Keeping it healthy and hearty with these Bean & Veggie Burritos. Loaded with goodness but not missing out on all the flavour!
Keeping up with The Veggies
Trying my best, as promised, to stay on the veggie kick. Today, bringing you these Bean and Veggie Burritos.
I was like a boss in the kitchen making these along with Chicken Quesadillas and beef burritos all in 30 minutes! What? Yes, I made three different dishes in just under 30 minutes. How in the world did I manage it? Well, I was in a hurry and starving kids were about to turn up at the door. I was covered in sanding dust and in desperate need of a shower. A whole other story. If you ever feel it’s a good idea to sand your coffee table at 9:00 am on a Wednesday morning, I urge you to NOT. Make some tasty food instead.
Along with eating more vegetables, I am also trying really hard to incorporate more legumes into our diet around here. They are super healthy and a big bonus, cheap. I’m all for cheap food. These burritos are so delicious and really good for you. They are high in fiber, which has to be good for you, right? You don’t have to limit yourself to the beans on the list, any kind will work just fine.
Notes About The Burritos
- The beans in the recipe were cooked previously and frozen. Yes, you can freeze frozen beans of all types. It makes life really easy when you what to whip up something quick. Okay, you can easily use the jar or can beans if you prefer. I generally always cook mine at home and divide them up into portions and freeze them for later use. A while back I made a Three Bean Chilli and cooked a whole load of beans for the freezer. It made for cooking these burritos really easy.
So, if you are planning on adding more veggies or legumes to your diet, why not give these burritos a try. They really are great, quick and delicious!
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Get the recipe!
Bean & Veggie Burritos
Ingredients
- 2 Cups mixed beans cooked (I used Kidney beans, black beans and green lentils)
- 1 Small onion halved and thinly sliced
- 1 Small red pepper halved and thinly sliced
- 1 Tomato diced
- 1/2 Cup corn
- 3 Garlic cloves crushed
- 2 Tablespoon tomato paste
- 2 Teaspoons cumin
- 1 Teaspoon paprika
- Salt
- Black pepper
- 2 Tablespoons olive oil
- 1/2 Cup water
- 1 Cup shredded cheddar cheese
- Small bunch of fresh chopped cilantro
- 8 Tortilla wraps
Instructions
- In a large skillet set over medium to high heat, add the olive oil, garlic, peppers and onions. Stir well and leave to cook, stirring occasionally for about 5-8 minutes. Add the tomatoes and cook for a further 5-8 minutes, stirring a few times.
- Add the beans, cumin, paprika, salt and pepper. Stir really well and add the tomato paste and water. Stir and bring to a simmer. Leave to simmer for about 2-3 minutes. Remove from heat and stir in fresh chopped cilantro.
- Lay out the tortilla warps and evenly fill the middle with the bean mixture. Top with cheese and roll up. Lay in a large baking dish and cover with foil. Bake for around 15 minutes in a preheated oven of 350 degrees F. Serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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