Name: Pinto Bean Burritos
Prep time: 30 min
Total time: 40 min
Ingredients: 1 cup cherry tomatoes, quartered; 3 tablespoon lime juice; 2 tablespoon finely chopped red onion; 1 tablespoon chopped fresh cilantro; 1 teaspoon salt; 0.125 teaspoon black pepper; 3 tablespoon vegetable oil; 1.5 cup green, red, or yellow bell pepper strips; 1 cup chopped red onion; 1 fresh poblano pepper, seeded and chopped; 2 cloves garlic, minced; 2 15 ounce cans pinto beans, rinsed and drained; 1 tablespoon chili powder; 0.5 teaspoon ground cumin; 0.25 teaspoon black pepper; 6 10 inch flour tortillas; 1 cup shredded cheddar cheese (4 oz.); Sour cream

Go meatless for your next Mexican dinner by making these super easy, protein-packed bean burritos.

Colleen Weeden

Published on August 19, 2020

Pinto Bean Burritos on platter with salsa and tortilla chips — Photo: Jason Donnelly

Prep Time:

30 mins

Bake Time:

10 mins

Total Time:

40 mins

Servings:

Yield:

6 burritos

Jump to Nutrition Facts

Ingredients

1 cup cherry tomatoes, quartered
3 tablespoon lime juice
2 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon salt
⅛ teaspoon black pepper
3 tablespoon vegetable oil
1 ½ cup green, red, or yellow bell pepper strips
1 cup chopped red onion
1 fresh poblano pepper, seeded and chopped
2 cloves garlic, minced
2 15 ounce cans pinto beans, rinsed and drained
1 tablespoon chili powder
½ teaspoon ground cumin
¼ teaspoon black pepper
6 10 inch flour tortillas
1 cup shredded cheddar cheese (4 oz.)
Sour cream

Directions

For salsa, in a small bowl stir together tomatoes, 1 Tbsp. of the lime juice, the 2 Tbsp. onion, cilantro, 1/4 tsp. of the salt, and the 1/8 tsp. black pepper.
Preheat oven to 375°F. In a 10-inch skillet heat 1 Tbsp. of the oil over medium. Add bell pepper; cook 5 minutes or until tender, stirring occasionally. Remove from skillet.
Add another 1 Tbsp. oil to skillet. Add 1 cup onion, poblano pepper, and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Stir in beans, chili powder, cumin, 1/4 tsp. black pepper, and remaining 3/4 tsp. salt. Cook and stir 2 minutes. Remove from heat. Stir in remaining 2 Tbsp. lime juice. Coarsely mash bean mixture.
Spoon 1/2 cup bean mixture onto each tortilla just below center. Top each with 3 Tbsp. bell pepper and about 2 1/2 Tbsp. cheese. Fold bottom edge of each tortilla over filling. Fold in sides; roll up tortilla. Place on a baking sheet. Brush with remaining 1 Tbsp. oil. Bake 10 minutes or until golden.
Serve burritos topped with salsa and sour cream.

Nutrition Facts (per serving)

515	Calories
22g	Fat
65g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 515
% Daily Value *
Total Fat 22g	28%
Saturated Fat 8g	40%
Cholesterol 26mg	9%
Sodium 1237mg	54%
Total Carbohydrate 65g	24%
Total Sugars 5g
Protein 19g
Vitamin C 86.8mg	434%
Calcium 381mg	29%
Iron 5mg	28%
Potassium 537mg	11%
Folate, total 45.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.