Black Bean Burrito (Vegan!)
This easy black bean burrito can be made mild or spicy! It's protein-rich, plus everyone can customize with their own favorite toppings. Finish it on a skillet for crispy deliciousness!
Servings: 6 burritos
Ingredients
- 1 small yellow onion
- 1 red bell pepper
- 30 oz. canned black beans*
- 1/3 cup salsa (I like Restaurant-Style Blend Salsa)
- 2 roma tomatoes
- 1-2 jalapeño peppers
- 3 cloves garlic
- 1 Tbsp. taco seasoning
- 1/4 cup fresh cilantro
- 6 large burrito-sized tortillas**
- Optional: cooked rice for serving
For the guacamole:
- 1 large ripe avocado
- 2 Tbsp. onion, finely diced (red, white, or yellow)
- 1/4 cup roma tomato, finely diced
- 1 Tbsp. fresh lime juice
- 1/8 tsp. salt
Instructions
- Finely dice the onion and bell pepper.
- In a large skillet over medium-high heat, sauté onion and bell pepper for about 8 minutes, stirring occasionally. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, dice the tomato. Finely dice the jalapeño, seeds and ribs removed. Mince the garlic.
- When onion is softened, add jalapeño, garlic, and taco seasoning. Stir and cook for 1 minute.
- Then add the black beans (rinsed and drained), salsa, and tomatoes. Stir to combine, then cover and reduce heat to medium. Cook for 10-15 minutes. Add roughly chopped cilantro during the last couple minutes of cook time.
- Meanwhile, make the guacamole: Remove the peel and pit from the avocado. Place avocado in a small bowl and lightly mash with a fork. Add all remaining guacamole ingredients and stir to combine. Taste and adjust if needed.
- Assemble your burritos. (I like to warm my tortillas in the microwave for 10-15 seconds to make them more pliable.) Down the center of a tortilla, add a scoop of rice (if using), then some black bean mixture, a dollop of guacamole, and any other toppings of choice. Tuck in the ends and tightly roll up.
- Crispy option: Place the finished burrito on a grill pan or skillet over medium heat. Warm it on one side for 3-4 minutes or until slightly browned and crispy. Carefully flip and repeat on the other side.
Notes
*Black beans: 30 oz. is two regular 15 0z. cans.
**For gluten-free: Use GF tortillas or omit them and build a rice bowl instead.
For refined oil-free: Ensure your tortillas and salsa do not include refined oil.
Spicy version: Add more jalapeño, chipotle in adobo sauce, a dash of ground chipotle powder or cayenne pepper, medium/hot diced green chiles, or add hot sauce to taste before serving. (For mild, omit the jalapeño and use mild salsa.)
Other additions: Stir in sweet corn, sweet potato, spinach, rice, or quinoa.
Toppings: Romaine lettuce, vegan cheese, salsa, dairy-free sour cream, fajita veggies, fresh lime juice, etc.
Yield: The black bean mixture yields about 4 cups. (Or about 2/3 cup per burrito if making 6 burritos.) Servings can vary based on the size of your tortillas and how much you stuff them.
Estimated nutritional content: This is included as a courtesy. It includes the black bean mixture, tortillas, and guacamole. (No rice or other toppings are included in calculation.)
Nutrition Per Serving (Estimate)
Calories: 394 kcal | Carbohydrates: 62 g | Protein: 15 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Potassium: 867 mg | Fiber: 16 g | Sugar: 5 g | Vitamin A: 1080 IU | Vitamin C: 42 mg | Calcium: 158 mg | Iron: 5 mg
