Smoky Black Bean Burrito Wrap (Printable Version)

A hearty burrito filled with smoky black beans, vibrant vegetables, and tangy 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

# Steps:

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

# Expert Pointers:

01 -
  • It comes together in half an hour but tastes like you simmered something all day.
  • Every bite has layers of smoky, tangy, creamy textures that keep you reaching for more.
  • You can make it vegan, gluten-free, or load it with cheese without changing the soul of the dish.
  • Leftovers reheat beautifully, and the filling only gets better overnight.
02 -
  • Rinse the canned beans thoroughly or the filling will taste metallic and dull, a mistake that's hard to fix later.
  • Mash only some of the beans, not all, so you get both creaminess and whole beans for texture.
  • Warm the tortillas every single time, even if you're in a hurry, or they will tear and your burrito will fall apart.
  • Add the lime juice off the heat so it stays bright and tangy instead of cooking away into bitterness.
03 -
  • Toast the spices in the dry pan for thirty seconds before adding the vegetables if you want even deeper flavor.
  • Use a cast iron skillet to crisp the burrito, it gets hotter and creates a better sear than nonstick.
  • If you're meal prepping, store the components separately and assemble fresh each day so nothing gets soggy.
  • Don't skip the fork-mashing step, it's what turns loose beans into a cohesive, scoopable filling.
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