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Bean Burrito Recipe with pinto beans, corn, vegetables, jalapeños and melted cheese
Olivia

Bean Burrito Recipe

Bean Burrito Recipe with smoky beans, veggies, cheese and jalapeños, ready in just 35 minutes. Make this easy vegetarian burrito at home today!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 burritos
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 291
Ingredients Method Notes

Ingredients
  

For the Sautéed Vegetables
  • 1 teaspoon oil
  • ¼ cup sliced onion
  • ½ cup sliced green bell pepper
  • Salt to taste
For the Smoky Pinto Bean Filling
  • 1 teaspoon oil
  • 1 ½ cups cooked pinto beans
  • ½ cup corn
  • ½ teaspoon chipotle powder
  • Salt to taste
For Assembling the Burritos
  • 4 large flour tortillas
  • ½ cup Greek yogurt or sour cream
  • ½ cup chopped tomato
  • ½ cup chopped cucumber
  • ¼ cup pickled jalapeños
  • 1 cup shredded cheese

Method
 

  1. Heat 1 teaspoon of oil in a skillet over medium heat. Add the sliced onion and green bell pepper with a little salt. Sauté until softened while keeping a slight bite, then transfer to a plate.
  2. Add another teaspoon of oil to the same skillet. Add the pinto beans, corn, chipotle powder, and salt.
  3. Cook the mixture while gently mashing some of the beans. Keep some beans whole to give the filling a combination of creamy and chunky textures.
  4. Warm the flour tortillas briefly in a skillet or microwave until soft and flexible.
  5. Place a warm tortilla on a flat surface and spread Greek yogurt or sour cream through the center.
  6. Spoon the smoky pinto bean and corn filling over the creamy layer.
  7. Add the sautéed onion and bell pepper, followed by chopped tomato, cucumber, pickled jalapeños, and shredded cheese.
  8. Fold both sides of the tortilla inward. Bring the bottom edge over the filling, tuck it firmly, and roll the tortilla tightly to close the burrito.
  9. Serve the burrito soft, or place it seam side down in a dry skillet and toast until lightly golden and crisp. Turn and toast the other side before serving.

Notes

Nutrition Facts
Nutrition information is based on one bean burrito.
Nutrient
 Amount Per Serving
Calories
 291 kcal
Total Fat
 18 g
Saturated Fat
 6 g
Polyunsaturated Fat
 2 g
Monounsaturated Fat
 8 g
Trans Fat
 0.01 g
Cholesterol
 23 mg
Sodium
 709 mg
Carbohydrates
 17 g
Fiber
 4 g
Sugar
 8 g
Protein
 17 g
Potassium
 367 mg
Vitamin A
 863 IU
Vitamin C
 41 mg
Calcium
 235 mg
Iron
 2 mg
Recipe Notes
Warm the tortillas before folding to reduce the chance of tearing.
Keep the bean filling thick rather than watery to prevent soggy burritos.
For a Bean And Cheese Burrito Recipe, simplify the filling to warm beans and shredded cheese.
For Refried Bean Burritos, replace the pinto bean mixture with thick refried beans.
For a Bean And Rice Burrito, add a small portion of cooked rice before rolling.
For meal prep and freezing, leave out tomato, cucumber, and Greek yogurt or sour cream. Add fresh toppings after reheating.