Black Bean Burritos

These Black Bean Burritos are a simple, filling meal made with seasoned black beans, fluffy rice, fresh tomato salsa and melted cheese, all wrapped in a soft flour tortilla. A quick pan-fry gives the burritos a lightly crisp outside while keeping the filling warm and cheesy inside. They make a great weeknight dinner, easy lunch or make-ahead meal when you want something satisfying without spending too much time in the kitchen.

Black Bean Burritos Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Black Bean Filling

• 1 tablespoon olive oil
• 1/2 red onion, finely chopped
• 1 teaspoon minced garlic
• 1 red bell pepper, finely diced
• 800 g canned black beans, drained and rinsed
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup water

For the Tomato Salsa

• 1 medium tomato, finely diced
• 1/4 cup chopped fresh coriander or cilantro
• 1/4 red onion, finely diced
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

For the Avocado Dip

• 1 ripe avocado
• 1/3 cup plain Greek yogurt
• 1/4 cup fresh coriander or cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 to 2 tablespoons water, as needed

For the Burritos

• 4 large flour tortillas
• 2 cups cooked rice
• 3/4 cup shredded cheddar or another melting cheese
• Lime wedges, for serving

Also Read: Chicken Francese

How to Make Black Bean Burritos

1. Cook the Black Bean Filling

Heat the olive oil in a large frying pan over medium heat. Add the chopped onion, garlic and bell pepper. Cook for about 2 minutes, stirring often, until the vegetables begin to soften.

Add the black beans, paprika, cumin, oregano, garlic powder, onion powder, salt and black pepper. Stir everything together and cook for another minute so the spices can warm through.

Add the tomato paste and water. Stir well, bring the mixture to a gentle simmer and cook for 4 to 6 minutes. The filling should become thick and saucy rather than watery. Remove from the heat and let it cool slightly.

2. Make the Tomato Salsa

Add the diced tomato, red onion and coriander to a small bowl. Pour in the lime juice, add the salt and mix gently. Taste and add a little more lime juice or salt if needed. The salsa should be fresh and slightly tangy.

3. Prepare the Avocado Dip

Add the avocado, Greek yogurt, coriander, lime juice, salt and black pepper to a food processor or blender. Blend until smooth. Add a little water at a time until the dip reaches a creamy consistency that is easy to spoon over the burritos.

4. Fill the Tortillas

Place one tortilla on a flat surface. Spoon about 1/2 cup of cooked rice slightly below the centre, leaving enough space around the edges to fold the tortilla. Add some shredded cheese, followed by the black bean filling and fresh tomato salsa.

Do not overfill the tortilla. Keeping the filling in a compact pile makes the burrito much easier to roll and helps prevent it from splitting.

5. Roll the Burritos

Fold the bottom edge of the tortilla over the filling. Fold both sides toward the centre, then roll the burrito forward firmly until it is completely sealed.

6. Crisp the Burritos

Heat a clean frying pan over medium heat. Place the burritos seam-side down and cook for 1 to 2 minutes, or until the underside is golden and lightly crisp. Turn them over and cook the other side for another 1 to 2 minutes. Work in batches if your pan is small.

7. Serve

Cut the burritos in half if you like and serve them warm with the creamy avocado dip and fresh lime wedges. A little extra salsa, Greek yogurt or guacamole also works well on the side.

Also Read: Spinach Stuffed Chicken Breast

What You Can Do Better

• Do not make the filling watery: Let the black bean mixture simmer until the tomato paste has thickened it. A wet filling can make the tortilla soggy and difficult to roll.
• Warm the tortillas first: If your tortillas feel stiff, warm them briefly in a dry pan or microwave. Soft tortillas are much easier to fold without tearing.
• Keep the salsa fresh: Mix the tomato salsa shortly before assembling the burritos for the best texture.
• Do not overstuff: It is tempting to add more filling, but a slightly smaller amount makes a tighter and neater burrito.
• Get the pan hot before crisping: A properly heated pan gives the tortilla a golden surface without requiring much extra oil.
• Adjust the heat: Add chopped jalapeño or a pinch of chilli flakes if you prefer a hotter burrito. For a milder version, leave them out completely.

Easy Variations

These burritos are easy to change depending on what you have in the kitchen. Add sweetcorn, sautéed mushrooms, roasted sweet potato, spinach, extra bell pepper or pickled onions to the filling. You can also replace some or all of the black beans with kidney beans, chickpeas or pinto beans.

For a more filling version, add extra rice or a little more cheese. If you want to keep the burritos lighter, use less cheese and add more fresh vegetables instead.

Also Read: Herb Roasted Chicken Breast

Make-Ahead and Storage

The black bean filling, tomato salsa and avocado dip can be prepared ahead of time and stored separately in airtight containers in the refrigerator. For the best texture, assemble and crisp the burritos just before serving.

The cooked black bean filling can also be frozen. Cool it completely, place it in a suitable freezer container and use it within about 2 months for the best quality. Thaw it in the refrigerator before reheating.

Nutrition Information

The following values are approximate and can vary depending on the tortillas, cheese, yogurt and other brands used.

Frequently Asked Questions

Can I use dried black beans?

Yes. Cook the dried black beans until tender, drain them well and use them in place of canned beans. Make sure they are not overly wet before adding them to the pan.

Can I make these burritos without rice?

Yes. Rice can be left out if you prefer. You can replace it with extra beans, vegetables, corn or cooked sweet potato.

What can I use instead of the avocado dip?

Guacamole, plain Greek yogurt, sour cream or a simple lime-yogurt sauce are all good alternatives.

Can I make these burritos vegan?

Yes. Use a dairy-free cheese and replace the Greek yogurt in the avocado dip with a plant-based yogurt or leave it out and blend the avocado with lime juice, coriander and a little water.

How do I stop the burritos from falling apart?

Avoid adding too much filling and make sure the tortillas are soft enough to fold. Tuck the bottom over the filling first, fold in the sides and roll firmly. Cooking the burrito seam-side down also helps seal it.