Vegetarian Black Bean Burrito Recipe
This vegetarian black bean burrito recipe layers a smoky bean and veggie filling with fresh guacamole in warm tortillas, then pan-sears for a crispy finish.
A vegetarian black bean burrito recipe combines a well-seasoned black bean and vegetable filling with fresh guacamole, all rolled inside a warm flour tortilla. The filling gets simmered with salsa, tomatoes, and taco seasoning until thick, then the assembled burrito can be served soft or pan-seared until crispy.
This bean burrito recipe comes together in one skillet, so you only have a single pan of black beans and veggies to clean up before it’s time to roll and eat. It’s also a black bean burrito vegan recipe, since every ingredient here is plant-based. One detail worth knowing ahead of time: mashing some of the beans with a potato masher is what gives the filling its scoopable, not-soupy texture.
Table of Contents
Why You’ll Love This Black Bean Burrito Recipe
- Naturally vegan and fully plant-based, with no meat substitutes needed
- The filling comes together in one skillet using mostly pantry staples
- You control the heat level by adjusting how many jalapeños you use
- Fresh guacamole gets made right alongside the filling, no jarred dip needed
- An optional pan-sear step gives the burritos a golden, toasted exterior
Vegetarian Black Bean Burrito
Equipment
- Large skillet
- Potato masher
- Small bowl
- Fork
- Cutting board
- Knife
- Grill pan or skillet (optional, for crisping)
Ingredients
- 1 small Yellow onion Diced; the filling’s base
- 1 Red bell pepper Diced and sauteed with the onion
- 30 ounces Canned black beans Rinsed and drained; the main protein
- ⅓ cup Salsa Adds flavor and moisture
- 2 Roma tomatoes Diced and simmered into the filling
- 1-2 Jalapeno peppers Seeds and ribs removed, finely diced
- 3 cloves Garlic Minced
- 1 tablespoon Taco seasoning Or more to taste
- ¼ cup Fresh cilantro Roughly chopped, stirred in near the end
- 6 large Burrito-sized tortillas Warmed until pliable
- Cooked rice Optional; spooned in before the bean mixture
- 1 large Ripe avocado Mashed as the guacamole base
- 2 tablespoons Onion, finely diced Red, white, or yellow
- ¼ cup Roma tomato, finely diced
- 1 tablespoon Fresh lime juice Brightens the guacamole and helps it hold color
- ⅛ teaspoon Salt
Instructions
- Finely dice the onion and bell pepper.
- In a large skillet over medium-high heat, saute the onion and bell pepper for about 8 minutes, stirring occasionally. For a no-oil method, use 3 tablespoons of water or broth, adding more as needed.
- Meanwhile, dice the tomatoes, finely dice the jalapeno with the seeds and ribs removed, and mince the garlic.
- When the onion is softened, add the jalapeno, garlic, and taco seasoning. Stir and cook for 1 minute.
- Add the rinsed and drained black beans, salsa, and tomatoes. Stir to combine, cover, and reduce the heat to medium. Cook for 10 to 15 minutes, stirring in the chopped cilantro during the last couple of minutes. Using a potato masher, slightly mash some of the beans for better texture.
- Meanwhile, make the guacamole: discard the peel and pit from the avocado, place it in a small bowl, and lightly mash with a fork. Add the remaining guacamole ingredients and stir to combine. Taste and adjust.
- Warm the tortillas in the microwave for 10 to 15 seconds to make them pliable. Down the center of each, add a scoop of rice if using, some black bean mixture, a dollop of guacamole, and any other toppings. Tuck in the ends and roll up tightly.
- Crispy option: place the finished burrito on a grill pan or skillet over medium heat and warm for 3 to 4 minutes per side, until browned and crispy.
