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Chipotle Bean and Corn Burritos

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Chipotle Bean and Corn Burritos

Chipotle Bean and Corn Burritos

Jessica Braider
These burritos are a standby meal at our house because they are so versatile. You can get creative and sauté some bell peppers or other vegetables with the onions, or add some diced chilies.
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Cook Time 15 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Mexican, Tex Mex
Servings 6 servings


  • 1 Tbsp. extra virgin olive oil
  • 1/2 yellow onion chopped
  • 28 - 30 oz. canned pinto or black beans (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 1 1/2 - 2 cups corn kernels, fresh, frozen, or canned, about 4 ears if using fresh, drained if using canned
  • 1 Tbsp. balsamic vinegar
  • 6 large (burrito size) whole wheat or white flour tortillas (use wheat/gluten-free, if needed)
  • 1 cup shredded Cheddar cheese
  • 1 cup chipotle flavored salsa (look for brands with no sugar added)


  • Heat the oil in a large heavy skillet over medium heat. Add the onions and cook, stirring occasionally, until they are softened, about 5 minutes.
  • Add the beans, corn, and vinegar and stir until heated through, about 5 minutes.
  • Heat the tortillas in the microwave for 30 – 40 seconds. (To heat them in the oven, wrap them in foil and warm them at 350 degrees for 5-10 minutes.)
  • Scoop a large spoonful of the bean mixture into the tortillas. Top them with cheese and salsa and wrap them burrito style.

Slow Cooker Directions:

  • Turn the slow cooker to high and put the oil and onions in for 15 minutes. Add remaining ingredients, except the tortillas, cheese and salsa. Cook on low for 5 - 6 hours or on high for 3 – 4 hours, then assemble and serve as per recipe. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Chop the onion, cook beans if making your own, shred the Cheddar cheese if necessary and refrigerate.
Scramble Flavor Booster: Sauté 1 diced jalapeño pepper with the onions, if desired.
Tip: When purchasing canned items like beans, vegetables, or soup, check the sodium content, as many of these pantry staples can be high in sodium.  Whenever possible, purchase lower-sodium versions so that you have the flexibility to add salt to a dish when it really needs it.
Nutritional Information Per Serving (% based upon daily values): Calories 360, Total Fat: 9g, 14%; Saturated Fat: 3g, 15%; Cholesterol: 5mg, 2%; Sodium: 930mg, 39%; Total Carbohydrate: 55g, 18%; Dietary Fiber: 9g, 36%; Sugar: 5g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, High Fiber, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Nut-Free, Sandwiches/Wraps, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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