Whenever I think of fast, easy and delicious recipes, Tex-Mex/Mexican choices are always high up on the list. One of the best things is how economical they are to make. Often there’s hardly anything to buy as I have most of the ingredients already in the pantry. For these Black Bean Burritos, I actually had everything on hand! I had capsicums (bell peppers) in the fridge but, if I hadn’t, I would probably have swapped them for another veggie from the crisper drawer, rather than go out and do a shop. And if I didn’t have avocados, I would have simply served the burritos with plain Greek yoghurt or sour cream. I find it incredibly satisfying making my own burritos versus ordering takeout, as I know everything that’s going into them. They are quick, they are easy, they are low-cost and, even though they’re vegetarian, the flavours and textures are deliciously bold and will satisfy any meat eater (my husband thought he was eating beef!). For these burritos, first a black bean filling is made, seasoned with an array of aromatic spices from the pantry, then wrapped up in tortillas with cheese, cooked rice and a tangy tomato salsa. After being crisped up in a pan for crunchy texture and gooey melted cheese, they are served dolloped with a gloriously creamy avocado dip. These burritos are basically a full meal you can eat in your hands!
What are some other burrito filling options?
Try adding sauteed or roasted capsicum (bell pepper) strips (I like the ones in the jar that you can buy from the supermarket – super easy!), roasted sweet potatoes, corn kernels, sauteed or roasted mushrooms, spinach leaves, pickled onions or feta.
Can I use other beans if I don’t have black beans?
Yes! If you don’t have black beans, you can substitute them with kidney beans, borlotti (cranberry) beans or chickpeas. Firm tofu, grated using a box grater, is also a great vegetarian alternative.
What else can I serve with Black Bean Burritos?
If you are short on time, try swapping out the avocado dip with homemade or store-bought guacamole, sour cream or Greek yoghurt.
Watch how to make Black Bean Burritos
What are some other Tex-Mex/Mexican recipes?
If you enjoyed these Black Bean Burritos, I think you’ll love: Loaded Veggie NachosChicken Burrito BowlsNachos Beef Folded WrapsMexican Pulled Pork TacosOne-pan Cheesy Beef Enchiladas 5 from 7 reviews
1 tbsp olive oil ½ red onion, finely diced 1 tsp freshly minced garlic 1 red capsicum (bell pepper), finely diced 800 g (1 lb 12 oz) canned black beans, rinsed and drained 2 tsp sweet paprika 1 tsp ground cumin 1 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder 1 tsp sea salt flakes ½ tsp cracked black pepper 2 tbsp tomato paste (concentrated puree) ¼ cup (60 ml) water
TOMATO SALSA
1 tomato, finely diced ¼ bunch coriander (cilantro), finely chopped ½ red onion, finely diced 1 tbsp lime juice ½ tsp sea salt flakes
AVOCADO DIP
⅓ cup (80 g) plain Greek yoghurt 1 avocado ¼ bunch coriander (cilantro) 1 tbsp lime juice ½ tsp sea salt flakes ½ tsp cracked black pepper 2–4 tbsp water, as required
TO ASSEMBLE
4 large flour tortillas 2 cups (370 g) cooked rice (or 1 x 250 g/9 oz packet microwave rice) 1 cup (100 g) shredded melting cheese
TO SERVE
Lime wedges
Tomato salsa Avocado dip To assemble
LEFTOVERS
Leftover avocado dip, tomato salsa and black bean filling can be refrigerated separately in airtight containers, for up to 2 days.
