black bean burritos

These yellow rice and black bean burritos make a filling meal that needs only a salad to be complete—though stoneground tortilla chips and salsa are always welcome!

Yellow Rice and Black Bean Burritos

water with 1 vegetable bouillon cube

brown rice

tsp cumin

turmeric

olive oil

onion (finely chopped)

garlic (minced)

green bell pepper (finely diced)

hot chiles

15–16 oz can black beans,

tomato (diced)

oregano

salt and freshly ground pepper (to taste)

10-inch, burrito-sized flour tortillas, warmed

Salsa Ranchera or store-bought salsa

Bring the water and bouillon cube to a boil in a medium saucepan. Stir in the rice, cumin, and turmeric and simmer gently, covered, until the water is absorbed, about 30 minutes.

Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté until translucent. Add the garlic and bell pepper and sauté until the onion is golden.

Add the chiles, beans, tomato, and oregano. Cook over medium heat until the mixture is well heated through and the tomato has softened, about 8 minutes.

Stir the cooked rice into the skillet mixture until well incorporated. Remove from the heat.

To assemble, place a mound of the cooked rice and black bean mixture in the center of each tortilla. Add a stripe of salsa.

Fold two opposite sides of the tortilla over the filling, then roll up starting from one of the open ends. Alternately, you can keep one end open as shown in the photo. Repeat with the remaining tortillas and serve at once.

Depending on the size of your wraps, the filling will be enough to fill around 4-5 large burritos!

Black Bean and Veggie Burritos 

wraps

black beans, rinsed (15 oz)

shredded cheese of choice, like cheddar or mozzarella

red bell pepper, chopped

zucchini, chopped

red onion, diced (about 1/3 of a large onion)

tsp chili powder

garlic powder

tsp salt

tsp black pepper

¼ tsp smoked paprika

hot sauce (optional)

Avocado

Salsa

Sour cream

Heat a large pan on medium heat for 1 minute, then add in your olive oil.

Add your chopped zucchini, bell pepper and onion into the pan, and cook over a medium low flame for about 7-8 minutes until the veggies begin to soften- stir occasionally.

Once the veggies start to become tender, add in your black beans, hot sauce and spices. Toss together to coat evenly, and continue to cook over a medium flame for an additional 5-7 minutes.

Remove from heat and let the veggies cool for 5 minutes before assembling your burrito.

Lay a wrap flat onto your working surface, spread some cheese over the center, and pour about 1/3 cup of the filling into the center. Fold the sides of the burrito over, then begin rolling tightly from the bottom.

To freeze, wrap each burrito individually in parchment paper or foil, and store in a reusable or ziplock bag for up to 2 months.

If desired, you can grill the burritos before freezing them. Wipe down the pan you cooked your veggies in, and grill each side of the burrito on medium heat for about 2 minute- start with the opening side down. Once cool, follow wrapping instructions above.

Assemble the burritos 

MICROWAVE INSTRUCTIONS: remove burrito from freezer and unwrap. Place on a plate and microwave for 1 minute, flip over and microwave additional minute. You can also choose the “defrost” setting for 2 minutes, or defrost for 1 minute and continue to cook on a heated pan for another 3-4 minutes.

OVEN INSTRUCTIONS: Bake from frozen on 350 for 20-25 minutes unwrapped, flipping halfway through. To save time in the oven, you can defrost the burrito in the fridge overnight and cut down baking time to 10-15 minutes!

How to reheat 

This easy black bean burrito can be made mild or spicy! It&#39;s protein-rich, plus everyone can customize with their own favorite toppings. Finish it on a skillet for crispy deliciousness!

Black Bean Burrito (Vegan!)

yellow onion (or 1/2 large)

red bell pepper

salsa

roma tomatoes

jalapeño peppers

garlic

Tbsp. taco seasoning

cilantro

burrito-sized tortillas*

rice

avocado

Tbsp. onion, finely diced (red, white, or yellow)

roma tomato, finely diced

lime juice

salt

Finely dice the onion and bell pepper.

