Bean Burrito Recipe
This bean burrito recipe is quick and easy with flavored pinto beans folded into a large tortilla with cilantro-lime rice, shredded cheese and sliced jalapenos. Easy and delicious!
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Main Course
Cuisine: American
Keyword: cheddar cheese, jalapeno, pinto beans, rice
Servings: 4
Calories: 472kcal
- 1 can flavored pinto beans - I'm using a can of Serious Bean Co. Sweet & Smoky Chipotle Pinto Beans with Tomatoes and Adobo Spices
- 2 jalapeno peppers sliced
- 1 teaspoon olive oil
- 1 cup cooked white rice
- 1/4 cup chopped cilantro
- Juice and zest from 1 small lime
- Salt to taste
- 8 ounces shredded cheddar cheese
- 4 large burrito flour tortillas warmed
- For Serving - Hot sauce red pepper flakes
Add the beans to a small pot and heat to medium heat. Simmer for 5 minutes to warm. Mash the beans slightly with a fork.
While the beans are warming, heat the oil to medium heat in a large pan. Add the jalapeno slices and cook for 5 minutes to slightly soften. Remove from heat.
In a small bowl, mix together the cooked rice, cilantro, lime juice and zest.
To make the burritos, divide 1/4 of the warmed bean mixture, jalapeno slices, cilantro-lime rice and cheddar cheese between each tortilla. Fold the sides of tortillas into burritos.
Heat the large pan back to medium high heat. Warm each folded burrito in the hot pan for 2-3 minutes per side, seam side down first, until lightly browned. Serve!
Calories: 472kcal | Carbohydrates: 43g | Protein: 20g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 765mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 9mg | Calcium: 478mg | Iron: 3mg