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READY IN 12 mins

Quick Brownbag Burritos

Read Reviews (105)

"These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!" — Lori Brodhurst

Ingredients Edit and Save

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Measuring All-Purpose Flour

Original recipe makes 8 small burritos Change Servings

1 (15 ounce) can black beans
1 cup salsa
1 tablespoon ground cumin

1 tablespoon chili powder
8 (10 inch) flour tortillas
1 cup shredded Monterey Jack cheese

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Directions

Rinse beans in cold water, drain well.
Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Kitchen-Friendly View

PREP 2 mins
COOK 10 mins
READY IN 12 mins

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I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out, left them in the fridge overnight to defrost and then heated them in the over at 250 for about 35 minutes. They were great. Didn't taste like they had been frozen at all.

—BCMILLER

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Most Helpful Critical Review

Nov 03, 2009

I thought this was average. I made it for lunch today and it was good but nothing special. It was a very fast/easy recipe though.

—Letis

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150 Ratings

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Mar 19, 2003

This is a great recipe. I fixed it for dinner instead of lunches. I used sundried tomato & basil tortillas. They turned out delicious! And it's very fast too. This is a keeper for me. Thanks! :)

—Robbin

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Jul 12, 2004

We made these and thought they were wonderful! I used a can of diced tomatoes & green chilis (drained) instead of salsa, and added a small can of corn, and some sour cream. They were so delicious and super easy to make. My husband wanted to eat the mixture right out of the pan! Definately a good break from meat now and then.

—Jennecy

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Mar 19, 2003

Very quick and tasty. My kids added a dab of sour cream.

—KUOP

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Jul 25, 2008

I've been making these basic burritos for a long time (except w/rice too), and they are always good! Also good w/cheddar, and sometimes I add 1/2 can of corn OR 1/2 can or white beans.

—DaJoy

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Aug 17, 2006

This is a good bag lunch recipe... easy, healthy, tasty, filling... just what I am always looking for. And it can be easily adjusted to your taste. I filled my tortillas full, so it only made 3 for me (!), and I also added fresh spinach leaves and cut back on the cheese, eating these cold for lunch. The quality of these would depend largely on the quality of your salsa, and you could also perk them up with your faves (extra veggies, lettuce, tomato, cilantro... I'll be trying some variations).

—ESTEPHAN

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Nov 11, 2003

These were good! I made them exactly as directed, but I found I only had enough for about 5 burritos. I think I used tortillas a little larger than called for. definitely good stuff, and just spicy enough (i used medium, chunky salsa). i added finely chopped onions, both to the bean mix as it cooked and to the final product. I recommend adding whatever veggies you have around too; I made them again last night and added some black-eyed peas and corn that I had leftover, and they were even better!

—JENHARVHOL

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Nutrition

Calories
301 kcal
15%

Carbohydrates
43 g
14%

Cholesterol
13 mg
4%

Fat
4.7 g
7%

Fiber
3.3 g
13%

Protein
10.5 g
21%

Sodium
625 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Brownbag Burritos

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 301
** Calories from Fat: 42

% Daily Value *
** Total Fat 4.7g 7 %
** Saturated Fat 2.7g 14 %
** Cholesterol 13mg 4 %
** Sodium 625mg 25 %
** Potassium 234mg 7 %
** Total Carbohydrates 43g 14 %
** Dietary Fiber 3.3g 13 %
** Protein 10.5g 21 %
** Sugars 1.1g
** Vitamin A 10 %
** Vitamin C 2 %
** Calcium 27 %
** Iron 33 %
** Thiamin 41 %
** Niacin 27 %
** Vitamin B6 9 %
** Magnesium 11 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.