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Hearty Vegetarian Black Bean and Cheese Burritos

These hearty burritos are packed with protein from black beans and creamy cheese, making a satisfying vegetarian meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 tablespoons olive oil For cooking the vegetables
  • 1 medium onion, chopped Adds flavor and texture
  • 2 cloves garlic, minced Enhances the flavor
  • 2 cans black beans, rinsed and drained Main source of protein
  • 1 teaspoon ground cumin Adds warmth and earthiness
  • 1/2 teaspoon chili powder Adds a hint of spice
  • 1/4 cup water or vegetable broth To keep the mixture moist
  • 1 cup cooked white rice Add bulk and texture
  • 1/4 cup fresh cilantro, chopped For freshness
  • 1 tablespoon lime juice For acidity and brightness
  • 1 cup shredded Monterey Jack or cheddar cheese For creaminess and flavor
  • to taste none Salt and pepper To enhance flavors
For Assembly
  • 6 large flour tortillas For wrapping the filling

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Add garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
  3. Stir in the rinsed black beans and water or broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the liquid reduces slightly. Mash about one-third of the beans against the side of the pan for texture. Season with salt and pepper. Remove from heat.
Rice Mixture
  1. In a separate bowl, combine the cooked rice, chopped cilantro, and lime juice. Season lightly with salt.
Assembly
  1. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  2. To assemble each burrito, place a tortilla on a flat surface. Layer one-quarter of the bean mixture down the center. Top the beans with one-quarter of the rice mixture and sprinkle with cheese.
  3. Fold the sides of the tortilla inward over the filling. Fold the bottom edge up over the filling, then roll tightly toward the top edge to seal the burrito.
  4. If desired, place burritos seam-side down in a dry, hot skillet and cook for 1-2 minutes per side until lightly browned and the cheese is melted.

Notes

Serve warm with a side of salsa, sour cream, or guacamole. You can store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Use fresh tortillas for the best texture and flavor.