Red Bean and Corn Burrito

Red Bean and Corn Burrito

Make lunch speedy quick with this Tex-Mex inspired Red Bean and Corn Burrito. A little spicy perfectly paired with beans and corn.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings


  • 1 Tsp vegetable oil
  • 1/2 onion, diced
  • 1/2 lb ground beef
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 can kidney beans, rinsed and drained
  • 1 can corn, drained
  • 1/2 jalapeño, diced
  • 6 tortillas


  • In a large skillet over medium-high heat add oil and cook onion until translucent. Add beef and season with cumin, salt, pepper, and cayenne pepper. Cook until no longer pink and drain off excess fat. Add beans, corn, and jalapeño and cook until warmed through, about 5 minutes. Serve in warmed tortillas.


You can easily substitute black beans for kidney beans.
To take a little spice out, make sure to remove the seeds from the jalapeño before adding to the mixture.

Perfect Pairing

Serve this Burrito with Pimento Cheese Deviled Eggs for a complete lunch.
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