In a large skillet over medium-high heat, sauté onion and bell pepper for about 8 minutes, stirring occasionally. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice the tomato. Finely dice the jalapeño, seeds and ribs removed. Mince the garlic.

When onion is softened, add jalapeño, garlic, and taco seasoning. Stir and cook for 1 minute.

Then add the black beans (rinsed and drained), salsa, and tomatoes. Stir to combine, then cover and reduce heat to medium. Cook for 10-15 minutes. Add roughly chopped cilantro during the last couple minutes of cook time.

Meanwhile, make the guacamole: Remove the peel and pit from the avocado. Place avocado in a small bowl and lightly mash with a fork. Add all remaining guacamole ingredients and stir to combine. Taste and adjust if needed.

Assemble your burritos. (I like to warm my tortillas in the microwave for 10-15 seconds to make them more pliable.) Down the center of a tortilla, add a scoop of rice (if using), then some black bean mixture, a dollop of guacamole, and any other toppings of choice. Tuck in the ends and tightly roll up.

Crispy option: Place the finished burrito on a grill pan or skillet over medium heat. Warm it on one side for 3-4 minutes or until slightly browned and crispy. Carefully flip and repeat on the other side.

These quick and easy Black Bean Burritos can be made at home, with flavorful black beans, brown rice, guacamole, and salsa, wrapped in a gluten-free tortilla, is a healthy and mouthwatering alternative to fast food.

Black Bean Burritos

gluten-free tortilla

black beans

onion (chopped)

Roma tomato (chopped)

cumin

water

Tortillas ((I used gluten-free ones))

guacamole (or 1 avocado sliced)

cherry tomatoes (halved)

Romaine lettuce (shredded)

If you are using dried beans, soak them overnight in water. The following day, drain the beans, rinse, and drain again. Place the beans in a large saucepan with 4 cups of water, and bring to boil. Lower heat to simmer, and cook for 45 minutes to an hour.

Heat the oil in a saucepan over medium heat. Add the onion, and sauté until translucent. Add garlic, tomatoes, cumin, oregano, and sea salt, and cook while stirring for one minute. Add the cooked or canned black beans and water, and bring to a boil.

Turn down the stove to low heat, and allow to simmer for 10 minutes. Remove the saucepan from the stove, partially mash beans to thicken, and set aside.

For The Dried Beans

Heat a large skillet over medium-high heat. Add one tortilla to the skillet and cook on both sides, flipping tortilla with tongs. Transfer the tortilla to a cutting board, and repeat the process with all of the tortillas.

Spoon about a 1/4 cup of beans into the middle of each tortilla. Top with brown rice, salsa, guacamole, chopped tomatoes, lettuce, and any additional ingredients you desire.

Fold the ends and sides of the tortillas over the filling. Serve immediately, or freeze for later.

For The Burrito

I really love your recipe,it's so delicious and wonderful meal for my children

I love how you make this wonderful recipe, Thank you for everything you do for us

This looks like an awesome recipe! I'm sure my husband will enjoy this meal.

Thanks for your recipe we can have a satisfying supper on the table in minutes.

I love black beans so I know this is something I will have to try. Thanks for sharing

This was great and SOO filling. I added taco seasoning to the rice for an extra layer of flavor! and I think I will add corn next time!

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.

½ red onion, finely diced

tsp garlic

red capsicum (bell pepper), finely diced

tsp sweet paprika

onion powder

tsp sea salt flakes

black pepper

tomato paste (concentrated puree)

(60 ml) water

tomato, finely diced

coriander (cilantro), finely chopped

sea salt flakes

(80 g) plain Greek yoghurt

coriander (cilantro)

flour tortillas

(370 g) cooked rice

(100 g) shredded melting cheese

Lime wedges

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. 

Add the black beans, paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for 1 minute. 

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. 

Black bean filling

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

Tomato salsa

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. 

