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Vegetarian Bean and Cheese Burritos

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Warm, cheesy vegetarian burritos filled with black beans and customizable ingredients, perfect for quick weeknight dinners or lunches.

Ingredients

Scale
  • Flour tortillas (8–10 inch)
  • 1 can black beans, rinsed and drained (or ~1½ cups cooked black beans)
  • 1–1½ cups shredded cheese (cheddar or Monterey Jack)
  • 1–2 cups cooked rice (optional)
  • 1–2 tbsp olive oil
  • ½ tsp ground cumin
  • ¼–½ tsp garlic powder
  • Salt and pepper to taste
  • Optional toppings: sour cream, salsa, sliced avocado or guacamole

Instructions

  1. Heat a large skillet over medium heat and add 1 tablespoon olive oil.
  2. If using rice, cook it according to package instructions and keep it warm.
  3. Add the rinsed black beans to the skillet with a splash of water or broth. Season with cumin, garlic powder, salt, and pepper. Warm and stir for 3–5 minutes until heated through.
  4. Lay a tortilla flat. In the center, place a spoonful of rice (if using), ¼–⅓ cup of the warmed beans, and a generous sprinkle of shredded cheese. Add any optional toppings.
  5. Fold in the sides of the tortilla and roll tightly from one edge to the other to form a burrito.
  6. Wipe the skillet clean, add the remaining 1 tablespoon olive oil, and place the burrito seam-side down. Cook for 2–3 minutes per side over medium heat until crispy and golden.
  7. Slice in half and serve warm with extra salsa, sour cream, or guacamole.

Notes

Store leftovers in an airtight container for 3–4 days, or freeze for up to 2 months. Reheat until the internal temperature reaches 165°F (74°C).

Find it online: https://www.mealbreeze.com/vegetarian-bean-and-cheese-burritos/