Best 2 Kidney Bean Burritos Recipes

**Kickstart Your Culinary Journey with a Flavorful Expedition into Kidney Bean Burritos: A Symphony of Textures and Tastes**

Embark on a tantalizing culinary adventure with our kidney bean burritos, a delectable fusion of flavors and textures that will captivate your taste buds. These burritos are a vibrant tapestry of colors, aromas, and textures, featuring tender kidney beans simmered in a symphony of spices, wrapped in a warm and soft tortilla, and adorned with a medley of fresh and vibrant toppings. Whether you're a seasoned epicurean or a novice home cook, this recipe will guide you through the art of crafting the perfect kidney bean burrito, ensuring a delightful and satisfying experience. From the initial preparation to the final assembly, we'll unveil the secrets behind this culinary masterpiece, promising a taste sensation that will leave you craving for more. So, prepare your palate for an unforgettable culinary journey as we delve into the world of kidney bean burritos.

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

EASY VEGAN BEAN BURRITO

Easy Vegan Bean Burrito image

This homemade vegan bean burrito is easy to make in only 15 minutes or less! It's such a healthy, satisfying and filling lunch or dinner idea full of delicious Mexican flavors and exciting textures.

Provided by Alena

Categories Dinner

Time 15m

Number Of Ingredients 11

Ingredients

2 large tortillas
3 oz salsa (80 g)
½ cup cooked kidney or black beans (80 g)
½ green onion, finely chopped
Salt, pepper & cayenne to taste
3 tbsp brown rice, cooked
½ avocado, sliced
2 tsp corn kernels
2 leaves lettuce, shredded
½ fresh tomato, chopped
3 tbsp red bell pepper, sliced (20 g)

Steps:

In a small bowl, mash beans and salsa with a fork. Don't overdo it; it's okay when some beans retain their texture.
Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
Make sure your burritos are not too full so that you can still roll them!
Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!

Nutrition Facts : Calories 440 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 17 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 681 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

ADDICTIVE SWEET POTATO BURRITOS

Addictive Sweet Potato Burritos image

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Provided by Karena

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g

Tips:

For a crispier burrito, pan-fry it in a little oil until golden brown on all sides.
Add a dollop of guacamole, salsa, or sour cream to your burrito for extra flavor.
If you don't have an oven, you can also cook the burritos in a skillet over medium heat until heated through.
To make the burritos ahead of time, cook them according to the directions and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve, reheat the burritos in a preheated oven at 350 degrees Fahrenheit until warmed through, about 15 minutes.

Conclusion:

Kidney bean burritos are a delicious, easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They're a great way to use up leftover kidney beans, and they're also a good source of protein and fiber. With a few simple ingredients and a little bit of time, you can make a batch of kidney bean burritos that the whole family will love.