Homemade Pinto Bean Burritos
Creamy pinto beans and shredded Monterey jack cheese stuffed inside healthy high-fiber flour tortillas. You can also enjoy these beans as a tasty side dish or fresh in a build-your-own burrito meal.
Servings 12
Calories 333kcal
Ingredients
- 1 lb of dried pinto beans soaked in water overnight
- 8 cups water you can use half vegetarian broth and half water for added flavor
- 1 tbsp olive oil
- 8 green onions chopped *you can also use 1 tsp onion powder instead
- 1/3 cup olive oil
- 1 cup chopped white onion
- 1 clove garlic minced
- 1 tbsp coarse salt
- 8 oz Monterey jack cheese shredded from block
- 12 soft burrito-size flour tortillas *I used Olé Extreme Wellness brand burritos for the nutrition info
Instructions
- Drain and rinse pinto beans and place them into a pot with 8 cups of water. Add olive oil and chopped green onion.
- Bring to a boil, add salt and simmer 2-3 hours, until beans are fork tender. *
- In a large pan over medium heat, add oil, onion and garlic. Sauté until soft, but do not brown.
- Add cooked beans with a slotted spoon to the onion mixture and mash using a potato masher, or puree with an immersion blender, leaving some beans partially mashed for additional texture, if desired.
- Add shredded cheese, if using in the beans, to the beans and stir until melted. Season with sea salt to taste.
- Build your own bean burritos or freeze them for later
Notes
*You can also cook beans on high in a crock pot for 8 hours, using the same ingredients above.
Nutrition
Calories: 333kcal | Carbohydrates: 42g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 1019mg | Potassium: 606mg | Fiber: 18g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 5mg | Calcium: 261mg | Iron: 3mg