Description
Delicious vegetarian burritos filled with black beans, fresh veggies, and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 red bell pepper (cored and chopped)
- 1/2 green bell pepper (cored and chopped)
- 1/2 medium red onion (peeled and diced)
- 3 cloves garlic (minced)
- 1 cup canned black beans (drained and rinsed)
- 1/2 cup cilantro (roughly chopped)
- 1/2 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup lime juice (about 3 limes)
- 2 burrito-size tortillas
- 1 cup cooked rice (any type)
- 1/2 avocado (pitted and sliced)
- 1/2 cup Colby-Jack cheese (shredded)
Instructions
- Place a large deep-sided skillet over medium-high heat. Add the oil, and once hot, add the bell peppers and onion. Cook for 5 minutes until softened. Add the garlic, stir, and cook for 1 minute.
- Add the black beans, cilantro, cumin, salt, and pepper, and stir to combine. Cook for 1-2 minutes. Pour in the lime juice and simmer until the liquid is cooked down. Remove from the heat and set aside.
- Assemble the burritos by adding 1/2 cup of cooked rice to the center of each tortilla and forming it into a flat rectangle. Add half of the bean mixture, avocado slices, and cheese to each burrito. Fold in the side and then wrap tightly.
- If desired, toast the burritos in a panini press or in a hot, dry skillet until golden brown and crispy on the outside.
- Serve warm with your favorite sides or salsa.
Notes
- These burritos are great for meal prep; you can make a batch and freeze them for later.
- Feel free to customize with your favorite ingredients, such as corn or salsa.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg