Description
These easy vegetarian black bean burritos are filled with seasoned black beans, fluffy rice, creamy avocado, cheddar cheese, and fresh pico de gallo. Wrapped in warm flour tortillas with tangy pickled onions and hot sauce, they're a satisfying lunch or dinner ready in just 30 minutes.
Ingredients
2 large flour tortilla wraps
1 cup cooked seasoned black beans
1 cup cooked white or Mexican-style rice
50 g cheddar cheese, grated
1 medium tomato, diced
1/2 red onion, finely diced
1 lime
1 medium avocado
1/4 cup fresh cilantro, chopped
2 tablespoons pickled red onions
2 tablespoons hot sauce
Salt to taste
Instructions
- Prepare the rice and seasoned black beans. If using leftovers, reheat them until thoroughly hot. For extra flavor, season the black beans with a pinch of cumin, chili powder, and garlic powder. Drain any excess liquid to prevent soggy burritos.
- Make the pico de gallo by combining the diced tomato, finely chopped red onion, and fresh cilantro in a small bowl. Squeeze in the juice of half a lime, add a pinch of salt, and gently mix until combined.
- Slice or mash the avocado, depending on your preferred texture. Squeeze the remaining lime juice over it to add freshness and help prevent browning. Add a small pinch of salt if desired.
- Warm the flour tortillas in a dry skillet over medium heat for approximately 15–20 seconds per side, until soft and flexible.
- Lay each warm tortilla flat on a clean surface. Divide the cooked rice and seasoned black beans evenly between the tortillas, arranging the filling in the center.
- Top each portion with grated cheddar cheese, fresh pico de gallo, avocado, pickled red onions, and hot sauce. Avoid overfilling so the burritos can be wrapped securely.
- Fold the sides of each tortilla inward over the filling. Fold the bottom edge upward, then roll tightly toward the top, keeping the filling tucked inside.
- For an optional crispy finish, place the assembled burritos seam-side down in a lightly heated skillet and toast, turning as needed, until golden and the cheese begins to melt.
- Slice each burrito in half and serve immediately while warm. Enjoy with extra pico de gallo, hot sauce, or sour cream if desired.
Notes
Black beans: Canned black beans work well. Drain and rinse before heating with cumin, garlic powder, chili powder, and salt for additional flavor.
Rice options: Use Mexican-style rice for extra flavor or plain white rice for a simpler filling. Cooked brown rice or quinoa can also be substituted.
Prevent sogginess: Drain excess moisture from the beans and pico de gallo before assembling. Avoid adding too much hot sauce directly to the filling.
Spicy variation: Add sliced jalapeños, spicy salsa, or chipotle peppers for extra heat and smoky flavor.
Vegan variation: Replace cheddar cheese with dairy-free shredded cheese or omit it entirely.
Sweet potato variation: Add roasted sweet potato cubes for natural sweetness and additional texture.
High-protein variation: Add extra black beans, cooked quinoa, or scrambled eggs.
Extra-cheesy variation: Substitute or combine cheddar with Monterey Jack or mozzarella, then toast the burritos until the cheese melts.
Low-carb alternative: Serve the fillings in a bowl without tortillas, replacing regular rice with cauliflower rice if desired.
Serving suggestions: Pair with tortilla chips, guacamole, Mexican street corn, a green salad, roasted vegetables, or salsa verde.
Make ahead: Prepare the rice, beans, and pico de gallo in advance. Store separately and assemble the burritos when ready to serve. Add avocado just before serving for the best texture.
Refrigeration: Store leftover burritos in airtight containers or tightly wrapped in foil in the refrigerator for up to 3–4 days, provided the cooked ingredients were cooled promptly and stored safely.
Freezing: Assemble burritos using cooled rice, beans, and cheese, leaving out avocado, pico de gallo, and watery toppings. Wrap tightly and freeze in freezer-safe bags for up to 2–3 months for best quality.
Microwave reheating: Remove any foil, cover the burrito with a damp paper towel, and microwave in short intervals, turning halfway through, until thoroughly heated.
Oven reheating: Wrap in foil and heat at 350°F (175°C) for approximately 15–20 minutes if refrigerated, or longer if frozen, until heated throughout.
Skillet reheating: Warm over medium-low heat, turning occasionally, until the tortilla is crispy and the filling is thoroughly hot.
Nutrition information is approximate and varies depending on tortilla size, cheese, hot sauce, and other ingredient brands.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 552 kcal
- Sugar: 5 g
- Sodium: 1050 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 13 g
- Protein: 20 g
- Cholesterol: 27 mg
