Spicy Pinto Bean Burritos Recipe

Name: Spicy Pinto Bean Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (9-inch) flour tortillas; Vegetable cooking spray; 1 teaspoon extra-virgin olive oil; 1/2 cup chopped onion; 1 jalapeno pepper, seeded and minced; 1 teaspoon minced garlic; 2 cups canned pinto beans, drained, rinsed, and mashed; 1/2 cup nonfat process cream cheeseproduct, softened; 1/4 cup nonfat mayonnaise; 1/2 cup chopped green onions; 1/4 cup plus 2 tablespoons no-salt-added salsa; 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese; 3 cups finely shredded lettuce; 1 cup seeded, chopped tomato; 1/2 cup chopped green pepper; 2 tablespoons chopped fresh cilantro

Servings: persons

6 (9-inch) flour tortillas
Vegetable cooking spray
1 teaspoon extra-virgin olive oil
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
2 cups canned pinto beans, drained, rinsed, and mashed
1/2 cup nonfat process cream cheeseproduct, softened
1/4 cup nonfat mayonnaise
1/2 cup chopped green onions
1/4 cup plus 2 tablespoons no-salt-added salsa
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
3 cups finely shredded lettuce
1 cup seeded, chopped tomato
1/2 cup chopped green pepper
2 tablespoons chopped fresh cilantro

1
Place a damp paper towel in center of a sheet of aluminum foil. Stack tortillas on paper towel. Cover stack with another damp paper towel; seal foil. Bake at 250u00b0 for 10 minutes.
2
Coat a nonstick skillet with cooking spray; add olive oil. Place over medium heat until hot. Add 1/2 cup onion; saute 4 minutes. Add jalapeno and garlic; saute 1 minute. Add pinto beans; cook 3 minutes or until thoroughly heated, stirring frequently. Combine cream cheese and mayonnaise; stir well.
3
Spoon about 1/4 cup bean mixture down one side of each tortilla. Top evenly with cream cheese mixture, green onions, and salsa. Roll up tortillas; arrange seam side down in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and bake at 350u00b0 for 20 minutes. Sprinkle with Cheddar cheese; bake, uncovered, 5 minutes or until cheese melts. Place 1/2 cup lettuce and 1 burrito on each plate. Top burritos evenly with tomato, green pepper, and cilantro.

1030

kcal

Calories

Fat

156

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 16 ingredients. The key ingredients include: 6 (9-inch) flour tortillas, Vegetable cooking spray, 1 teaspoon extra-virgin olive oil, 1/2 cup chopped onion, and more.

Yes, Spicy Pinto Bean Burritos falls under the General 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!

Spicy Pinto Bean Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions