I make these at least once a week…they’re too good to pass up!
This vibrant vegetarian burrito is a great reminder that Mexican food can be healthy and delicious at the same time. Black beans and cheese add protein to this veggie powerhouse, and you could up the protein quotient even more by adding quinoa. Change out the vegetables depending on what you’ve got in your fridge and pat yourself on the back for making a yummy, healthy dish that everyone in your family will enjoy.
Black Bean Veggie Burrito
- 4 flour tortillas, burrito-sized
- 1 onion
- 1 tablespoon olive oil
- 8 ounces frozen sweet corn, thawed
- 1 red bell pepper
- 1 can black beans (15 ounces), rinsed and drained
- 3/4 teaspoon chili powder
- 1 teaspoon garlic, minced
- 1/2 teaspoon paprika
- 1 tomato
- 3 tablespoons fresh cilantro, chopped
- 1 cup Monterey Jack cheese, grated
- 1 cup cooked quinoa
- 1-2 tablespoons butter
- Preheat your oven to 350 degrees F. Wrap tortillas in aluminum foil. Warm them in the oven while you prepare the filling.
- Dice the onion. Heat olive oil in a large skillet over medium-high heat and sauté onion until translucent. 6-8 minutes.
- Chop the bell pepper. Add bell pepper and corn to the skillet, and cook until peppers are tender.
- Add black beans to the skillet. Stir in chili powder, garlic and paprika. Simmer for 3 minutes, stirring.
- Chop tomato and add to veggie mixture, along with quinoa. Stir in cilantro and remove from heat.
- Remove the warm tortillas from the oven and spread them out. Spoon bean and veggie filling into tortillas, forming a line in the center of the tortilla. Sprinkle with the cheese. Roll the tortilla around the filling, folding in the ends.
- Clean out skillet and melt butter over medium-high heat. Working in batches, add folded burritos and cook until browned on the bottom. Flip and repeat on other side. Continue with remaining burritos.
- Cut burritos in half and serve hot.
Recipe adapted from Iowa Girl Eats