The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
Simple Home Edit Logo

Black Bean Burritos

Jump to Recipe View Video Print Recipe

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.

Black Bean Burritos

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

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

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

Black Bean Burritos

Black Bean Burritos

Author: Nicole
5 from 14 votes
“When I’m not eating this for dinner, I’m dreaming about it. So delicious. Don’t skimp on any ingredients, fresh lime and coriander are a must.”
Share Print
Add to Shopping List
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.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings: 4

Ingredients

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 (28 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 freshly cracked 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 fresh lime juice
  • ½ tsp sea salt flakes
AVOCADO DIP
  • 80 g (⅓ cup) plain Greek yoghurt
  • 1 avocado
  • ¼ bunch coriander (cilantro)
  • 1 tbsp fresh lime juice
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 tbsp water, or as needed
TO ASSEMBLE
  • 4 large flour tortillas
  • 370 g (2 cups) cooked rice (see note 1)
  • 100 g (¾ cup) shredded melting cheese
TO SERVE
  • Lime wedges

Equipment

Instructions

  • Make the black bean filling – 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.
  • Make the tomato salsa – Add the salsa ingredients to a medium bowl and toss with a spoon until well combined.
  • Make the avocado dip
    – 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.
  • Assemble the burritos – 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. 
  • Cook the burritos – 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 – Serve with avocado dip and extra lime wedges. 

Nutrition information

Nutrition Facts
Black Bean Burritos
Amount per Serving
Calories
734
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
22
mg
7
%
Sodium
 
1666
mg
72
%
Potassium
 
1435
mg
41
%
Carbohydrates
 
105
g
35
%
Fiber
 
25
g
104
%
Sugar
 
8
g
9
%
Protein
 
32
g
64
%
Vitamin A
 
2167
IU
43
%
Vitamin C
 
55
mg
67
%
Calcium
 
303
mg
30
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Or use 1 x 250 g (9 oz) packet of microwave rice.

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.

Tried this recipe?

Let us know how it was!
Course dinner, entrée, lunch, Main Course, mexican, quick and easy
Cuisine Mexican

  1. Is one can of black beans equal to what you listed in the ingredients?

    • Hi Laura, it would be 1 large (800 g/28 oz) or 2 small (400 g/14 oz) cans. ❤️ Nic x

  2. 5 stars
    I have made this recipe and loved it. But i also use the bean filling recipe in other was. Today i baked whole sweet potatoes in the airfryer. Sliced them open and put the bean filling on top with shredded cheese and a dollop of greek yoghurt.

    • This is wonderful feedback, Barbara! It’s brilliant to hear how you are mixing and matching the recipes … I LOVE the sound of the sweet potatoes, yum! Thanks for the stars too. Nic x

  3. 5 stars
    I’ve never made the entire recipe. But I’ve made the black bean filling twice now and really like it. Last time I added mixed rice. Really delicious!

    • Fabulous to hear, Rodney! Thanks for the rating, Nic x

  4. 5 stars
    Have to limit my praise to the black bean filling because it’s the only part I made. We both liked this a lot; will make it again and if I have more time will try the rest. We are on a reduced sodium restriction so I left it out and there was still plenty of flavor – even without cheese. No tomatoes on hand and was in a hurry so I used a little Rotel no salt added original in place of the salsa.

    • Hi Renee, very glad you enjoyed this even with the tweaks! Thanks also for the rating, Nic x

  5. 5 stars
    Made these last night to serve at a march madness basketball party. Made them exactly as the instructions said. I got 6 burritos vs 4. Huge win. Great taste. Easy instructions. I will make them again. Great to freeze and take to work for lunch.

    • So happy that these worked out well for you, Jacob! Thanks also for the rating! Nic x

  6. 5 stars
    These were absolutely delicious! I made these for dinner last night-halved the recipe and didn’t add any rice because I didn’t have any on hand, and they were fantastic and terribly quick to make. I’m still dreaming about them. Will definitely make again!

    • Hi Maya, I love that you are ‘dreaming’ about them! That’s the best praise! Thanks also for the rating, Nic x

  7. 5 stars
    these came out so good! love this recipe nice and clear instructions. I didn’t make the salsa or the guac but I bet its great

    • So glad you enjoyed these … even without the salsa or guac! I hope you try them again. Thanks also for the rating, Nic x

  8. 5 stars
    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!

    • Hi Elma, what wonderful feedback! You’re a person after my own heart … mixing things up, serving a meal in different ways for more than just one dinner. So happy to hear this! Nic x

  9. When I’m not eating this for dinner, I’m dreaming about it. So delicious. Don’t skimp on any ingredients, fresh lime and coriander are a must.

    • Haha, that’s fabulous feedback! xx

  10. 5 stars
    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.

  11. 5 stars
    These were delicious- the extra steps for the salsa/avocado dip are totally worth it.

  12. 5 stars
    A hit with the kids and husband!
    We freeze the extra for a busy weekday night dinner.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.