Bean and corn burritos

8 - 12
PersonalPoints™ per serving
Total Time
21 min
10 min
11 min
These overstuffed burritos with beans, corn, tomatoes, and onion come together quickly to make a satisfying weeknight meal.


Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, finely chopped

Garlic clove(s)

3 medium clove(s), finely chopped

Ground cumin

1 tsp

Canned pinto beans

31 oz, (2 cans, 15 1/2-oz each), rinsed and drained

Frozen corn kernels

1 cup(s), or fresh

Canned diced tomatoes

14½ oz, (1 can)

Canned chipotle peppers in adobo sauce

1 item(s), chopped, plus 1 teaspoon of adobo sauce from can

Table salt

½ tsp


¼ cup(s), chopped fresh

Fresh lime juice

1 Tbsp

Flour tortilla(s)

6 large, warmed

Romaine lettuce

2 cup(s), shredded, shredded


½ item(s), medium, peeled and chopped

Uncooked red onion(s)

¼ cup(s), chopped, finely chopped

Fresh lime(s)

1 item(s), cut into wedges


  1. 1 Heat oil in large skillet over medium heat. Add yellow onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, 30 seconds.
  2. 2 Add beans to skillet; mash slightly with potato masher or wooden spoon until chunky. Add corn, tomatoes, chipotle en adobo plus sauce, and salt; cook, stirring occasionally, until heated through, about 5 minutes. Remove from heat and stir in cilantro and lime juice.
  3. 3 Spoon bean mixture evenly down center of each tortilla; top evenly with lettuce, avocado, and red onion, then roll up. Serve with lime wedges.
  4. Serving size: (1 burrito)