Black Bean Burrito
The protein and fiber in this bean and vegetable burrito make it a great breakfast burrito, or enjoy it any time of day.
- Prep: 10 min
- Cook: 5 min
- Total: 15 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Fat
- Low-Sugar
- High-Fiber
Tags
- quick
- healthy
- budget-friendly
- savory
- fresh
- classic
Ingredients
- 1.33 cup black beans (cooked, mashed, or low-sodium canned)
- 1 teaspoon canola oil
- 2 tablespoon onion (chopped)
- 0.5 cup tomatoes (chopped)
- 4 corn tortillas
- 0.5 cup fresh tomato salsa
- 4 tablespoon yogurt (non-fat, plain)
- 2 tablespoon cilantro (chopped)
Instructions
- Mash black beans with canola oil and mix with onion and tomatoes.
- Microwave corn tortillas between the two sheets of slightly damp white paper towels on high for 15 seconds.
- Divide bean mixture (black beans, canola oil, onion, tomatoes) between the corn tortillas.
- Fold each tortilla to enclose filling.
- Place on microwave-safe dish and spoon fresh tomato salsa over each burrito.
- Microwave on high for 15 seconds.
- Serve topped with yogurt and cilantro.
Nutrition (per serving)
- Calories: 164
- Protein: 7.7 g
- Carbohydrates: 29.3 g
- Fat: 2.3 g
- Fiber: 8 g
- Sodium: 269 mg
- Saturated Fat: 0.3 g
- Sugar: 3.1 g