Black Bean Burrito Recipe

Overview

These black bean burritos are filled with creamy seasoned black beans, rice, melted cheddar, and fresh salsa, then folded into large flour tortillas. A quick sauté with onion, garlic, cumin, and smoked paprika gives the beans more flavor than simply warming them in a pan.

The filling makes four generous burritos. Keep the beans and rice warm while you assemble, and avoid overfilling the tortillas so they stay closed and are easy to eat. Add avocado, pickled jalapeños, sour cream, or hot sauce according to taste.

Ingredients

• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced, about 1 cup
• 2 garlic cloves, minced
• 2 cans black beans, 15 ounces each, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup water or low-sodium vegetable broth
• 1 tablespoon fresh lime juice
• 4 large flour tortillas, 10 to 12 inches wide
• 2 cups cooked white or brown rice, warm
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup salsa, drained slightly if very watery
• 1/2 cup sour cream or plain Greek yogurt, optional
• 1 avocado, sliced, optional
• 1/4 cup chopped fresh cilantro, optional
• Pickled jalapeños or hot sauce, for serving, optional

How to make it

1. Warm the tortillas if needed. Heat a large dry skillet over medium heat. Warm each tortilla for about 15 seconds per side, just until flexible. Stack them under a clean kitchen towel so they do not dry out. If your tortillas are already soft and pliable, skip this step.

2. Cook the onion. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it softens and the edges begin to turn lightly golden. If the onion starts browning before it softens, reduce the heat slightly.

3. Add the garlic and spices. Stir in the garlic, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring constantly. The garlic should smell fragrant, and the spices should coat the onion without becoming dark or bitter.

4. Season and soften the beans. Add the black beans and water or vegetable broth. Stir, bring the liquid to a gentle simmer, and cook for 5 to 7 minutes. Mash about one-third of the beans with the back of a spoon. The mixture is ready when it is moist and cohesive, but not soupy; a spoon dragged across the skillet should leave a path that slowly fills in.

5. Finish the bean filling. Remove the skillet from the heat and stir in the lime juice. Taste and add another pinch of salt or a little more lime juice if needed. If the beans look dry, stir in 1 tablespoon of water at a time. If they are loose, return the skillet to low heat for 1 to 2 minutes, stirring, until excess liquid evaporates.

6. Set up the filling. Place the warm tortillas on a work surface. Divide the rice, bean mixture, cheese, salsa, sour cream, avocado, and cilantro among the tortillas, placing the filling in a horizontal strip slightly below the center. Use about 1/2 cup rice and 3/4 cup bean filling per burrito. Leave at least 2 inches clear on both sides and at the bottom edge.

7. Fold and roll. Fold the left and right sides of each tortilla inward over the filling. Fold the bottom edge up and over the filling, tucking it tightly as you roll the burrito away from you. Keep the side flaps folded in as you roll so the filling cannot escape. Place each burrito seam-side down.

8. Toast the burritos, optional. For a lightly crisp exterior, heat the remaining 1 tablespoon olive oil in a clean skillet over medium-low heat. Place the burritos seam-side down and cook for 2 to 3 minutes per side, turning carefully, until the tortillas are lightly golden and the cheese inside has melted. Lower the heat if the tortilla darkens before the cheese softens.

9. Serve. Cut the burritos in half if desired and serve immediately with extra salsa, sour cream, lime wedges, or hot sauce. For a brighter side dish, serve them with cilantro lime rice, using a smaller portion since the burritos already contain rice.

Expert tips

• Prevent soggy burritos: Drain watery salsa before adding it, and let the bean mixture cool for 3 to 5 minutes before assembling. Very hot, wet filling can steam the tortilla and make it split.
• Make them easier to roll: Use burrito-size tortillas rather than taco-size tortillas. If a tortilla cracks, warm it briefly in a skillet or microwave it under a damp paper towel for 10 to 15 seconds.
• Adjust the texture: Mash more beans for a smoother, spreadable filling. Leave most of them whole if you prefer more bite.
• Add vegetables carefully: Sautéed bell pepper, corn, or baby spinach work well, but cook off excess moisture before adding them to the burritos.
• Use canned beans efficiently: Rinse them under cool water and drain well. If using cooked dried beans, use about 3 cups in place of the two cans.
• Keep the filling mild or spicy: Omit the hot sauce for a mild burrito, or add 1/4 teaspoon cayenne, a diced jalapeño with the onion, or chipotle powder with the other spices.

Serving and storage

Serve the burritos hot, while the tortillas are soft and the cheese is melted. Put wet toppings such as salsa, sour cream, and guacamole on the side if you expect leftovers; they can make the tortillas soggy during storage.

Cool leftover burritos promptly, then wrap each one tightly in foil or place it in an airtight container. Refrigerate for up to 3 days. Reheat in a 350°F oven for 15 to 20 minutes, or microwave one burrito for 1 to 2 minutes, turning halfway through, until the center is hot. For a crisper tortilla, finish it in a dry skillet for 1 to 2 minutes per side.

To freeze, leave out sour cream, fresh avocado, and watery salsa. Wrap each assembled burrito tightly in foil, place the wrapped burritos in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, or unwrap and microwave from frozen in short intervals before finishing in the oven.

Frequently asked questions

Can I make black bean burritos ahead of time?

Yes. Prepare the bean filling and rice up to 3 days ahead and refrigerate them separately. Reheat both until hot, then assemble the burritos just before serving for the best tortilla texture.

How do I keep a black bean burrito from falling apart?

Do not overfill the tortilla, drain watery salsa, and leave about 2 inches clear around the edges. Fold both sides inward first, then fold up the bottom edge and roll tightly away from you.

Can I use brown rice instead of white rice?

Yes. Use 2 cups of cooked brown rice. It will make the filling slightly chewier, but the recipe method and quantity stay the same.

What can I use instead of cheese?

You can omit the cheese or replace it with a dairy-free shredded cheese. For extra creaminess without cheese, add a thin layer of mashed avocado or a spoonful of refried beans.

Can black bean burritos be frozen?

Yes. Freeze burritos without sour cream, fresh avocado, or watery salsa. Wrap them individually and freeze for up to 2 months, then thaw in the refrigerator before reheating.

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