Spicy Bean Burritos
Ingredients
- 2 teaspoons vegetable oil ⓘ
- 2 garlic cloves, minced ⓘ
- 1 teaspoon chili powder (ancho or chipotle works great) ⓘ
- 1 teaspoon minced chipotle chile in adobo ⓘ
- 1 teaspoon ground cumin
- 14 teaspoon kosher salt ⓘ
- 1 dash cayenne pepper ⓘ
- 13 cup water, vegetable broth or 13 cup chicken broth ⓘ
- 1 (15 ounce) can black beans, drained and rinsed ⓘ
- 1 (15 ounce) can pinto beans, drained and rinsed ⓘ
- 6 tablespoons fresh salsa ⓘ
- 6 (10 inch) flour tortillas or 6 (10 inch) wheat flour tortillas, warmed ⓘ
- shredded cheese (cheddar or Mexican blend) ⓘ
- diced tomato ⓘ
- shredded romaine lettuce ⓘ
- chopped green onion ⓘ
- sour cream ⓘ
- chopped fresh cilantro ⓘ
Instructions
- To make the bean filling, heat the oil in a skillet over medium-high heat.
- Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.
- Add the beans and the water or broth to the pan.
- Bring the mixture to a boil.
- Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.
- Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.
- Spoon about a third of a cup of the bean mixture down the center of each tortilla.
- Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions, sour cream and cilantro.
- Roll the tortilla up tightly, burrito style, and serve immediately.
Nutrition & Diet Analysis (per serving)
821
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).