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Cheddar Bean Burritos

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotle peppers in adobo and freeze them in ice cube trays so I can use a small amount when I need it. —Amy Bravo, Ames, Iowa
Cheddar Bean Burritos Recipe photo by Taste of Home

Ingredients

  • 2 teaspoons canola oil
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 tablespoons water
  • 1/2 cup pico de gallo
  • 6 flour tortillas (8 inches), warmed
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/2 cup sour cream
  • Optional: Additional pico de gallo and sour cream

Directions

  1. In a large skillet, heat oil over medium heat; saute chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 5-7 minutes, stirring occasionally.
  2. Coarsely mash bean mixture; stir in pico de gallo. Spoon onto tortillas; top with cheese and sour cream. Roll up. If desired, serve with additional pico de gallo and sour cream.

Can you freeze Cheddar Bean Burritos?

Cool filling before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place a paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, 4-6 minutes, turning once. Let stand 2 minutes.

Nutrition Facts

1 burrito: 410 calories, 16g fat (7g saturated fat), 23mg cholesterol, 726mg sodium, 50g carbohydrate (2g sugars, 8g fiber), 16g protein.

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