Entrée

Black Bean Burritos

Posted by iavogoodmeal on

This recipe came about almost as a fluke: most of the time when we make Mexican, we chock it full of veggies and then one time I wanted just a plain bean and rice burrito like they have at Taco Bell, no extra veggies or bells and whistles. And so came this recipe!

The recipe may look like a long list of ingredients but we got these on the table in about 30 min and works great for a weeknight meal. The rice is a nice rich tomato-y flavor that I could eat by itself, but when you marry it with some simple black beans, something magical happens.

If you’re looking to make this slightly healthier (hello New Year resolutions!), you can make the rice with brown rice and eat it a la Taco Bell Power Menu Bowl with shredded lettuce and tomatoes. This has become a regular on our meal plans and hope it will be for you too!

Tips & Tricks

  • I like the simplicity of this burrito – but it is a great base recipe if you’re looking to add more veggies: corn, mushrooms and spinach are all great additions to the beans
  • These work great as a meal prep option if you prep the burritos and freeze them

Recipe Information

  • Prep time: 30 min
  • Cook time: 10 min
  • Yield: 4-6 burritos 

Ingredients

  • Black Beans:
    • 2 cans black beans drained and washed
    • 1/2 onion diced
    • 2 jalapeños de-seeded and diced
    • 1 tsp cumin powder
    • Salt/Pepper to taste
  • Mexican Rice:
    • 1 cup white rice cooked and cooled
    • 1/2 onion diced
    • 2 cloves garlic crushed
    • 2 jalapeños de-seeded and diced
    • 2 tomatoes diced
    • 2-3 tbsp tomato paste
    • 2 tsp paprika
    • 1 tsp cumin powder
    • Salt/Pepper
  • To assemble:
    • Flour tortillas
    • Shredded cheese

Directions

  1. To prepare black beans, sauté onions and jalapeños in a few tbsp oil and season with cumin salt and pepper
  2. Once soft (about 5-7 minutes), add drained black beans and cook on low heat
  3. With a potato masher, gently mash some of the beans to get a chunkier mixture
  4. To prepare Mexican rice, sauté onions, jalapeños and garlic in a few tbsp of olive oil and season with paprika, cumin and salt/pepoer
  5. Once soft (about 5-7 minutes), add in diced tomatoes and a few tbsp of water and cook on medium heat till tomatoes are soft and cooked through
  6. Add in tomato paste and adjust seasoning if needed
  7. Add in rice and stir to combine
  8. To assemble burritos: sprinkle some cheese on the bottom of the tortilla, layer with beans and rice and finish with a sprinkle of cheese
  9. To roll: fold the edges in and roll and tuck – cook on a pan until browned on both sides (2-3 min each side)