Black Bean Burrito
If you’re looking for a delicious, satisfying, and healthy meal, this black bean burrito is a must-try! Packed with over 30 grams of protein, it’s the perfect option for vegetarians who want to enjoy a high-protein dish without sacrificing flavor.
Servings: 1
Ingredients
Burrito
- 2 tsp olive oil
- 1/4 cup bell pepper
- 1/2 cup mushroom
- 1/2 tsp garlic paste
- 3/4 cup black beans
- 1/4 cup water
- 1 tbsp nutritional yeast
- 1-2 tsp Taco seasoning
- Salt and pepper to taste
- 1 tbsp fire roasted canned green chilies
- Zero carb tortilla
Garnish
- 1/2 cup enchilada sauce
- 1/3 cup low fat cheese
- 1 tbsp crema
- Pico de Gallo
- 2 tbsp sour cream light
- hot sauce
Instructions
- Prepare the Filling: Start by heating 2 tsp of olive oil in a skillet over medium heat. Add the yellow onions, diced bell pepper, chopped mushrooms, and garlic paste. Sauté until the vegetables are softened, about 5 minutes.
- Cook the Beans: Stir in the black beans and green chillies, and sauté for about 2-3 minutes. Add 1/4 cup water, and taco seasoning. Cook for 3-4 more minutes, allowing the flavors to meld together, and the black beans to soften. Sprinkle in the nutritional yeast for a cheesy, umami boost. Stir well and cook for another 1-2 minutes. Add salt and pepper to taste.
- Assemble the Burrito: Warm the zero-carb tortilla in a dry skillet or microwave. Add the black bean and veggie filling to the center of the tortilla and roll it tightly into a burrito.
- Heat and Garnish: Pour the enchilada sauce on top of the burrito, and add cheese, mexican crema, and pico de gallo. I normally microwave the burrito after adding the enchilada sauce and cheese so the cheese melts and then I add the pico and crema.
- Serve and Enjoy: Serve your black bean burrito hot with light sour cream and plenty of hot sauce.
Notes
NOTE: You can also top with green enchilada sauce instead of red! I also think adding some canned chipotle peppers to the filling would be a delicious addition.
