Smoky Black Bean Burrito (Printable)

A filling burrito featuring smoky black beans, colorful veggies, and zesty accents.

# Ingredient List:

→ 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

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until translucent, approximately 3 minutes.
02 - Add minced garlic and diced red bell pepper to the skillet and cook for an additional 2 to 3 minutes until vegetables soften slightly.
03 - Incorporate ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper into the vegetable mixture. Stir thoroughly to combine.
04 - Add drained black beans and vegetable broth; simmer gently for 5 to 7 minutes. Mash some beans with a fork to achieve a creamy consistency.
05 - Remove skillet from heat and stir in lime juice. Adjust seasoning as desired.
06 - Warm the whole wheat tortillas in a dry skillet or microwave until flexible.
07 - Place a portion of black bean filling onto each tortilla. Add cooked brown rice if desired, followed by shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold the sides of the tortilla inward and roll tightly to enclose the filling.
09 - Serve immediately or grill seam-side down in a skillet for 1 to 2 minutes to crisp the wrap.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant worthy but comes together faster than ordering takeout.
  • The smoky paprika and cumin make the beans taste like they've been slow cooked for hours.
  • You can prep the filling ahead and just assemble burritos when hunger strikes.
  • It's flexible enough to feed vegans, vegetarians, and anyone who just wants something hearty and delicious.
02 -
  • Mashing some of the beans while they simmer is what creates that creamy, cohesive filling instead of just loose beans rolling around.
  • Warming the tortillas is absolutely essential because cold tortillas will crack the second you try to fold them.
  • Don't skip the lime juice at the end because it's what makes the filling taste bright and balanced instead of flat.
03 -
  • If your tortillas keep tearing, try steaming them by wrapping in a damp towel and microwaving for 20 seconds instead of heating them dry.
  • For extra smoky flavor, add a tiny pinch of chipotle powder to the spice mix, but go easy because it's potent.
  • Grilling the assembled burrito seam side down for a minute or two creates a crispy exterior that holds everything together even better.
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