Notes
What Ingredients Do You Need for a Vegetarian Black Bean Burrito Recipe?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Burrito Filling | Yellow onion | 1 small | Diced and sautéed as the filling’s base |
| Burrito Filling | Red bell pepper | 1 | Diced and sautéed with the onion |
| Burrito Filling | Canned black beans | 30 oz. | Rinsed and drained; the main protein of the filling |
| Burrito Filling | Salsa | 1/3 cup | Adds flavor and moisture to the bean mixture |
| Burrito Filling | Roma tomatoes | 2 | Diced and simmered into the filling |
| Burrito Filling | Jalapeño peppers | 1-2 | Seeds and ribs removed, then finely diced for heat |
| Burrito Filling | Garlic cloves | 3 | Minced and cooked with the onion and jalapeño |
| Burrito Filling | Taco seasoning | 1 Tbsp. (or more to taste) | Seasons the whole bean and vegetable filling |
| Burrito Filling | Fresh cilantro | 1/4 cup | Roughly chopped and stirred in near the end of cooking |
| For Serving | Burrito-sized tortillas | 6 large | Warmed until pliable, then rolled around the filling |
| For Serving | Cooked rice | Optional | Spooned into the burrito before the bean mixture |
| Guacamole | Ripe avocado | 1 large | Mashed as the base of the guacamole |
| Guacamole | Onion (red, white, or yellow) | 2 Tbsp., finely diced | Adds crunch and sharpness to the guacamole |
| Guacamole | Roma tomato | 1/4 cup, finely diced | Adds freshness to the guacamole |
| Guacamole | Fresh lime juice | 1 Tbsp. | Brightens the guacamole and helps balance the richness of the avocado |
| Guacamole | Salt | 1/8 tsp. | Seasons the guacamole |
The black beans are the heart of this bean burrito recipe, and mashing some of them with a potato masher is what turns a soupy filling into something scoopable. The jalapeño is where you control the heat, so removing the seeds and ribs keeps things mild without losing flavor. Fresh lime juice in the guacamole does double duty, brightening the avocado and helping it hold its color a little longer.
How to Make This Black Bean Burrito Recipe Step by Step
- Finely dice the onion and bell pepper.
- In a large skillet over medium-high heat, sauté the onion and bell pepper for about 8 minutes, stirring occasionally. For a no-oil sauté method, use 3 Tbsp. of water or broth, adding more as needed.
- Meanwhile, dice the tomatoes. Finely dice the jalapeño, with the seeds and ribs removed. Mince the garlic.
- When the onion is softened, add the jalapeño, garlic, and taco seasoning. Stir and cook for 1 minute.
- Add the black beans (rinsed and drained), salsa, and tomatoes. Stir to combine, then cover and reduce the heat to medium. Cook for 10-15 minutes. Add the roughly chopped cilantro during the last couple of minutes of cook time. Then, using a potato masher, slightly mash some of the beans for better texture.
- Meanwhile, make the guacamole: Discard the peel and pit from the avocado. Place the avocado in a small bowl and lightly mash with a fork. Add all remaining guacamole ingredients and stir to combine. Taste and adjust if needed.
- Assemble your burritos. Warm the tortillas in the microwave for 10-15 seconds to make them more pliable. Down the center of a tortilla, add a scoop of rice (if using), then some black bean mixture, a dollop of guacamole, and any other toppings of choice. Tuck in the ends and tightly roll up.
- Crispy option: Place the finished burrito on a grill pan or skillet over medium heat. Warm it on one side for 3-4 minutes, or until slightly browned and crispy. Flip and repeat on the other side.
Pro Tip: Mash only some of the beans so the filling keeps some texture instead of turning into a paste.
Tips, Variations, and Troubleshooting for This Bean Burrito Recipe
Pro Tips for Success
- Rinse and drain the canned black beans before adding them, since this cuts down on excess sodium and keeps the filling from turning watery.
- Keep the skillet covered while the filling simmers so it thickens without drying out on top.
- Taste the guacamole before you assemble the burritos and adjust the lime juice or salt, since avocados vary in size and flavor.
