Black Bean Vegetarian Burrito Recipe

A light and healthy vegetarian burrito recipe.


1 cup monterey jack and cheddar cheese blend, blend shredded
6 burrito-size flour tortillas
1/3 cup water
1 tablespoon unsalted butter
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon olive oil
2 roma tomatoes, seeded and chopped
2 cups iceberg lettuce, chopped
1/4 cup sour cream
1 tablespoon taco seasoning
1/2 cup frozen corn
15 ounces black beans, drained
15 ounces refried beans
1 white onion, sliced into this strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips


Preheat oven to 325 degrees F.

In a large skillet, sauce bell peppers and onion until tender in olive oil over medium-high heat, set aside.

In a small saucepan, heat refried beans, water and taco seasoning over medium-low heat.

In a non-stick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.

Assemble burritos with all ingredients excluding tomato and lettuce.

Wrap burritos in foil and place on baking sheet, bake for 30 minutes.

Unwrap burritos and top with lettuce and tomato.