Smoky Black Bean Burrito (Printable Version)

A satisfying wrap with smoky black beans, colorful veggies, and tangy accents for a wholesome meal.

# 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

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until soft, approximately 3 minutes.
02 - Incorporate minced garlic and diced red bell pepper into the skillet. Continue cooking for 2 to 3 minutes until vegetables soften slightly.
03 - Sprinkle ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper over the vegetables. Stir thoroughly to ensure even coating.
04 - Add drained black beans and vegetable broth to the skillet. Simmer for 5 to 7 minutes, mashing some beans with a fork to create a creamy consistency.
05 - Remove the skillet from heat and stir in lime juice. Adjust seasoning to taste if necessary.
06 - Gently warm whole wheat tortillas in a dry skillet or microwave until flexible.
07 - Lay each tortilla flat and spread a layer of the black bean filling. Add cooked brown rice if desired, followed by shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold in the sides of the tortilla and roll tightly to enclose the filling.
09 - Serve immediately, or grill the burrito seam-side down in a skillet for 1 to 2 minutes to achieve a crisp exterior.

# Expert Tips:

01 -
  • It actually tastes better when you use your hands, and there's something deeply satisfying about that.
  • The beans mash into this naturally creamy filling without any heavy cream needed—pure plant power.
  • You can have a complete, protein-packed meal ready faster than takeout, and it costs half as much.
02 -
  • Drain and rinse your canned beans thoroughly—this single step prevents a gluey, oversalted filling and makes everything better.
  • Don't skip the mashing step; it's what makes these taste like they were made with love instead of just assembled from components.
  • Warm your tortillas no matter what; cold tortillas will crack and tear, and warm ones forgive almost any wrapping mistake.
03 -
  • Make the filling a few hours ahead and let it cool completely—it actually improves as the spices develop and meld together overnight.
  • If your tortillas keep tearing, you're trying to use ones that are too cold or too dry; warm them properly and your whole day improves.
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