Go Back
–+ servings
5 from 14 votes

Black Bean Burritos

Author: Nicole
Servings: 4
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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes

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 1¾ lb 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 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 fresh lime juice
  • ½ tsp sea salt flakes

AVOCADO DIP

  • ⅓ cup 80 g 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 –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

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. 

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.

Scan for full recipe:

QR Code