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

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
bake:
10 mins
total:
40 mins
Servings:
6
Yield:
6 burritos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

515 calories; fat 22g; cholesterol 26mg; saturated fat 8g; carbohydrates 65g; mono fat 4g; poly fat 5g; insoluble fiber 10g; sugars 5g; protein 19g; vitamin a 898.2IU; vitamin c 86.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 45.5mcg; vitamin b12 0.2mcg; sodium 1237mg; potassium 537mg; calcium 381mg; iron 5mg.
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