Black Bean and Veggie Burritos
Ingredients
- 4 largewraps
- 1 canblack beans
rinsed, 15 oz
- ½ cshredded cheese of choice
like cheddar or mozzarella
- 1red bell pepper
chopped
- 1zucchini
chopped
- ⅓ cred onion
diced, about 1/3 of a large onion
- 2 tbspolive oil
- 1 tspchili powder
- 1 tspcumin
- ½ tspgarlic powder
- ¼ tspsalt
- ¼ tspblack pepper
- ¼ tspsmoked paprika
- 1 tbsphot sauce
optional
- avocado
- salsa
- sour cream
Directions
- 1
Heat a large pan on medium heat for 1 minute, then add in your olive oil.
- 2
Add your chopped zucchini, bell pepper and onion into the pan, and cook over a medium low flame for about 7-8 minutes until the veggies begin to soften- stir occasionally.
- 3
Once the veggies start to become tender, add in your black beans, hot sauce and spices. Toss together to coat evenly, and continue to cook over a medium flame for an additional 5-7 minutes.
- 4
Remove from heat and let the veggies cool for 5 minutes before assembling your burrito.
Assemble the burritos
- 1
Lay a wrap flat onto your working surface, spread some cheese over the center, and pour about 1/3 cup of the filling into the center. Fold the sides of the burrito over, then begin rolling tightly from the bottom.
- 2
To freeze, wrap each burrito individually in parchment paper or foil, and store in a reusable or ziplock bag for up to 2 months.
- 3
If desired, you can grill the burritos before freezing them. Wipe down the pan you cooked your veggies in, and grill each side of the burrito on medium heat for about 2 minute- start with the opening side down. Once cool, follow wrapping instructions above.
How to reheat
- 1
MICROWAVE INSTRUCTIONS: remove burrito from freezer and unwrap. Place on a plate and microwave for 1 minute, flip over and microwave additional minute. You can also choose the “defrost” setting for 2 minutes, or defrost for 1 minute and continue to cook on a heated pan for another 3-4 minutes.
- 2
OVEN INSTRUCTIONS: Bake from frozen on 350 for 20-25 minutes unwrapped, flipping halfway through. To save time in the oven, you can defrost the burrito in the fridge overnight and cut down baking time to 10-15 minutes!
Black Bean and Veggie Burritos
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Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Tired of the same old breakfast routine? Craving a hearty and flavorful start to your day that's both satisfying and quick? These Black Bean and Veggie Burritos are your answer, delivering robust taste in a convenient package.
What makes these burritos truly special is the harmonious blend of savory spices with fresh, wholesome vegetables and protein-packed black beans. They’re designed for real life, proving that a substantial breakfast can be both effortless to prepare and incredibly delicious, making your morning rush a little less chaotic.
With each bite, you'll experience a delightful contrast of textures: the tender, seasoned black beans, crisp bell pepper and zucchini, and a hint of sharp red onion, all complemented by creamy shredded cheese. The optional hot sauce and smoked paprika provide a gentle warmth and depth that truly wakes up your palate, while the soft wrap holds everything together perfectly. You can expect a filling and balanced meal, coming in at around 300 calories per serving, making them a smart choice to fuel your day.
Feel free to customize these Black Bean and Veggie Burritos to your liking. Swap cheddar for a pepper jack cheese to add extra kick, or use a blend of Monterey Jack and Colby. While the recipe features red bell pepper, zucchini, and red onion, you can easily substitute with other quick-cooking vegetables you have on hand, like corn or spinach. Don't like black beans? Pinto beans would also work well. For an extra boost of freshness, load up on the optional toppings.
These burritos are perfect for a quick breakfast at home or a convenient grab-and-go meal during a busy week. Serve them simply with slices of creamy avocado, a dollop of zesty salsa, and a spoonful of cooling sour cream for the ultimate breakfast experience.