Recipe
Mexican Black Bean Burrito Recipe
This recipe is rated 4.5 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Kid-friendly
Comfort food
Main meals
Take your burrito game up a notch! By making your own filling at home, you can adjust seasonings to your heart’s desire and pack that baby with precisely the right ratio of fillings. (That means guacamole in every bite, thank you very much!)
You will need
Serves 2
- 2 x 10-inch flour tortillas (gluten-free if required)
- 30ml olive oil
- 1 brown onion, diced
- 3 cloves garlic, sliced
- 1 red capsicum, diced
- 350g dried black beans, soaked overnight and cooked until soft (or use ~4 cans beans)
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- Pepper, to taste
- 1 cup water
Other fillings:
- 150g cooked brown rice, seasoned with salt, pepper and cumin powder
- Iceberg lettuce, sliced thinly
- 1 avocado, smashed
- Big handful fresh coriander, chopped
- 4 tablespoon plant-based sour cream
- 1 lime, juice only
Recipe: Simon Toohey
Directions
10 mins to prep
-
Step 1
Place the oil, onion, garlic, capsicum into a medium hot fry pan and cook until sweet, about 5 minutes.
-
Step 2
Add the beans, cumin, smoked paprika, salt and water. Bring water to boil and then reduce to simmer, and cook until nearly all the liquid has cooked out. With a masher, mash the beans until they’re really broken down — you’re going for a refried beans sort of texture.
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Step 3
Add the mashed beans to the middle of a tortilla, together with cooked seasoned rice, lettuce, avocado, coriander, vegan sour cream (natural coconut yoghurt works too!), and a squeeze of lime. Roll together tightly, tucking in the sides. Serve and enjoy :)
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Recipe: Simon Toohey
