Black Bean Burrito
Recipe type: Lunch
Cuisine: Vegan, Gluten-Free
  • 1 whole wheat tortilla or gluten-free tortilla
  • ½ cup black beans, drained and rinsed
  • 2 tbsp tomato, diced
  • 2 tbsp zucchini, diced
  • 2 tbsp corn
  • 1 tbsp white onion, diced
  • 1 tbsp green bell pepper, diced
  • 2 tbsp cooked white or brown rice
  • 2 tbsp cheese of choice (shredded light cheddar, part-skim mozzarella, or dairy-free mozzarella or cheddar)
  • ¼ cup spinach leaves
  • 1 tsp olive oil, for grilling
  • Sea salt and pepper, to taste
  1. In a large skillet, heat 1 tsp olive oil over medium heat.
  2. Add beans, onion, corn, zucchini, spinach, bell pepper and tomato and saute for about 5-7 minutes until beans and vegetables soften, then stir together with cooked rice.
  3. Sprinkle the shredded cheese down the center of the tortilla, layer with desired toppings (pico de gallo, salsa, guacamole,sour cream or hot sauce), then top with rice and bean mix.
  4. Season with sea salt and pepper.
  5. Roll the burrito by folding the ends of the tortilla up.
  6. Place the burrito on a skillet seam side down and cook over medium heat until golden brown, then flip and cook the remaining side until brown.
Nutrition Information
Serving size: 1 burrito Calories: 350 Fat: 9g Carbohydrates: 49g Sugar: 5g Sodium: 815mg Fiber: 9g Protein: 19g
Recipe by The Skinny Chick's Cookbook at