Smoky Black Bean Burrito (Printable Version)

Hearty burrito packed with smoky black beans, colorful veggies, and zesty toppings for a nutritious meal.

# What You 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 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, approximately 3 minutes.
02 - Add garlic and red bell pepper to the skillet; cook for 2 to 3 minutes until slightly tender.
03 - Stir in cumin, smoked paprika, chili powder, coriander, salt, and black pepper, coating the vegetables evenly.
04 - Incorporate black beans and vegetable broth. Simmer for 5 to 7 minutes, mashing some beans for creaminess.
05 - Remove from heat and mix in lime juice. Adjust seasoning to taste if necessary.
06 - Heat tortillas in a dry skillet or microwave until flexible for wrapping.
07 - Spread black bean filling over each tortilla. Top with rice if using, lettuce, tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold in tortilla sides and roll tightly to enclose the filling.
09 - Serve immediately or grill seam-side down for 1 to 2 minutes for a crispier exterior.

# Expert Advice:

01 -
  • You get to use one pan for the whole filling, which means less cleanup and more time actually enjoying your food.
  • The spice combination creates this deeply smoky flavor that somehow tastes like you've been cooking all day.
  • Black beans are packed with fiber, so you stay full for hours without that heavy, sluggish feeling.
  • It comes together in under 40 minutes, making it perfect for weeknights when you're tired but still want something real.
02 -
  • Don't skip the rinsing step with your canned beans—it removes excess sodium and starch that would make the filling gluey and heavy.
  • The moment you add lime juice matters more than you'd think, as it brightens everything at the very end and prevents the filling from tasting flat.
  • Mashing some beans but not all is the key to getting that creamy texture without ending up with bean paste.
  • Keep your tortillas warm right up until assembly, as a cold tortilla is much more likely to crack when you roll it.
03 -
  • Make the bean filling an hour or two ahead so the flavors have time to get to know each other, then simply reheat and assemble when you're ready to eat.
  • If you're cooking for a crowd, set up a burrito bar and let people build their own—it becomes an event instead of just dinner.
  • The seam-side sear in the skillet is optional but absolutely worth it for the textural contrast and the smell that fills your kitchen.
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