Veggie Bean Burrito Recipes

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COOL MEXICAN BEAN WRAPS



Cool Mexican bean wraps image

Beans are magical little things and massively underrated. I'm showing them some love by pairing them with exciting Mexican flavours.

Provided by Jamie Oliver

Categories     Healthy dinner ideas     Mexican     Healthy lunch ideas     Healthy meals     Healthy vegetarian recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 onion
1 red pepper
60g Cheddar cheese
olive oil
1 clove of grlic
1 teaspoon chilli powder
1 teaspoon tomato puree
1 400g tin plum tomatoes
1 400g tin red kidney beans
4 large flour tortillas
2 large handfuls mixed salad leaves
balsamic vinegar

Steps:

  • Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
  • Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
  • Peel and crush the garlic, then add to the pan along with the chilli powder.
  • Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
  • Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
  • In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
  • Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste - if you don't have a stick blender, mash with a potato masher.
  • Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
  • Bake for 5 to 10 minutes, or until golden and warmed through.
  • Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.

Nutrition Facts : Calories 416 calories, Fat 9.3 g fat, SaturatedFat 3.9 g saturated fat, Protein 19.5 g protein, Carbohydrate 67.8 g carbohydrate, Sugar 14.4 g sugar, Sodium 0.9 g salt, Fiber 11.2 g fibre

VEGETARIAN BEAN BURRITOS



Vegetarian Bean Burritos image

An alternative to using canned refried beans which usually contain lard. Add your favorite burrito fixings!

Provided by Megan

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 8

Number Of Ingredients 6

1 (15.5 ounce) can pinto beans, drained
2 tablespoons tomato sauce
2 tablespoons taco seasoning mix, or more to taste
8 flour tortillas
2 cups shredded lettuce
2 cups grated Colby Jack cheese

Steps:

  • Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
  • Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
  • Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 63.6 g, Cholesterol 32.7 mg, Fat 15.2 g, Fiber 13.2 g, Protein 23.5 g, SaturatedFat 8.7 g, Sodium 682.4 mg, Sugar 1.2 g

VEGETARIAN BEAN AND RICE BURRITO



Vegetarian Bean and Rice Burrito image

Like vegetarian burritos or bean burritos? Make a simple vegan bean and rice burrito with just a few simple Mexican-inspired ingredients.

Provided by Jolinda Hackett

Categories     Entree     Lunch     Dinner

Time 24m

Yield 4

Number Of Ingredients 12

2 cups cooked rice
2 tablespoons fresh cilantro (chopped)
2 limes (juiced)
1/2 onion (diced)
3 to 4 cloves garlic (minced)
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans; drained)
1 tablespoon chili powder
1/2 teaspoon cumin
1 tablespoon hot sauce (or to taste)
Optional: pinch salt (to taste)
2 (10-inch) large tortillas

Steps:

  • Gather the ingredients.
  • In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
  • In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
  • Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
  • Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
  • Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
  • Cut in half, and serve immediately.

Nutrition Facts : Calories 812 kcal, Carbohydrate 141 g, Cholesterol 0 mg, Fiber 14 g, Protein 24 g, SaturatedFat 3 g, Sodium 1290 mg, Sugar 2 g, Fat 17 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

VEGETABLE BURRITOS



Vegetable Burritos image

Mushrooms, onion, and kidney beans are a few of the ingredients that make up the fiber-rich filling in these tasty burritos! The recommended amount of fiber for most people is 20 to 35 grams a day.

Provided by Sharon123

Categories     Vegetable

Time 33m

Yield 8 serving(s)

Number Of Ingredients 14

4 1/2 cups sliced fresh mushrooms (1 pound)
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, crushed
2 teaspoons olive oil
1 (15 ounce) can kidney beans
2 tablespoons finely chopped ripe olives
1/4 teaspoon pepper
8 8-inch flour tortillas
1/2 cup sour cream
1 cup chunky salsa, divided
1/2 cup shredded cheddar cheese (2 ounces)
vegetable oil cooking spray
parsley or cilantro, for garnish

Steps:

  • Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
  • Remove from heat; drain.
  • Combine cooked vegetables, drained kidney beans, olives, and pepper.
  • Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
  • Top with 1 tbls.
  • sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
  • Coat a large nonstick skillet or griddle with cooking spray.
  • Heat over medium-high heat until hot.
  • Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
  • Top with 1 tbls salsa.
  • Garnish with parsley or cilantro if desired.
  • Yield: 8 servings.

BLACK BEAN VEGGIE BURRITOS



Black Bean Veggie Burritos image

Sweet potatoes give these baked burritos a unique twist. Packed with tender veggies, cheese and spices, they'll make a mouthwatering dinner any night. -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, finely chopped
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium green pepper, chopped
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
8 whole wheat tortillas (8 inches), warmed
2 cups shredded Monterey Jack cheese
1/2 cup fat-free plain yogurt
1/2 cup salsa

Steps:

  • In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings., Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.

Nutrition Facts : Calories 362 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 505mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 16g protein.

BLACK BEAN AND VEGETABLE BURRITOS



Black Bean and Vegetable Burritos image

An easy Black Bean and Vegetable Burritos recipe

Categories     Sandwich     Bean     Tomato     Vegetable     Vegetarian     Quick & Easy     Healthy     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
  • Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
  • Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

VEGETARIAN BURRITOS



Vegetarian Burritos image

Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.

Provided by MsBindy

Categories     Cheese

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

5 cups cooked pinto beans (or kidney beans)
1/4 cup vegetable oil
4 -5 garlic cloves, minced
4 cups onions, chopped
3 medium green peppers, chopped
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne
1 tablespoon ground coriander
1 cup corn
1/2 cup black olives, chopped
1 1/3 cups sharp cheddar cheese, grated
salt
12 wheat flour tortillas
1 cup cheddar cheese, grated
1 cup sour cream

Steps:

  • Drain the cooked beans and save the liquid.
  • Saute the garlic and onions in oil for several minutes until onions are translucent.
  • Add the peppers and all of the spices and continue to saute until peppers are tender.
  • Cover the vegetables, remove from heat, and set aside.
  • Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
  • Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
  • Preheat oven to 400°F.
  • Place each tortilla flat on the counter.
  • Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
  • Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
  • Place the burritos, rolled edge down in an oiled baking pan.
  • Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
  • Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
  • Serve the burritos topped with sour cream.

VEGAN BURRITOS



Vegan burritos image

Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.

Provided by Lulu Grimes

Categories     Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 14

4 large or 8 small tortilla wraps
2 large handfuls spinach leaves, shredded
1 avocado, thinly sliced (optional)
hot sauce, to serve
1 tbsp oil
1 garlic clove, crushed
1 tbsp chipotle paste
400g can chopped tomatoes
400g black beans, drained
1 bunch coriander, chopped
250g wholegrain rice, cooked and drained
1 lime, juiced
½ red onion, very finely chopped
50g hazelnuts, roughly chopped

Steps:

  • To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
  • If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
  • Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium

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