Bean and Cheese Burrito
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (3)

Bean and Cheese Burrito

NUTRITION · PER SERVING50M COOK
CAL 30%·PRO 47%
CARBS 83G56% OF CAL
7G FIBER0G ADDED0G INTRINSIC72G OTHER3G TOTAL SUGAR
FAT 19G29% OF CAL
9G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Flour tortillas filled with spiced beans, rice, corn, and cheese, then crisped in a skillet. A satisfying vegetarian burrito packed with flavor and texture.

mainmexicantacobeans
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Nutrition & ingredients

Ingredients

serves 8
  • Cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion (1/2 onion)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon diced jalapeño (seeds and ribs removed, optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon ground chili powder (I use McCormick, which is very mild)
  • Salt and pepper
  • 1 cup long grain white rice
  • 1-3/4 cups chicken broth (or stock, or vegetable stock for vegetarian option; I love Swanson’s best!)
  • 1 cup pinto beans (or refried beans, see note 1)
  • 1 cup black beans (drained and rinsed)
  • 1 cup frozen corn
  • 1/4 cup thinly sliced green onions
  • 1 lime
  • 2 cups freshly shredded extra-sharp Cheddar cheese
  • 8 tablespoons sour cream (lite or fat-free is great)
  • 8 large tortillas (burrito sized)
  • Optional toppings (see note 2)
PREP
30M
SODIUM
1099MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.