Low Fat Cheesy Bean and Rice Burrito

Satisfy your cravings with these Low Fat Cheesy Bean and Rice Burritos—an irresistible, guilt-free twist on a Tex-Mex classic! Packed with wholesome ingredients like fiber-rich brown rice, protein-packed black beans, and vibrant veggies, this recipe is both nutritious and delicious. Seasoned with aromatic cumin and chili powder, then topped with melty low-fat cheddar cheese and zesty salsa, every bite bursts with flavor. Made with heart-healthy olive oil and tucked into soft whole wheat tortillas, these burritos are perfect for a quick, satisfying lunch or dinner. Garnish with fresh cilantro and a squeeze of lime for a bright, tangy finish that will have your taste buds dancing. Ready in just 45 minutes and perfect for meal prep, these easy-to-make burritos are sure to become a family favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 15 oz can canned black beans
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 medium onion
• 1 medium red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup low-fat cheddar cheese
• 6 large whole wheat tortillas
• 0.5 cup salsa
• 0.25 cup cilantro
• 1 whole lime
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for about 25 minutes, or until rice is tender and water is absorbed.

Step 2

While the rice is cooking, prepare the other ingredients. Drain and rinse the canned black beans. Mince the garlic cloves, dice the onion, and chop the red bell pepper.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced onion, and sauté for 3-4 minutes until the onion becomes translucent.

Step 4

Add the chopped red bell pepper to the skillet and continue to sauté for another 5 minutes until the pepper softens.

Step 5

Stir in the drained black beans, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for an additional 5 minutes, stirring occasionally.

Step 6

Once the rice is cooked, add it to the skillet with the bean mixture. Stir well to combine all ingredients evenly.

Step 7

Grate the low-fat cheddar cheese if not pre-shredded. Lay out the whole wheat tortillas flat and evenly distribute the rice and bean mixture among the 6 tortillas.

Step 8

Top each portion of the filling with the grated low-fat cheddar cheese and a spoonful of salsa.

Step 9

Roll up each tortilla into a burrito by folding in the sides and rolling it up from the bottom, ensuring the filling is tightly wrapped.

Step 10

Sprinkle with fresh cilantro and squeeze lime juice over the burritos before serving.

Step 11

Serve immediately while hot, or wrap each burrito in foil for a packed meal. Enjoy your low-fat cheesy bean and rice burrito!

Nutrition Facts

Serving size	(2013.9g)

Amount per serving	% Daily Value*
Calories	2145.7

Total Fat 45.3g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 2.3g
Cholesterol 40mg	0%
Sodium 6209.2mg	0%
Total Carbohydrate 340.4g	0%
Dietary Fiber 75.0g	0%
Total Sugars 25.7g
Protein 101.4g	0%

Vitamin D 0IU	0%
Calcium 1457.1mg	0%
Iron 25.2mg	0%
Potassium 3835.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 18.6%

Carbs: 62.6%