- If you’re using the no-oil sauté method, keep a little extra water or broth nearby so the onion and pepper don’t stick or scorch.
- While the filling simmers, you have about 10 free minutes, which is a good window to start a quick side like this baked jalapeño corn dip to serve alongside the burritos.
Variations
No-Oil Sauté (Optional): Skip the oil and use 3 tablespoons of water or broth instead when cooking the onion and pepper, adding more as it evaporates, exactly as noted in the instructions.
Rice-Added Burritos (Optional): Spoon a scoop of cooked rice into the tortilla before the bean mixture for a heartier burrito, as listed among the optional ingredients.
Crispy Pan-Seared Burritos (Optional): After rolling, warm the burrito in a grill pan or skillet over medium heat for 3-4 minutes per side until browned and crispy, exactly as described in the instructions.
Troubleshooting Common Problems
Problem: The filling seems too spicy.
Solution: Use just one jalapeño, and make sure you remove both the seeds and the ribs, since that’s where most of the heat lives.
Problem: The bean filling looks watery.
Solution: Mash a bit more of the black beans with the potato masher, or leave the pan uncovered for the last few minutes of the 10-15 minute simmer so it can thicken.
Problem: The tortillas crack or tear when you roll them.
Solution: Warm each tortilla in the microwave for 10-15 seconds first to make it more pliable, and avoid overfilling the center.
Problem: The guacamole turns brown after sitting out.
Solution: Add a little extra lime juice and press plastic wrap directly against the surface until you’re ready to use it.
How to Store and Reheat This Black Bean Burrito Recipe
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3-4 days | Store the bean filling, guacamole, and assembled burritos separately in airtight containers |
The USDA Food Safety and Inspection Service recommends using cooked leftovers within 3 to 4 days and reheating them until they’re hot throughout, to a safe internal temperature of 165°F.
To reheat the filling, warm it in a skillet over medium heat, stirring occasionally, until hot throughout. If using the microwave, cover the filling and heat it in short bursts, stirring between each, so it heats evenly instead of drying out at the edges.
If you have extra bean filling or guacamole left over, spoon the filling over rice or salad greens for a quick bowl, use the guacamole as a dip for tortilla chips, or fold the filling into scrambled eggs for a fast breakfast.
FAQs About This Black Bean Burrito Recipe
Is this black bean burrito recipe vegan?
Yes. As written, this recipe is a black bean burrito vegan recipe, since it relies on beans, vegetables, and guacamole with no meat, dairy, or eggs. Just check that your specific brand of tortillas and taco seasoning doesn’t include any animal-derived ingredients.
How spicy is this bean burrito recipe?
The heat level depends on how many jalapeños you use and whether you remove the seeds and ribs. Using one jalapeño with the seeds and ribs removed keeps the filling on the milder side, while using two with the seeds left in will make it noticeably spicier.
Can I make the bean filling ahead of time?
Yes. You can cook the filling in advance and store it in the refrigerator for 3 to 4 days, then reheat it on the stovetop or in the microwave before assembling the burritos.
Do I have to crisp the burritos in a pan?
No, the pan-searing step is optional. You can serve the burritos soft right after rolling them, or warm them in a grill pan or skillet for a few minutes per side if you want a crispy, browned exterior.
Give This Bean Burrito Recipe a Try
Honestly, once you’ve got a skillet of black beans simmering and a bowl of fresh guacamole ready, the rest comes together fast. If you make this vegetarian black bean burrito recipe, leave a comment and let others know how it turned out for you, especially if you tried the crispy pan-seared option.
A simple side like this broccoli salad rounds out the meal nicely. And if beans are your thing, this Punjabi-style kala chana recipe is worth trying next.
Save this recipe to your Pinterest board so it’s easy to find the next time you want a quick, meatless dinner.
Smoky black beans, fresh guacamole, and a golden, crispy tortilla come together in this vegetarian black bean burrito recipe. Save it now for an easy, meatless dinner any night of the week.
