Black Bean and Corn Burritos

Freezer friendly burritos stuffed with smoky black beans, corn, rice, and melty cheese.

• Time: 20 min
• Servings: 4 servings
• Difficulty: Easy

Ingredients

• 4 large flour tortillas
• 2 cans (15 oz each) black beans, drained
• 1.5 cups corn kernels
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 tsp ground cumin
• 2 tbsp vegetable oil

Instructions

1. Warm the beans in a skillet with the cumin and a pinch of salt, mashing a few for creaminess.
2. Warm the tortillas so they roll easily.
3. Divide the rice, beans, corn, cheese, and salsa among the tortillas.
4. Fold in the sides and roll up tightly.
5. Heat the oil in a skillet and sear the burritos seam side down 2 minutes per side until golden and crisp.

Tags: Budget Recipes, High-Protein Recipes

More recipes to try

• Hearty Bean Soup
• Rice and Beans
• Crispy Potato Hash

Frequently asked questions

How long does it take to make Black Bean and Corn Burritos?

Black Bean and Corn Burritos takes about 20 min from start to finish, which makes it a great fit for busy weeknights.

Can I meal prep Black Bean and Corn Burritos?

Yes. Cook Black Bean and Corn Burritos as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

What can I substitute in Black Bean and Corn Burritos?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.