These black bean and guacamole burritos are hearty, fresh, and loaded with zesty flavor in every bite.
They are perfect for easy weeknight dinners, meal prep lunches, or a fun meatless taco night that still feels satisfying.
Black Bean and Guacamole Burritos
35 min
|
easy
|
low-fat,
vegan
Introduction
Ingredients (4 servings)
Adjust servings:
Ingredients for the Burrito Filling
Ingredients for the Guacamole
Ingredients for Assembly
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How to Make Black Bean and Guacamole Burritos
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Prep the veggies and beans
Dice the onion and bell pepper, mince the garlic, and drain the corn and black beans well. Set everything near the stove so you can build the filling quickly.
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Cook the aromatics and spices
Heat the olive oil in a large skillet over medium heat until it shimmers. Add onion, bell pepper, corn, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook, stirring often, until the vegetables soften and the spices smell toasty, about 5 to 7 minutes.
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Finish the burrito filling
Stir in the black beans, cooked rice, and reserved bean water until everything is evenly combined. Cook for 3 to 5 minutes, letting the mixture heat through and thicken slightly. Turn off the heat and squeeze in the lime juice, tasting and adjusting salt and pepper if needed.
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Make the guacamole
Scoop the avocado flesh into a bowl and mash it with a fork until mostly smooth, with a few small chunks. Stir in lime juice, garlic, cilantro, salsa, salt, and pepper, then taste and tweak the seasoning.
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Warm the tortillas
Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted. Keep them stacked under a clean kitchen towel so they stay soft.
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Assemble the burritos
Lay one warm tortilla on a flat surface and spoon a generous line of the hot filling down the center. Top with a few spoonfuls of guacamole, keeping everything in a neat strip. Fold the sides over, then roll tightly from the bottom into a snug burrito. Repeat with the remaining tortillas and filling, then serve right away. If you like a crisper exterior, toast the filled burritos in a lightly oiled skillet for 1 to 2 minutes.
Substitutions
- Swap white rice for cilantro lime cauliflower rice
- Use an equal volume of cooked cauliflower rice seasoned with lime juice and cilantro instead of the white rice. This keeps things lighter and lower carb while still giving a bright, fresh flavor that matches the guacamole.
- Use pinto beans instead of black beans
- You can swap the black beans for pinto beans using the same drained amount. Pintos bring a creamier texture and slightly earthier taste that still pairs beautifully with the guacamole.
- Swap flour tortillas for large gluten free tortillas
- Choose large gluten free tortillas made from corn or a corn blend instead of the flour tortillas. Warm them well before filling so they stay flexible and do not crack when you roll them.
Tips
- Do a quick taste test of the filling
- Taste the filling before you turn off the heat, and tweak salt, pepper, or lime until it pops with flavor.
- Do not skip blooming the spices
- Letting the spices cook with the onion, pepper, garlic, and corn wakes up their oils and gives a deeper taste.
- Mash guacamole less for better texture
- Leave a few small avocado chunks in the guacamole so it feels creamy but not baby food smooth.
- Prevent soggy burritos when packing for later
- If packing for lunch, keep the guacamole separate and add it just before eating to avoid soggy tortillas.
- Try a skillet toast for restaurant style burritos
- After rolling, toast the burritos seam side down in a lightly oiled skillet until golden for a crisp, sturdy exterior.
Nutrition Facts *
| Energy | 697 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 21 | g |
| Carbohydrates | 107 | g |
| Dietary Fiber | 21 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep my burritos from tearing when I roll them?
- Make sure your tortillas are warm and pliable before you fill and roll them. Do not overfill, and keep the filling in a tight line down the center, not spread edge to edge.
- Can I make these burritos ahead of time for meal prep?
- Yes, the bean and rice filling holds very well in the fridge for up to four days. Store the filling and guacamole separately, then assemble and warm the burritos right before eating. If you need to roll ahead, skip the salsa in the guacamole so it stays thicker and less watery.
- Can I freeze these burritos?
- You can freeze the filled burritos without the guacamole for up to two months. Wrap each one tightly in foil, then in a freezer bag, and reheat from frozen in the oven or microwave. Add fresh guacamole on the side after reheating for the best flavor and texture.
- How can I make these spicier without overwhelming the guacamole?
- Increase the chili powder a little and stir some minced jalapeno or a dash of hot sauce into the filling. Keep the guacamole mild and creamy so it balances the heat instead of competing with it.
Serving Suggestions
This burrito makes a filling, cozy meal all on its own, packed with protein, fiber, and creamy avocado goodness.
Pair it with crunchy tortilla chips, pico de gallo, or a simple green salad for a relaxed weeknight spread.
For a fun twist, drizzle with chipotle crema or sprinkle on shredded lettuce and radishes for extra crunch and color.
Reviews
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Olga Brady, New York: Loved these burritos. It's delicious, but does not taste too spicy at all. I used brown rice instead of white and it was delicious!
: Glad the brown rice worked well, Olga!
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