained
1 (12 ounce) can sweet corn, drained
1/4 cup olive oil
4 roma tomatoes, chopped and juices retained
2 garlic cloves, finely chopped
1 cooking onion, chopped
2 small fresh jalapenos, with seeds, finely chopped
1 lime, juice of (a key lime or a lima works best)
1/2 cup fresh cilantro, chopped
1 cup water
salt

Steps:

  • Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear.
  • Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.
  • Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices.
  • Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.
  • Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.
  • Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.

Nutrition Facts : Calories 363.4, Fat 12.7, SaturatedFat 1.8, Sodium 218.1, Carbohydrate 51.7, Fiber 14.5, Sugar 6, Protein 15.3

CORN, RICE & BEAN BURRITOS



Corn, Rice & Bean Burritos image

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They're fast to fix and won't put a dent in your wallet. -Sharon W. Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1-1/3 cups fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups cooked brown rice
8 flour tortillas (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat plain yogurt
2 green onions, sliced
1/2 cup salsa

Steps:

  • In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.

Nutrition Facts : Calories 326 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 500mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

CORN BURRITOS WITH RED SAUCE



Corn Burritos with Red Sauce image

These Corn Burritos in Red Sauce were made famous here in my hometown of Ventura. Basically a bean taquito topped with cheese & red sauce.

Provided by Chef Rodney

Categories     Appetizers     Main Course

Time 10m

Number Of Ingredients 10

12 Corn Tortillas (6 inch)
16 oz Refried Beans
1 Tsp Taco Seasoning
1 Cup Canola Oil (for frying)
1 Cup Cheddar Cheese (shredded)
15 oz Tomato Sauce
1/8 Tsp Dried Oregano
1/4 Tsp Cayenne Pepper
1/4 Tsp Garlic Powder
1 Tsp Canola Oil

Steps:

  • In a medium bowl, mix together refried beans and taco seasoning.
  • Spread about 1 to 2 tablespoons of the refried bean mixture down the side of each tortilla.
  • Roll tortillas up tightly, keeping ends open.
  • Heat oil in a large skillet over medium heat.
  • Carefully lay 2-3 burritos in the skillet, seam side down, and cook for 30-60 seconds, or until golden brown. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
  • Repeat the frying process until all the burritos are cooked.
  • In a mixing bowl, combine all ingredients and mix well

Nutrition Facts : Calories 148 kcal, Carbohydrate 18 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 474 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

BEAN AND CHEESE BURRITOS



Bean and Cheese Burritos image

Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.

Provided by Kay Chun

Categories     weeknight, burritos and nachos, main course

Time 40m

Yield 6 burritos

Number Of Ingredients 11

1/4 cup safflower or canola oil
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 pepper)
Kosher salt and black pepper
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup store-bought or homemade pico de gallo or salsa
1/4 teaspoon smoked paprika
6 (9- to 10-inch) flour tortillas
2 cups (8 ounces) shredded sharp Cheddar
Sour cream and hot sauce, for serving

Steps:

  • In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
  • Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
  • In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

BLACK BEAN AND RICE BURRITOS



Black Bean and Rice Burritos image

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

Provided by Bobikel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 17

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
  • Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
  • Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g

BLACK BEAN AND VEGETABLE BURRITOS



Black Bean and Vegetable Burritos image

An easy Black Bean and Vegetable Burritos recipe

Categories     Sandwich     Bean     Tomato     Vegetable     Vegetarian     Quick & Easy     Healthy     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
  • Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
  • Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

Tips:

  • Choose ripe and fresh corn: Look for corn that has bright green husks and tightly packed kernels. Avoid corn with dry or damaged husks.
  • Soak the corn husks: Soaking the corn husks makes them more pliable and easier to work with. Soak the husks in warm water for at least 30 minutes before using.
  • Use a variety of fillings: Don't be afraid to experiment with different fillings for your corn and bean burritos. Some popular options include cheese, beans, rice, vegetables, and meat.
  • Season the fillings: Be sure to season the fillings for your burritos with your favorite herbs and spices. This will help to add flavor and depth to the dish.
  • Roll the burritos tightly: When rolling the burritos, be sure to roll them tightly so that they don't fall apart.
  • Cook the burritos until they are golden brown: Cook the burritos in a hot skillet until they are golden brown and crispy. This will help to seal in the flavors and prevent the burritos from falling apart.

Conclusion:

Corn and 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 corn and beans. With a little creativity, you can create a variety of different corn and bean burritos that will please everyone at your table. So next time you're looking for a quick and easy meal, give corn and bean burritos a try!

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