Smashed Pinto Bean And Cheddar Burritos With Avocado
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 15 min · Beans · vegetarian, high-protein
870 cal
38g protein
85g carbs
42g fat
per serving · estimated
Ingredients
- 3 cans (15 oz), drained canned pinto beans
- 4 burrito size large flour tortillas
- 1 1/4 cups sharp cheddar, shredded
- 1/2 cup salsa
- scant 1/2 cup sour cream
- 1 small, sliced avocado
- 3/4 tbsp vegetable oil
- 1 tsp each cumin and chili powder
- 1, cut in wedges lime
Method (tap to check — screen stays awake)
- Warm the oil in a skillet over medium, add the drained beans with the cumin and chili powder, and smash them with a potato masher or fork for 3 to 4 minutes until thick and scoopable with a few whole beans left for texture.
- Warm the tortillas one at a time in a dry pan, about 20 seconds a side, until they are pliable enough to fold without cracking.
- Down the middle of each tortilla lay a heavy line of smashed beans, then cheddar, salsa, sour cream and avocado, keeping the filling well short of the edges.
- Fold the sides in, roll tight, then set each burrito seam-side down in the hot dry skillet for 1 minute to seal and crisp.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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