Easy Bean Burrito Recipe
Bean Burrito Recipe to make smoky vegetarian bean burritos filled with pinto beans, corn, sautéed green bell pepper, fresh vegetables, pickled jalapeños, creamy yogurt, and melted cheese.
Ingredients
- 2 tablespoons olive oil divided
- 1 medium onion half sliced and half finely chopped
- 1 large green bell pepper thinly sliced
- ¼ teaspoon salt plus more to taste
- 2 cloves garlic minced
- 1 15-ounce can pinto beans drained and rinsed
- 1 teaspoon taco seasoning or Mexican seasoning
- ½ teaspoon red chili flakes adjust to taste
- ½ cup sweet corn fresh, frozen, or canned
- 1 tablespoon chipotle pepper in adobo sauce chopped
- 2–3 tablespoons water only if needed
- 4 large Missin Carb Balance flour tortillas warmed
- ½ cup Greek yogurt or sour cream for spreading
- ¼ teaspoon paprika or mild red chili powder
- 1 small tomato diced
- ½ small cucumber diced; add black pepper to taste
- ¼ cup jalapeños pickled, drained
- 1 cup shredded cheese cheddar, Monterey Jack, mozzarella, or Mexican blend
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the sliced onion and cook until it begins to soften.
- Add the sliced green bell pepper.
- Season with salt and sauté until crisp-tender. Transfer the vegetables to a plate.
- Add 1 teaspoon oil to the same skillet. Cook the chopped onion and garlic until fragrant.
- Add the pinto beans, taco seasoning, chili flakes, and salt. Stir and lightly mash some of the beans, leaving plenty whole.
- Stir in the sweet corn.
- Add the chipotle pepper in adobo and cook until the filling is hot, smoky, and thick. Add water only if needed.
- Warm a flour tortilla over a low gas flame or in a dry skillet until soft and flexible.
- Place the warm tortilla on a clean board.
- Mix the Greek yogurt or sour cream with paprika and spread it down the center.
- Add a layer of the sautéed onion and green bell pepper.
- Add diced tomato and cucumber and season with black pepper.
- Spoon on the pinto bean and corn filling and add pickled jalapeños.
- Finish with shredded cheese.
- Fold in the sides and roll the tortilla tightly around the filling.
- Optional: toast the burrito seam-side down in a dry skillet for 1 to 2 minutes per side.
Notes
Keep the bean filling thick to prevent soggy burritos. Warm the tortillas before rolling so they do not tear. For freezer burritos, omit the yogurt, tomato, and cucumber and cool the filling before assembling.
Nutrition
Calories: 291kcalCarbohydrates: 17gProtein: 17gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 23mgSodium: 709mgPotassium: 367mgFiber: 4gSugar: 8gVitamin A: 863IUVitamin C: 41mgCalcium: 235mgIron: 2mg
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