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Our Top 10 Bean Burrito Recipes

These protein-packed bean burrito recipes are perfect for meatless Monday.

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Black Bean BurritosTaste of Home

Black Bean Burritos

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana

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Cheddar Bean BurritosTaste of Home

Cheddar Bean Burritos

My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotles in adobo and freeze in ice cube trays so I can use a small amount when I need it. —Amy Bravo, Ames, Iowa

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Quick Bean and Rice BurritosTaste of Home

Quick Bean and Rice Burritos

These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida

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Refried Bean TostadasTaste of Home

Refried Bean Tostadas

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen

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Lentil BurritosTaste of Home

Lentil Burritos

I’m constantly trying to incorporate healthy but tasty meals into our menu. Both kids and adults love these mildly spiced burritos that combine filling lentils with crisp zucchini. —Pam Masters, Derby, Kansas

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Corn, Rice & Bean BurritosTaste of Home

Corn, Rice & Bean Burritos

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina

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Tropical Squash and Black Bean BurritosTaste of Home

Tropical Squash and Black Bean Burritos

The pineapple salsa in these hearty burritos gives you a taste of the tropics on a chilly day. Stuffed with black beans, butternut squash and spinach, they're a nutritious, delicious and fun dinner for any night. —Deanna McDonald, Grand Rapids, Michigan

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No-Fry Black Bean ChimichangasTaste of Home

No-Fry Black Bean Chimichangas

Chimichangas usually are deep-fried burritos. My version gets lovin’ from the oven. Black beans provide protein, and it's a good way to use up leftover rice. —Kimberly Hammond, Kingwood, Texas

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Pinto Bean TostadasTaste of Home

Pinto Bean Tostadas

Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia

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Easy Southwestern Veggie WrapsTaste of Home

Easy Southwestern Veggie Wraps

I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. —Cindy Beberman, Orland Park, Illinois

Sue Stetzel
Sue has been part of the Taste of Home family for over 16 years. Her collection of magazines dates back to the premier issue in 1993. When she isn’t writing, she’s answering your burning cooking questions and working with our team of Volunteer Field Editors.

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