Black Bean Burrito (Vegan!)

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5 from 3 votes

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!

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Servings: 6 burritos

Calories: 394 kcal

Course: Main Course

Cuisine: Vegan, Mexican-American Fusion, gluten-free

Ingredients

1 yellow onion or 1/2 large, small
1 red bell pepper
30 oz. black beans two 15 oz. cans, canned
1/3 cup salsa (I like Restaurant-Style Blend Salsa)
2 Roma tomato
1-2 jalapeno pepper
3 cloves garlic
1 Tbsp. taco seasoning
1/4 cup cilantro fresh
6 large tortillas burrito-sized
rice optional; cooked; for serving

For the guacamole:

1 avocado large ripe
2 Tbsp. onion red, white, or yellow, finely diced
1/4 cup Roma tomato finely diced
1 Tbsp. lime juice fresh
1/8 tsp. salt

Instructions

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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

*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.)
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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 reflects the black bean mixture, tortillas, and guacamole. (No rice or other toppings included in calculation.)

Nutrition Information

Calories 394kcal (20%) Carbohydrates 62g (21%) Protein 15g (30%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 4g (20%) Potassium 867mg (18%) Fiber 16g (64%) Sugar 5g (10%) Vitamin A 1080IU (22%) Vitamin C 42mg (47%) Calcium 158mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 burritos

Amount Per Serving

Calories 394

% Daily Value*

Calories	394kcal	20%
Carbohydrates	62g	21%
Protein	15g	30%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Potassium	867mg	18%
Fiber	16g	64%
Sugar	5g	10%
Vitamin A	1080IU	22%
Vitamin C	42mg	47%
Calcium	158mg	16%
Iron	5mg	28%

* Percent Daily Values are based on a 2,000 calorie diet.