Smoky Black Bean Burrito (Printer view)

A hearty burrito filled with smoky black beans, colorful vegetables, and tangy toppings for a nutritious meal.

# What You'll Need:

→ Beans & Filling

01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground coriander
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 cans (15 oz each) black beans, drained and rinsed
12 - 1/2 cup vegetable broth or water
13 - 1 tablespoon lime juice

→ Wrap & Toppings

14 - 4 large whole wheat tortillas
15 - 1 cup cooked brown rice (optional)
16 - 1 cup shredded lettuce
17 - 1/2 cup diced tomatoes
18 - 1/2 cup shredded cheddar or vegan cheese
19 - 1/4 cup sour cream or plant-based alternative
20 - 1/4 cup chopped fresh cilantro
21 - 1 avocado, sliced

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
02 - Add minced garlic and diced red bell pepper, cooking for 2 to 3 minutes until slightly tender.
03 - Stir in ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper to coat the vegetables evenly.
04 - Add drained black beans and vegetable broth. Simmer for 5 to 7 minutes, mashing some beans with a fork for a creamy texture.
05 - Remove from heat and stir in lime juice. Adjust seasoning as needed.
06 - Heat tortillas in a dry skillet or microwave until flexible.
07 - Spread black bean filling on each tortilla. Add cooked rice if desired, shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold in the sides and roll tortillas tightly to enclose the fillings.
09 - Serve immediately or grill seam-side down for 1 to 2 minutes to crisp the exterior.

# Expert Suggestions:

01 -
  • The spice blend is genuinely addictive—it tastes restaurant-quality but comes together in your own kitchen in under twenty minutes.
  • Black beans provide serious fiber and protein, so you stay satisfied without that post-lunch energy crash.
  • It's endlessly customizable, so whether you're cooking for yourself or feeding a crowd with different dietary needs, this works.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid will make your filling soupy and the spices won't coat properly.
  • Mashing some beans is crucial; whole beans alone stays chunky, but mashing everything creates a gluey mess, so aim for the middle.
  • If your tortillas are cold or stiff, they'll crack when you roll them, so warming is non-negotiable, not optional.
03 -
  • Make the bean filling the morning of if you can—it tastes even better after the spices have time to meld together.
  • If your tortillas keep cracking, wrap them in a damp towel and microwave for thirty seconds to steam them into flexibility.
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