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–+ servings

High-Fiber Black Bean Burritos

Serving Size: 4
These hearty burritos are high in fiber, heart healthy, diabetes friendly, and make for a delicious vegetarian option.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Recipe Serving Size4

Cooking Tools Required

Cutting board, Measuring cups and spoons, Non stick saute pan, Pot with lid, Sharp Knives, Slotted spoon, Top Stove, Wooden Spatula

Ingredients

  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup brown rice cooked according to package directions
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 1 large carrot shredded
  • 1 cup shredded reduced-fat cheese
  • 4 large whole wheat tortillas
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 lime for serving (optional)

Instructions

Cook rice:

  • Cook rice according to package directions.

Sauté veggies:

  • In a skillet, heat oil. Add onion and bell pepper. Cook 4–5 min until softened.

Season beans:

  • Add black beans, cooked rice, cumin, garlic powder, and chili powder. Stir and heat through for 3–4 min.

Assemble burritos:

  • On each tortilla, layer bean/rice mix, carrots, avocado, cheese (if using), and a squeeze of lime.
Reheating Instructions
Heat in the microwave on medium-high power for 1-2 minutes or until heated through.

Nutrition

Calories: 454kcal | Carbohydrates: 66g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 750mg | Potassium: 593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 4mg | Phosphorus: 366mg