Smoky Black Bean Burrito (Print)

A satisfying wrap filled with smoky black beans, fresh veggies, and flavorful spices for a wholesome meal.

# Ingredients:

→ 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

# Instructions:

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 tender.
03 - Incorporate ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper. Stir well to evenly coat vegetables.
04 - Add drained black beans and vegetable broth. Simmer for 5 to 7 minutes, mashing some beans with a fork to create a creamy texture.
05 - Remove from heat and stir in fresh lime juice. Adjust seasoning as needed.
06 - Heat tortillas in a dry skillet or microwave until pliable and easy to fold.
07 - Spread a layer of black bean filling on each tortilla. Add cooked rice if desired, followed by shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling. Serve immediately or grill seam-side down for 1 to 2 minutes to crisp the wrap.

# Pro Tips:

01 -
  • It comes together in less time than delivery and tastes twice as fresh.
  • The beans get creamy without any dairy, just a little mashing and patience.
  • You can stuff it with whatever you have left over and it still works.
  • Every bite has that smoky, tangy balance that keeps you reaching for more.
02 -
  • Rinse those beans thoroughly or the filling tastes tinny and dull, I skipped it once and regretted it.
  • Warm the tortillas or they will tear the second you try to fold them, trust me on this.
  • Mash only some of the beans, not all, you want texture not baby food.
  • Don't add the lime juice while it's still on the heat or it loses that bright zing.
03 -
  • Toast the tortillas directly over a gas flame for a few seconds on each side, it adds a subtle char that makes everything taste better.
  • Save any leftover filling and use it as a taco filling, a topping for nachos, or mixed into scrambled eggs the next morning.
  • If you're making these ahead, wrap them tightly in foil and freeze them for up to a month, then reheat straight from frozen in the oven at 350°F for about 25 minutes.
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