Description
These savory vegetarian bean and cheese burritos are a quick and easy meal perfect for a satisfying lunch or dinner. Packed with protein-rich black beans, melty cheese, and flavorful sautéed peppers and onions, wrapped in warm flour tortillas and topped with salsa and sour cream, these burritos deliver comfort and taste in every bite.
Ingredients
Scale
Vegetables and Beans
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
Dairy and Tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1/2 cup sour cream
Seasonings and Others
- 1/2 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt to taste
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, which takes about 5 minutes.
- Cook Beans with Spices: Add the drained black beans, cumin, chili powder, and a pinch of salt to the skillet. Cook everything together for an additional 5 minutes to allow the flavors to meld.
- Warm Tortillas: Warm your tortillas in a dry skillet or microwave for a few seconds until they become pliable and easy to fold.
- Assemble Burritos: Spoon a generous amount of the bean mixture onto the center of each tortilla. Then sprinkle shredded cheese, salsa, and sour cream over the top.
- Fold and Roll: Fold the sides of the tortilla inward, then roll it tightly from the bottom up to form a burrito.
- Serve: Serve warm with extra salsa or sour cream on the side, if desired.
Notes
- For a spicier burrito, add chopped jalapeños or hot sauce.
- Use whole wheat tortillas for a healthier twist.
- To make it vegan, substitute cheese and sour cream with plant-based alternatives.
- Leftover burrito filling can be stored in the refrigerator for up to 3 days.
