Bean Burritos with Vegetables – Hearty Mexican Recipe

Are you looking for a effortless meatless meal?  This recipe for bean burritos uses a kidney bean and pinto bean combination, which is a nice change from the traditional black bean recipe and is really tasty.

These burritos take only 15 minutes from start to finish, so they are perfect for any meatless Monday.

My husband and I love meat and other forms of protein, but we also try to have a meatless meal at least once a week for health reasons.  This recipe is very hearty and we don’t miss the meat at all when we have these.

These Bean Burritos use two types of beans

I used both both kidney beans and pinto beans with robust spices for a great Mexican flavor.  Your favorite vegetables make up the rest of the flavor. The sky is the limit. I like peppers, tomatoes, avocado. lettuce and cheese, as well as some sour cream as my fillings.

This is a fast and easy recipe which makes it great for any busy week night.

For more great recipes, please visit The Gardening Cook on Facebook.

Yield: 4

Bean Burritos with Vegetables

Print

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 4 spring onions
• 1 tbsp of olive oil
• 3 cloves of garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Kosher salt, to taste
• 1/3 cup water
• One 15-ounce can kidney beans, drained and rinsed (or black beans….)
• One 15-ounce can pinto beans, drained and rinsed
• Four 8-inch flour tortillas
• Filling ideas: Shredded cheese, lettuce, onions, avocados, sour cream, tomatoes, etc. (Vegans use Daiya cheese)

Instructions

1. In a large skillet, heat the oil, over medium heat, until shimmering.
2. Add the spring onions, and cook, stirring often, until softened, about 2-3 minutes.
3. Add the garlic, chili powder, cumin, and salt, and cook for about 1 more minute.
4. Add the water and the beans to the mixture, and bring to a boil.
5. Once boiling, decrease the heat to medium-low and simmer, uncovered, for about 10 minutes.
6. To assemble the burritos: spread a few tablespoons of the hot bean mixture in the center of a tortilla and top with additional garnishes as desired. Roll the burrito, and serve immediately.

Share on Social Media