Black Bean Burritos

Whenever I think of fast and easy, Mexican flavours are always high up there on my list of go-to recipes. I love that everyone can load up with their salads of choice (think tomato, lettuce, shredded cheese and avocado) and it’s incredibly satisfying making these Black Bean Burritos with ingredients that I choose, versus buying takeout. They are quick, they are easy, they are a low-cost option made using black beans (my husband did not realise they were made with no beef!) and they pack incredible flavour. The avocado dip in the recipe is well worth whipping out your food processor for, but if that all just seems like too much effort, these work equally well with sour cream or plain Greek yoghurt on the side. The delicious black bean filling is freezer-friendly (no waste!) and paired with fluffy tortillas and rice, you will want to make this recipe again and again. 

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Black Bean Burritos

Black Bean Burritos

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5 from 5 reviews

  • Total Time: 30 mins
  • Yield: 4 1x


Units Scale

Black Bean Filling

  • 1 tablespoon olive oil
  • 1/2 red onion, finely diced
  • 1 tsp garlic, freshly minced
  • 1 red capsicum/bell pepper, finely diced
  • 800 g black beans (2 x 400 g/14 oz tins), rinsed and drained
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1/4 cup water

Tomato Salsa

  • 1 tomato, finely diced
  • 1/4 bunch coriander/cilantro, finely chopped
  • 1/2 red onion, finely diced
  • 1 tbsp lime juice
  • 1/2 tsp salt

Avocado Dip

  • 1/3 cup plain yoghurt
  • 1 avocado
  • 1/4 bunch coriander/cilantro
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 24 tbsp water, as required

To assemble

  • 4 flour tortillas
  • 2 cups cooked rice (or 1 x 250 g/9 oz microwave rice packet)
  • 1 cup shredded melting cheese


Black Bean Filling 

  1. Heat the olive oil on medium-high heat in a large, deep frying pan. Add the onion, garlic and capsicum. Cook, stirring for 1-2 minutes until softened. 
  2. Add the black beans, sweet paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for 1 minute. 
  3. Stir through the tomato paste and the water. Bring to a simmer, then reduce heat to low and simmer for 4-6 minutes until the sauce has thickened. Set aside to cool slightly. 

Tomato Salsa

  1. To make the tomato salsa, add the ingredients to a medium-sized bowl and toss with a spoon until well combined.

Avocado Dip

  1. To make the avocado dip, place all the ingredients in a food processor except for the water and blend for 2 minutes until smooth. Add the water 1 tablespoon at a time, blending in between, until you have reached your desired consistency.

To Assemble

  1. Place the flour tortillas on a flat work surface and place ½ cup of the cooked rice just below the centre. Top with ¼ of the shredded cheese. Top with ¼ of the black bean mixture and ¼ of the tomato salsa. 
  2. Fold up the bottom to cover the filling, fold the sides in, and roll tightly. 
  3. Preheat a frying pan on medium heat. Add the burritos to the pan, seam side facing down. Cook for 1-2 minutes until golden, then flip and cook for another 1-2 minutes until golden on the other side. 
  4. Serve with avocado dip and extra lime wedges. 



The avocado dip, tomato salsa and black bean filling can all be made in advance and refrigerated separately for up to 2 days. The black bean filling can also be frozen for up to 2 months. Thaw completely in the fridge overnight before reheating for best results. 


Leftover avocado dip, tomato salsa and black bean filling can be refrigerated separately for up to 2 days.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Cuisine: Mexican