Description
These Savory Vegetarian Bean and Cheese Burritos are a quick and delicious meal perfect for any time of day. Featuring a flavorful mix of black beans, sautéed bell peppers and onions, seasoned with cumin and chili powder, and complemented by melted cheese, salsa, and sour cream, these burritos bring a satisfying blend of textures and tastes. Ready in just 30 minutes, they’re ideal for a hearty lunch or dinner that everyone will love.
Ingredients
Scale
Bean & Vegetable Mixture
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt to taste
Burrito Assembly
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1/2 cup salsa
- 1/2 cup sour cream
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, stirring frequently until they become soft and fragrant, about 5 minutes.
- Cook Beans with Seasoning: Add the drained black beans to the skillet along with cumin, chili powder, and a pinch of salt. Stir well and cook for another 5 minutes to let the flavors meld together.
- Warm Tortillas: Heat the tortillas in a dry skillet or microwave for a few seconds until they become soft and pliable for easy folding.
- Assemble Burritos: Spoon a generous amount of the bean and vegetable mixture onto the center of each warm tortilla. Sprinkle shredded cheese evenly over the top, then add salsa and sour cream.
- Fold and Roll: Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom up to secure all ingredients inside.
- Serve: Serve the burritos warm with extra salsa or sour cream on the side as desired.
Notes
- To make these burritos vegan, substitute the cheese and sour cream with plant-based alternatives.
- For extra spice, add chopped jalapeños or hot sauce to the filling.
- You can use whole wheat tortillas for a healthier option.
- If preferred, add cooked rice or corn kernels to the bean mixture for a heartier burrito.
- These burritos can be wrapped in foil and stored in the fridge for up to 2 days and reheated in a skillet or microwave.
