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Vegetarian Black Bean Burritos
These vegetarian Black-Bean Stuffed Burritos where inspired by a Chicken and Black Bean Burrito recipe in a recent issue of Cooking Light. We eat vegetarian at least once or twice a week. I chose this recipe for our vegetarian night, and used a few of these tips to tweak it from the original.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 Burritos
Calories: 353 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 1/2 Tablespoons water
- 2 Tablespoons fresh lime juice
- 1 - 2 teaspoon chili powder adjust for heat preference
- 3/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 3/4 cups canned black beans drained and rinsed
- 1/4 cup thinly sliced green onion
- 1/3 cup salsa
- 1/3 cup red bell pepper diced
- 1/3 cup zucchini diced
- 1/3 cup corn
- 2 Tablespoons finely chopped cilantro
- salt and pepper to taste
- 4 8-inch flour tortillas
- 3/4 cup Monterey jack cheese or Pepper Jack cheese
- 2 teaspoons olive oil or canola oil - plus additional as needed
Instructions
- In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil.
- Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside.
- In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into the bean mixture along with the corn and cilantro. Season to taste with salt and pepper.
- Warm the tortillas in the microwave, or whatever your preferred method, so the tortillas do not break when folding. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablespoons of cheese, then roll up – folding the ends in to create a little pouch.
- Coat the surfaces of a heavy skillet with a small amount of oil. Heat the skillet over medium-high heat. Then, add the burritos and brown 3 minutes on each side. Repeat with remaining burritos.
Cup of Yum
Notes
- You can keep the burritos in a warm oven while you complete the browning process to keep them all warm before serving.
- Adapted from Cooking Light
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
46g
(15%)
Protein
15g
(30%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
19mg
(6%)
Sodium
933mg
(39%)
Potassium
516mg
(15%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1255IU
(25%)
Vitamin C
24.3mg
(27%)
Calcium
258mg
(26%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Burritos
Amount Per Serving
Calories 353
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 933mg | 39% |
| Potassium | 516mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1255IU | 25% |
| Vitamin C | 24.3mg | 27% |
| Calcium | 258mg | 26% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.