Black Bean Burritos
Servings: 4
Calories: 734kcal
These fast Black Bean Burritos are packed with Tex-Mex/Mexican-inspired flavours and are made with wholesome, budget-friendly ingredients. The black bean filling is freezer-friendly, making these burritos perfect for meal prep. The tortillas are served with a creamy avocado dip for the perfect weeknight family dinner.
Ingredients
BLACK BEAN FILLING
- 1 tbsp olive oil
- ½ red onion, finely diced
- 1 tsp freshly minced garlic
- 1 red capsicum (bell pepper), finely diced
- 800 g 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 freshly cracked black pepper
- 2 tbsp tomato paste
- ¼ cup 60 ml water
TOMATO SALSA
- 1 tomato, finely diced
- ¼ bunch coriander (cilantro), finely chopped
- ½ red onion, finely diced
- 1 tbsp fresh lime juice
- ½ tsp sea salt flakes
AVOCADO DIP
- 80 g plain Greek yoghurt
- 1 avocado
- ¼ bunch coriander (cilantro)
- 1 tbsp fresh lime juice
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp water, or as needed
TO ASSEMBLE
- 4 large flour tortillas
- 370 g cooked rice (see note 1)
- 100 g shredded melting cheese
TO SERVE
- Lime wedges
Instructions
- Make the black bean filling – Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion, garlic and capsicum and cook, stirring, for 1–2 minutes until softened.
- Add the black beans, paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for 1 minute.
- Stir the tomato paste and the water through. Bring to a simmer, then reduce the heat to low and simmer for 4–6 minutes until the sauce has thickened. Set aside to cool slightly.
- Make the tomato salsa – Add the salsa ingredients to a medium bowl and toss with a spoon until well combined.
- Make the avocado dip – Place all the dip ingredients in a food processor, except for the water, and blend for 2 minutes until smooth. Add the water, 1 tablespoon at a time, blending after each addition, until you have reached your desired consistency.
- Assemble the burritos – Place the flour tortillas on a flat work surface and place ½ cup (45 g) of the cooked rice just below the centre, then top with one-quarter of the shredded cheese. Top with one-quarter of the black bean mixture and one-quarter of the tomato salsa.
- Fold up the bottom of the tortilla high enough to just cover the filling, then fold the sides in and roll up tightly.
- Cook the burritos – Preheat a large, deep, heavy-based frying pan over medium heat. Add the burritos to the pan, seam-side down. Cook for 1–2 minutes until golden, then flip and cook for another 1–2 minutes until golden on the other side.
- Serve – Serve with avocado dip and extra lime wedges.
Notes
Note 1 – Or use 1 x 250 g (9 oz) packet of microwave rice.
MAKE AHEAD
The avocado dip, tomato salsa and black bean filling can all be made in advance and refrigerated separately in airtight containers for up to 2 days. The black bean filling can also be frozen for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.LEFTOVERS
Leftover avocado dip, tomato salsa and black bean filling can be refrigerated separately in airtight containers, for up to 2 days.Nutrition Facts
Black Bean Burritos
Amount per Serving
Calories
734
% Daily Value*
Fat
23
g
35
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
22
mg
7
%
Sodium
1666
mg
72
%
Potassium
1435
mg
41
%
Carbohydrates
105
g
35
%
Fiber
25
g
104
%
Sugar
8
g
9
%
Protein
32
g
64
%
Vitamin A
2167
IU
43
%
Vitamin C
55
mg
67
%
Calcium
303
mg
30
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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