Smoky Black Bean Burrito (Printer-friendly)

A satisfying burrito packed with smoky black beans, vibrant vegetables, and zesty lime for a nutritious meal.

# What You'll 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 ground 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 softened, approximately 3 minutes.
02 - Add minced garlic and diced red bell pepper; cook for an additional 2 to 3 minutes until vegetables are tender.
03 - Stir in ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper. Coat vegetables evenly with spices.
04 - Add drained black beans and vegetable broth to the skillet. Simmer for 5 to 7 minutes, mashing some beans with a fork to achieve a creamy texture.
05 - Remove from heat and stir in lime juice. Adjust seasoning to taste.
06 - Heat tortillas in a dry skillet or microwave until flexible and warm.
07 - Spread black bean filling evenly over each tortilla. Top with brown rice if desired, shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold in the sides and roll tortillas tightly to enclose filling.
09 - Serve immediately or grill seam-side down for 1 to 2 minutes to create a crisp exterior.

# Expert Advice:

01 -
  • Those smoky spices actually make you feel like you're eating something indulgent, even though it's loaded with fiber and protein.
  • It comes together in under 40 minutes, which means you can have dinner on the table faster than takeout arrives.
  • One burrito keeps you full for hours—no afternoon crash, just sustained energy and genuine satisfaction.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid makes the filling gluey instead of light and creamy.
  • Mashing some beans but not all is the secret; whole beans add bite, mashed beans create the binding texture that holds everything together.
  • If your tortillas are dry or old, they'll tear when you roll them, so warming them properly isn't optional—it's essential.
03 -
  • Toast your spices in a dry skillet for thirty seconds before adding them to the oil to intensify their flavor—it sounds unnecessary but it truly changes the game.
  • If you're cooking for people with different spice tolerances, make the bean filling without chili powder and let people add a pinch to their own burrito if they want more heat.
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