Black Bean Burrito (Vegan!)

Ingredients

• 1 smallyellow onion
• 1red pepper
• 850 g (30 oz)tinned black beans
• 80 ml (⅓ cup)salsa
• 2Roma tomatoes
• 1–2jalapeño peppers
• 3 clovesgarlic
• 1 tbsp, or more to tastetaco seasoning
• 15 g (¼ cup)fresh coriander
• 6 largeburrito-sized tortillas
• Optionalcooked rice, for serving
• 1 large, ripeavocado
• 2 tbsponion, finely diced (red, white or yellow)
• 60 g (¼ cup)Roma tomato, finely diced
• 1 tbspfresh lime juice
• ⅛ tspsalt

Instructions

1. 1

   Dice the vegetables

   Finely dice the onion and red pepper.

2. 2

   Soften the onion

   Set a large frying pan over a medium-high heat. Add the onion and pepper and cook for about 8 minutes, stirring occasionally. For an oil-free sauté, use 3 tbsp water or stock and add more as needed.

3. 3

   Prepare the additions

   Meanwhile, dice the tomato. Remove the seeds and ribs from the jalapeño and finely dice it, then mince the garlic.

4. 4

   Add the seasoning

   Once the onion has softened, stir in the jalapeño, garlic and taco seasoning. Cook for 1 minute.

5. 5

   Cook the beans

   Add the rinsed and drained black beans, salsa and tomatoes, and stir to combine. Cover the pan, turn the heat down to medium and cook for 10–15 minutes. Add roughly chopped coriander during the final couple of minutes. Use a potato masher to lightly crush some of the beans.

6. 6

   Make the guacamole

   Remove the avocado skin and stone, then put the flesh in a small bowl and mash lightly with a fork. Add the finely diced onion and tomato, lime juice and salt; stir, taste and adjust if needed.

7. 7

   Fill the tortillas

   To make the tortillas more pliable, warm them in the microwave for 10–15 seconds. Add a scoop of rice, if using, down the centre of each tortilla, followed by some bean mixture, a dollop of guacamole and any other toppings you like. Tuck in the ends and roll up tightly.

8. 8

   Crisp the burritos

   For a crispy finish, put each burrito on a grill pan or frying pan over a medium heat. Cook for 3–4 minutes on one side, or until lightly browned and crisp, then flip and repeat on the other side.

What is a black bean burrito?

A burrito is a filled tortilla rolled around its contents, a format associated with Mexican cuisine and especially northern Mexico. This vegan version centres on seasoned black beans, with vegetables and fresh guacamole tucked inside.

The beans are cooked with salsa and tomatoes, then lightly mashed so the filling holds together. A quick pan-crisp gives the tortilla a toasted exterior while leaving the centre soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 394 calories, 15g protein, 62g carbs, 10g fat.

The tortillas and optional rice provide most of the carbohydrates, while the black beans contribute protein as well as carbohydrates. Fat comes mainly from the avocado and tortillas; serve with extra vegetables or a fresh salad to round out the plate.

Build flavour with the vegetables

Softened onion and pepper: cooking these first gives the filling a tender, savoury base. Stir them now and then so they cook evenly.

Jalapeño and garlic: adding them with the taco seasoning for just a minute releases their aroma before the wetter ingredients go in. Removing the jalapeño seeds and ribs keeps the heat gentler.

Get the bean texture right

Rinsed beans: draining and rinsing the tinned beans before adding them helps keep the filling from becoming overly liquid.

Partial mashing: crush only some of the beans at the end of cooking. This thickens the mixture while leaving plenty of whole beans for texture.

Keep the filling and guacamole balanced

Low, covered simmer: once the beans, salsa and tomatoes are combined, a medium heat gives them time to cook together for 10–15 minutes. Check that the mixture is hot and cohesive before mashing.

Fresh guacamole: mash the avocado lightly rather than making it completely smooth, then mix in the diced onion and tomato, lime juice and salt. Taste it before filling the tortillas.

Roll without tearing

Warm tortillas: a brief 10–15 seconds in the microwave makes them easier to fold. Keep them covered while you assemble the burritos so they stay pliable.

Fill the centre: leave room at the sides, tuck in the ends and roll firmly. Avoid overfilling, which can make the tortilla split or the contents spill out.

Choose toppings and sides

Rice: add cooked rice inside the burrito if you want a more substantial filling, or serve it alongside instead. Other toppings can be added to suit each person.

Fresh contrasts: extra salsa or a squeeze of lime works well with the warm, seasoned beans. Serve the burritos straight after crisping for the best contrast between the toasted tortilla and soft filling.

Recipe notes & tips

• Rinse and drain the tinned beans before adding them to the pan.
• For milder burritos, use one jalapeño and remove its seeds and ribs.
• Add the coriander only during the final couple of minutes of cooking.
• Mash just some of the beans so the filling thickens without losing its texture.
• Warm the tortillas for 10–15 seconds before rolling to make them more flexible.
• Crisp the rolled burritos seam-side down first to help them hold their shape.

Variations

• Add sweetcorn: stir it into the bean mixture towards the end of cooking.
• Make it hotter: leave some jalapeño seeds and ribs in the filling.
• Add extra greens: tuck shredded lettuce into the burrito just before rolling.
• Use brown rice: add cooked brown rice for a nuttier, chewier filling.
• Try a smoky note: use a smoky salsa in place of a mild one.

Common mistakes to avoid

• Adding wet beans: drain and rinse them first so the filling does not turn watery.
• Mashing every bean: crush only some of them to keep a varied texture.
• Overcooking the garlic: add it with the seasoning and cook for just 1 minute.
• Overfilling the tortilla: use a moderate scoop and leave space at the edges for folding.
• Rolling cold tortillas: warm them for 10–15 seconds so they bend without tearing.
• Using too much heat in the pan: keep it at medium for crisping so the outside browns without scorching.

How to store

Store leftover bean filling and guacamole separately in covered containers in the fridge and use within 3 days. Reheat the bean filling in a pan or microwave until hot, then assemble and crisp the burritos just before serving; guacamole is best freshly made.

Frequently asked questions