Black Bean Burritos

A flavour-packed vegetarian dish that will keep meat-lovers satisfied too!

Whenever I think of fast, easy and delicious recipes, Tex-Mex/Mexican choices are always high up on the list. One of the best things is how economical they are to make. Often there’s hardly anything to buy as I have most of the ingredients already in the pantry. For these Black Bean Burritos, I actually had everything on hand! I had capsicums (bell peppers) in the fridge but, if I hadn’t, I would probably have swapped them for another veggie from the crisper drawer, rather than go out and do a shop. And if I didn’t have avocados, I would have simply served the burritos with plain Greek yoghurt or sour cream.

I find it incredibly satisfying making my own burritos versus ordering takeout, as I know everything that’s going into them. They are quick, they are easy, they are low-cost and, even though they’re vegetarian, the flavours and textures are deliciously bold and will satisfy any meat eater (my husband thought he was eating beef!).

For these burritos, first a black bean filling is made, seasoned with an array of aromatic spices from the pantry, then wrapped up in tortillas with cheese, cooked rice and a tangy tomato salsa. After being crisped up in a pan for crunchy texture and gooey melted cheese, they are served dolloped with a gloriously creamy avocado dip. These burritos are basically a full meal you can eat in your hands!

What are some other burrito filling options?

Try adding sauteed or roasted capsicum (bell pepper) strips (I like the ones in the jar that you can buy from the supermarket – super easy!), roasted sweet potatoes, corn kernels, sauteed or roasted mushrooms, spinach leaves, pickled onions or feta.

Can I use other beans if I don’t have black beans?

Yes! If you don’t have black beans, you can substitute them with kidney beans, borlotti (cranberry) beans or chickpeas. Firm tofu, grated using a box grater, is also a great vegetarian alternative.

What else can I serve with Black Bean Burritos?

If you are short on time, try swapping out the avocado dip with homemade or store-bought guacamole, sour cream or Greek yoghurt.

Watch how to make Black Bean Burritos

What are some other Tex-Mex/Mexican recipes?

If you enjoyed these Black Bean Burritos, I think you’ll love:

Loaded Veggie Nachos
Chicken Burrito Bowls
Nachos Beef Folded Wraps
Mexican Pulled Pork Tacos
One-pan Cheesy Beef Enchiladas

Black Bean Burritos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

These fast Black Bean Burritos are packed with Tex-Mex/Mexican-inspired flavours and are made with wholesome, budget-friendly ingredients. The black bean filling is freezer-friendly, making these burritos perfect for meal prep. The tortillas are served with a creamy avocado dip for the perfect weeknight family dinner.

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

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BLACK BEAN FILLING

• 1 tbsp olive oil
• ½ red onion, finely diced
• 1 tsp freshly minced garlic
• 1 red capsicum (bell pepper), finely diced
• 800 g (1 lb 12 oz) canned black beans, 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 sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp tomato paste (concentrated puree)
• ¼ cup (60 ml) water

TOMATO SALSA

• 1 tomato, finely diced
• ¼ bunch coriander (cilantro), finely chopped
• ½ red onion, finely diced
• 1 tbsp lime juice
• ½ tsp sea salt flakes

AVOCADO DIP

• ⅓ cup (80 g) plain Greek yoghurt
• 1 avocado
• ¼ bunch coriander (cilantro)
• 1 tbsp lime juice
• ½ tsp sea salt flakes
• ½ tsp cracked black pepper
• 2–4 tbsp water, as required

TO ASSEMBLE 

• 4 large flour tortillas
• 2 cups (370 g) cooked rice (or 1 x 250 g/9 oz packet microwave rice)
• 1 cup (100 g) shredded melting cheese

TO SERVE

• Lime wedges

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Instructions

Black bean filling

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

Tomato salsa

1. Add the salsa ingredients to a medium bowl and toss with a spoon until well combined.

Avocado dip

1. Place all the dip 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 after each addition, until you have reached your desired consistency. 

To assemble

1. Place the flour tortillas on a flat work surface and place ½ cup (45 g) of the cooked rice just below the centre, then top with one-quarter of the shredded cheese. Top with one-quarter of the black bean mixture and one-quarter of the tomato salsa. 
2. Fold up the bottom of the tortilla high enough to just cover the filling, then fold the sides in and roll up tightly. 
3. Preheat a large, deep, heavy-based frying pan over medium heat. Add the burritos to the pan, seam-side 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. 

Equipment

Large Wooden Spoon

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Staub Chistera

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Notes

MAKE AHEAD 

The avocado dip, tomato salsa and black bean filling can all be made in advance and refrigerated separately in airtight containers 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.

LEFTOVERS 

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

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Mexican, Quick and Easy
• Method: Frying
• Cuisine: Mexican