Ingredients
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
- 800g black beans (2 x 400g tins), rinsed and drained
- 2 tsp sweet paprika
- 1 tsp cumin
- 1 tsp 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
- 2–4 tbsp water, as required
To assemble
- 4 flour tortillas
- 2 cups cooked rice (or 1 x 250 g microwave rice packet)
- 1 cup shredded melting cheese
Instructions
Black Bean Filling
- 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.
- Add the black beans, sweet paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for 1 minute.
- 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
- To make the tomato salsa, add the ingredients to a medium-sized bowl and toss with a spoon until well combined.
Avocado Dip
- 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
- 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.
- Fold up the bottom to cover the filling, fold the sides in, and roll tightly.
- 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.
- Serve with avocado dip and extra lime wedges.
Notes
MAKE AHEAD
Avocado dip – Refrigerate for up to 2 days.
Tomato salsa – Refrigerate for up to 2 days.
Black bean filling – Refrigerate for up to 2 days. Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
LEFTOVERS
Avocado dip – Refrigerate for up to 2 days.
Tomato salsa – Refrigerate for up to 2 days.
Black bean filling – Refrigerate for up to 2 days. Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: Mexican
Keywords: easy black bean burritos, the best black bean burritos, black bean burritos