Crispy Southwest Three-Bean Burritos
with Pico de Gallo, Lime Vinaigrette Salad & Yogurt Drizzle
- Wheat
- Soy
- Milk
Our Southwest three-bean burritos feature creamy mashed beans with smoky spices, melty cheddar, and fresh pico de gallo wrapped in golden tortillas. They’re served with a zesty lime vinaigrette–dressed salad and a cooling yogurt drizzle for the perfect balance of flavors and textures. Each bite delivers crispy-to-creamy contrasts with tangy lime and aromatic cilantro.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Onion
4 ounce
Mixed Greens
4 tablespoon
Yogurt
(Contains: Milk)
2 teaspoon
Honey
1 unit
Three-Bean Blend
1 unit
Tomato
1 unit
Lime
½ tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
-
Finely dice tomato. Halve, peel, and finely dice onion. Roughly chop cilantro. Zest and quarter lime. Drain and rinse beans.
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In a small bowl, combine tomato, cilantro, 2 TBSP diced onion, and a squeeze of lime juice (4 TBSP diced onion and a big squeeze of lime juice for 4 servings). Season with salt and pepper.
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Place yogurt in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
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Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining onion and a pinch of salt. Cook, stirring occasionally, until onion is browned and softened, 1-2 minutes.
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Add beans, half the Southwest Spice Blend, ¼ cup water, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper (use all the Southwest Spice Blend and ½ cup water for 4). Bring to a simmer and cook until liquid has mostly evaporated, 3-5 minutes.
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Remove from heat. Using a potato masher or fork, mash beans until mostly smooth.
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In a large bowl, whisk together honey, lime zest, juice from two lime wedges (four wedges for 4 servings), a drizzle of olive oil, salt, and pepper.
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Lay tortillas on a clean work surface. Using a slotted spoon, place ½ cup bean filling on bottom third of each tortilla (you’ll have some filling left over—save for serving); sprinkle with cheddar. Top with 2 TBSP pico de gallo.
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Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.
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Heat a large pan over medium heat. Place burritos, seam sides down, in pan. Press down with a spatula until golden brown, 1-2 minutes. Repeat until golden brown and crisp on all sides. TIP: Lower heat if tortillas are browning too quickly!
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Add mixed greens and any remaining pico de gallo to bowl with lime vinaigrette; toss to coat.
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Halve burritos.
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Divide burritos and any remaining bean filling between plates. Serve with yogurt drizzle and any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The crispy burritos earned real fans, though many found the bean filling mild and recommend boosting it with garlic powder, chili powder, or smoked paprika 🌶️.
- Ease of prep: Most found the recipe straightforward, and several appreciated the clear instructions on how much filling to use per burrito.
- Suggestions: Add garlic powder, chili powder, or cracked red pepper flakes to the bean mixture for deeper flavor; some also stirred seasoning into the yogurt drizzle for extra kick. A few swapped the yogurt for sour cream and enjoyed the result.
- Leftovers: Some found the portions a bit small; pairing with a side like rice or cornbread helped make the meal more filling.
- Tortillas: Press burritos down firmly and watch the heat — several reviewers noted tortillas can brown too fast or crack when overfilled, so lower the heat if needed.
- Salad & toppings: The lime vinaigrette got consistent praise; the yogurt drizzle divided opinion, with some loving it and others preferring sour cream instead.
