Smoky Black Bean Burrito (Printable)

A fiber-rich burrito featuring smoky black beans, fresh veggies, and tangy accents for a satisfying meal.

# What You 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 ounces 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

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
02 - Incorporate minced garlic and diced red bell pepper; cook for an additional 2 to 3 minutes until vegetables begin to soften.
03 - Add ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper. Stir to evenly coat the mixture with spices.
04 - Add black beans and vegetable broth; simmer for 5 to 7 minutes, mashing some beans with a fork to achieve a creamy consistency.
05 - Remove skillet from heat and stir in lime juice. Adjust seasoning to taste if necessary.
06 - Warm tortillas in a dry skillet or microwave until pliable.
07 - Spread black bean filling onto each tortilla. Layer with cooked brown rice if using, shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold in the sides and roll the tortillas tightly to enclose the filling.
09 - Serve immediately or grill seam side down in a hot skillet for 1 to 2 minutes to crisp the wrap, if desired.

# Expert Advice:

01 -
  • It uses pantry staples you probably already have, so no last-minute shopping trips.
  • The smoky flavor makes it taste way more complex than the effort required.
  • It's filling enough to keep you satisfied without feeling heavy or sluggish.
  • You can customize every burrito based on what each person likes, which makes dinnertime so much easier.
02 -
  • Mashing only some of the beans is key, it creates a creamy base while keeping texture and bite.
  • Warming the tortillas is not optional, cold tortillas will crack and split the moment you try to fold them.
  • Don't skip the lime juice at the end, it brightens everything and keeps the filling from tasting flat.
  • If you overfill your burrito, it will be impossible to roll and messy to eat, less is more here.
03 -
  • Toast your tortillas directly over a gas flame for a few seconds on each side if you want a slightly charred, smoky flavor.
  • Use a potato masher instead of a fork to mash the beans if you're making a larger batch, it's faster and more consistent.
  • Let the bean filling cool for a few minutes before assembling if you're not eating right away, it prevents the tortilla from getting soggy.
  • If you're meal prepping, keep the toppings separate and assemble right before eating for the freshest taste and texture.
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