This delicious burrito is a refreshing and filling meal. You can eat the bean mixture in a burrito or add it to a bowl of steamed rice. Don’t be afraid to add a few other flavors like lime juice! Have fun with this Southwestern Bean Burrito recipe!

Southwest Bean Burrito

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• CourseMain Dish

Servings

8

Servings 8

Southwest Bean Burrito Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseMain Dish Servings 8 Servings 8

Ingredients

• 3/4 cup reduced fat, shredded cheddar cheese
• 8 corn tortillas
• 2 small avocados seeded, peeled, and chopped
• 1/2 teaspoon garlic powder
• 1 15 ounce can unsalted black beans rinsed and drained
• 1/2 8.75 ounce can unsalted kernel corn drained
• 1 teaspoon olive oil
• 1 cup tomatoes chopped
• 1/4 cup onion chopped
• 1/2-1 jalapeno pepper
• 1/4 cup cilantro

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 300°F
2. Combine together the black beans, corn, garlic powder, avocado, onion, and chopped tomato.

   
3. If you would like to add the jalapeño and cilantro combine it with the above ingredients
4. Set aside mixture
5. Heat a large skillet over medium-high heat for 2 minutes with olive oil; reduce heat to medium.
6. Cook tortilla for 2 to 3 minutes or until lightly browned, turning twice.

   
7. Transfer tortilla to a baking pan.

   
8. Place cheese and 1/8 prepared mixture on side of tortilla and fold to make burrito (You can use a toothpick to hold together).

   
9. Place burrito in oven for 5-10 minutes and turn once to toast both sides until heated through and through. May broil for 3 minutes to make crispy.

   
10. Serve while hot.

    

Recipe Notes