Nutrition Tip: Yummy Bean Burrito Recipe!


So I kind of haphazardly posted this photo of our yummy dinner the other night on my Facebook Fan Page and there were several requests for the recipe, so I thought I’d go ahead and post it here to share with anyone else is interested in making this super easy, blissfully quick (and uber healthy) concoction I came up with.  The “recipe” also allows me to mention a few of my other secret weapons of healthy items in my arsenal that I keep on hand to replace the usual, not so healthy, mainstream staples needed to make this.  These are a big hit in our house, so here goes:

4-6 cans of organic beans, rinsed (I used kidney, pinto and black beans)

1/2 a packet of organic chili or taco seasoning packet (Pleasssssse don’t use the stuff with MSG)

One cup of water

Mix in a pot and bring to a low boil.  Simmer for 5-10 mins or until heated through. Tends to thicken if you let it go for a little bit longer so depends on how you like it.  I prefer that it be almost to the thickness of say, refried beans.

Heat several whole wheat tortillas in a 350 degree oven for a few minutes or until softened and warm.

Optional:  My husband loves to have meat here and there (while I’m mainly a plant based girl who has fish one or twice a week for dinner or when out), so I often will use the rest of the seasoning packet by adding it to ground bison (Fresh Market in a package at the meat counter), organic ground beef (CostCo three-pack, freeze the rest), organic ground turkey or organic chicken that I dice/shred (CostCo, Trader Joes, Whole Foods) and sauté in a separate as I cook the beans.  You can also add tofu too!


I change it up based on what I have but pictured above is:

Fage 0% plain greek yogurt as “sour cream” (tastes exactly the same to me)

Diced campari tomatoes (any tomatoes are fine and organic canned will do in a pinch)

Organic Arugula

Sliced organic avocado

Peach and Mango Salsa, medium (of course any salsa will do)

Organic shredded cheddar cheese, if you like

And Sunflower sprouts in the middle of the plate as the final “topper” before rolling together and digging in!

Assemble as desired and have fun with it!  I like mine to be busting at the seams and running down my arms.  Definitely a two napkin type of meal!

Note: This is also something you could do in a Crockpot too.  And if you’re a meat eater, you could throw the beans, bison/beef/ground turkey/chicken breasts and the seasoning packet in all together and just let it go!  (Just be sure to add enough water so it doesn’t burn.)  I love coming home and having dinner already done!

Also, I should probably mention that there is controversy over eating things (like beans) that come in a can.  So ideally one would rinse and soak dried beans for this recipe to be “by the book”, so to speak.  I don’t often think that far ahead, to be perfectly honest, but wanted you to know the “best” option if you’re more of a planner than I am.  The dried beans are a great thing to do if you’re doing it in a crockpot and is when I tend to use them the most.

Anyway, below are some of the items and brands that I used, but feel free to substitute based on what your local grocery store has that’s an equivalent.  And most importantly…ENJOY!!






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