Avocado dip

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. 

Fold up the bottom of the tortilla high enough to just cover the filling, then fold the sides in and roll up tightly. 

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. 

Serve with avocado dip and extra lime wedges. 

To assemble

My kids loved it - and they are fussy! 
Didn’t have any ripe avocados so just used avo dip.

These are utterly fantastic! Taste so yummy, I've bulk made a bunch for the freezer (beans, rice and cheese only to be freezer friendly) and they're even better heated up in the microwave for lunches with a greek yoghurt dipping side - just make sure you take out of the tinfoil before doing this, I wrap mine in baking paper under the tinfoil. The beans taste great as nachos as well.

Excellent dinner! Kids enjoyed it as well which is always so nice! Thank you!!

This were absolutely AMAZING!!! And my 7 yr old loved them- so huge win!

A hit with the kids and husband! 
We freeze the extra for a busy weekday night dinner.

These were delicious- the extra steps for the salsa/avocado dip are totally worth it.

Absolutely delicious, simple and easy to prepare. That avocado dip really elevates the meal. It’s an explosion of flavours which all complement each other so well.

These were delicious! I made double the recipe and individually wrapped them (without the tomato salsa) and froze. In the morning, I take one or two out of the freezer to defrost for the work from home contingent. By lunch time, 2 mins in the panini press is all that’s needed for a filling and nutritious lunch. I have even thrown “leftovers” in where available, cubed potatoes, nacho beef, whatever may be sitting the fridge and would work well in the wraps when I’m prepping them. If your kids would eat these cold, they would be a fantastic packed lunch too!

https://www.youtube.com/watch?v=16sCmE4sxKk

Black Bean Burritos

Black Bean Filling
1 tablespoon olive oil
½ 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
½ tsp black pepper
2 tbsp tomato paste
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 salt
 
Avocado Dip
⅓ cup (80 ml) plain yoghurt
1 avocado
¼ bunch coriander/cilantro
1 tbsp lime juice
½ tsp salt
½ tsp black pepper
2–4 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 (100 g) shredded melting cheese
 
View the full recipe here! 👇🏻
https://simplehomeedit.com/recipe/black-bean-burritos/
 
Want more? I have a cookbook! THE SIMPLE DINNER EDIT is now available! It’s filled with over 80 easy, delicious dinner ideas and time saving tips. Available at all major retailers where books are sold. 👇🏻
https://simplehomeedit.com/the-simple-dinner-edit/

Hearty and meatless, these black bean burritos are packed with flavor, fiber, and all your favorite toppings.

- 14 oz Black beans (drained and rinsed)

tbsp Taco seasoning

oz Rotel (drained)

Cheddar cheese (shredded)

tortillas

Avocados

Red onion (diced)

Lime

Salt

tbsp Minced garlic

Salsa (your favorite tomato salsa)

To a medium sized bowl add the drained and rinsed black beans and mash with the back of a fork or potato masher.

Stir in the taco seasoning, drained can of rotel, and cheese. Set to the side

Burrito Instructions

To a medium sized bowl add in the avocados, diced onion, juice from the lime, minced garlic, and salsa mash with the back of a fork until well combined.

Fill each tortilla with the black bean mixture and avocado salsa roll the tortilla and enjoy

Avocado Salsa Instructions

Quick and easy to throw together, tasted good and healthy and was a hit!

Top 6 black bean burritos recipes from across the web

The most viewed black bean burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Yellow Rice and Black Bean Burritos

Black Bean and Veggie Burritos

Black Bean Burrito (Vegan!)

Black Bean Burritos

Black Bean Burritos

Black Bean Burritos

Top 6 black bean burritos recipes from across the web

The most viewed black bean burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yellow Rice and Black Bean Burritos

Black Bean and Veggie Burritos

Black Bean Burrito (Vegan!)

Black Bean Burritos

Black Bean Burritos

Black Bean Burritos

The most viewed black bean burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine