Homemade Bean & Cheese Burritos with Sides
A healthier, freezer-friendly version of your favorite burritos. Made with carb balance tortillas, a mix of cheddar and pepper jack, and a lighter street corn salad using Greek yogurt. Perfect for weeknight dinners or stocking the freezer.
Ingredients
For the Burritos
- 8 large Carb Balance tortillas (or whole wheat)
- 2 cups refried beans (or whole black beans, lightly mashed)
- 6 oz low-fat cheddar cheese, shredded
- 2 oz Monterey pepper jack cheese, shredded
- 1/2 cup salsa or enchilada sauce
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt & pepper to taste
- Optional: sautéed peppers & onions, shredded chicken, or ground turkey for extra protein
For the Street Corn Salad
- 3 cups corn (frozen, grilled, or canned)
- 1/4 cup plain Greek yogurt (sub for mayo)
- 2 tbsp cotija cheese or feta
- 1 lime, juiced
- 1/2 tsp chili powder
- Fresh cilantro, chopped
For the Spanish Rice
- 1 cup long-grain rice
- 2 cups chicken or veggie broth
- 1/2 cup tomato sauce
- 1 tsp cumin
- 1/2 tsp garlic powder
Instructions
- Make the filling: Warm beans with salsa, cumin, chili powder, salt, and pepper until smooth and spreadable.
- Assemble: Lay tortillas flat, spread ~1/4 cup bean mixture, sprinkle cheese, add optional fillings, then roll burrito-style.
- For freezer prep: Wrap each burrito in foil and freeze. Reheat in oven or air fryer.
- For fresh serving: Toast on a skillet or bake at 375°F for 10–12 minutes until golden and melty.
- Street Corn Salad: Mix corn, Greek yogurt, cotija, lime juice, chili powder, and cilantro. Chill before serving.
- Spanish Rice: Simmer rice with broth, tomato sauce, cumin, and garlic powder until tender.
Macros (per burrito, ~8 burritos)
- Calories: ~310
- Protein: ~19 g
- Carbs: ~31 g
- Fat: ~12 g
- Fiber: ~13 g
Note: Macros reflect Carb Balance tortillas and the cheddar/pepper jack blend. Sides not included.