Black Bean and Vegetable Burritos Recipe

Name: Black Bean and Vegetable Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno chile; 8 tablespoons grated Monterey Jack cheese (about 2 ounces); 4 tablespoons nonfat sour cream; 4 tablespoons chopped fresh cilantro

Servings: persons

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 jalapeno chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

1
Preheat oven to 350F.
2
Wrap tortillas in foil.
3
Warm in oven until heated through, about 15 minutes.
4
Meanwhile, combine onion and oil in large nonstick skillet.
5
Stir over medium-high heat until onion is golden, about 6 minutes.
6
Add cumin and chili powder; stir 20 seconds.
7
Add bell pepper, corn and carrot; saute until almost tender, about 5 minutes.
8
Add beans, tomatoes and jalapeno; bring to simmer.
9
Season with salt and pepper.
10
remove from heat.
11
Place warm tortillas on work surface.
12
Spoon filling down center, dividing equally.
13
Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro.
14
Fold sides of tortillas over filling, forming packages.
15
Turn each package, seam side down, onto plate.

721

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 9- to 10-inch-diameter flour tortillas, 3/4 cup chopped onion, 2 teaspoons vegetable oil, 1/2 teaspoon ground cumin, and more.

Yes, Black Bean and Vegetable Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Vegetable Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions