Loaded Vegetarian Black Bean and Rice Burritos
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Averie Cooks · by Averie Sunshine★ 4.8 (28)

Loaded Vegetarian Black Bean and Rice Burritos

NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 24%
CARBS 44G54% OF CAL
7G FIBER29G OTHER8G TOTAL SUGAR
FAT 11G31% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Flour tortillas filled with seasoned rice, black beans, tomatoes, and cheese, topped with salsa. Freezer-friendly and satisfying without meat.

mainmexicantacobeansvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 3 tablespoons olive oil
  • 1 large sweet Vidalia or white onion (diced small)
  • 1 large red bell pepper (seeded and diced small)
  • 3 to 5 cloves finely minced or pressed garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder (or to taste)
  • one-8.8 ounce package precooked rice or 2 cups of your favorite cooked rice (I used Spanish rice)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • one 15-ounce can black beans (drained and rinsed (I used no-salt added))
  • one 10-ounce can Rotel or similar tomatoes with green chiles (I used Original flavor)
  • 16- ounces salsa (divided (I used chunky, medium heat))
  • 1 pound soft flour tortilla shells (about 10 tortillas, 7-inches in diameter each)
  • 1 cup shredded Mexican cheese blend
  • fresh cilantro (finely minced for garnishing)
PREP
10M
SODIUM
1132MG
ESTIMATE
COMPLETE

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