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Veggie Burrito

A warm tortilla wrapped around a colorful medley of veggies, beans, and spices, creating a delicious and comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 burritos
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn fresh or frozen
  • 1 cup cooked rice white or brown
  • 4 large flour tortillas
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 ripe avocado sliced (for topping)
  • Fresh cilantro for garnish, optional

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Aluminum foil (optional for wrapping)

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper to the skillet and sauté for about 5 minutes until they are tender and slightly caramelized.
  3. Mix in the minced garlic, ground cumin, and chili powder, and cook for 1 minute until fragrant.
  4. Add the black beans and corn to the skillet and stir until well combined and heated through.
  5. Fold in the cooked rice until evenly distributed in the mixture.
  6. In a separate pan, warm the flour tortillas for about 30 seconds on each side.
  7. Place a generous scoop of the veggie filling onto each tortilla and top with shredded cheese and avocado slices.
  8. Fold in the sides of the tortilla and then roll it up tightly from the bottom.

Notes

Serve with salsa or guacamole for added flavor.