Loaded Vegetarian Black Bean and Rice Burritos
User Reviews
4.8
Loaded Vegetarian Black Bean and Rice Burritos
Description
This recipe combines olive oil-sautéed onions, red bell peppers, and garlic dressed with cumin and chili powder to build a spiced vegetable base. It’s mixed with pre-cooked rice, rinsed black beans, diced tomatoes with chilies, and salsa to create a rich filling. The mixture is spooned into warmed flour tortillas, rolled, placed snugly in a baking dish, topped with remaining salsa and shredded Mexican cheese, then baked until heated through and cheese melts.
The burritos have a warm, soft tortilla exterior with a filling that’s moist but not soggy, featuring soft beans, tender peppers, and flavorful spices. The melted cheese and salsa topping add creaminess and zest.
This dish makes a filling main meal and keeps well refrigerated for about five days or frozen for longer storage. Warming the tortillas briefly before assembling makes rolling easier. Fresh cilantro garnish adds a bright finish.
Ingredients
- 3 tablespoons olive oil
- 1 onion diced small, large, sweet Vidalia or white
- 1 red bell pepper seeded and diced small, large
- 3 to 5 cloves garlic finely minced or pressed
- 1 tablespoon cumin ground
- 1 tablespoon chili powder or to taste
- rice I used Spanish rice, one 8.8-ounce package precooked or 2 cups cooked
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- black beans drained and rinsed (I used no-salt added, canned
- Rotel tomatoes I used Original flavor, one 10-ounce can or similar tomatoes with green chiles
- 16- ounces salsa divided (I used chunky, medium heat)
- 1 pound flour tortilla shells about 10 tortillas, 7-inches in diameter each, soft
- 1 cup Mexican cheese blend shredded
- cilantro finely minced for garnishing, fresh
Instructions
- Preheat oven to 375F. Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside.
- To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently.
- Add the red peppers, stir to combine, and cook for about 3 to 4 minutes or until peppers begin to soften.
- Add the garlic, stir to combine, and cook for 1 minute or until fragrant.
- Evenly sprinkle the cumin, chili powder, add the rice, salt, pepper, black beans, Rotel, 1/4 cup salsa, stir to combine, and cook for about 3 minutes or until heated through. Remove skillet from the heat.
- To each tortilla, add a heaping 1/2 cup filling, roll up each burrito, and place in the prepared baking dish, seam side down. Repeat with all remaining tortillas or until filling is gone; nestle each burrito closely next each other. *
- Evenly drizzle the remaining salsa over the top and evenly top with cheese. For a make ahead option, stop here, cover, and refrigerate until ready to bake.
- When you’re ready to bake, bake for about 15 minutes, or until cheese has melted and salsa is lightly bubbling.
- Garnish with cilantro and serve immediately.
Notes
- Warm tortillas before filling to make rolling easier—microwave 15 seconds per side stacked on the turntable.
- Store leftover burritos tightly covered in the fridge up to 5 days or freeze up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 314kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 23mg | 8% |
| Sodium | 1038mg | 43% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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