Print

Black Bean Veggie Burritos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 36 reviews

These Black Bean Veggie Burritos are a flavorful and satisfying vegetarian meal, perfect for a quick lunch or dinner. Featuring a zesty cilantro-lime rice, sautéed vegetables, smoky chipotle beans, and melted cheese wrapped in warm tortillas, they are easy to prepare and customizable with your choice of regular or vegan cheese, and wheat or gluten-free tortillas.

Ingredients

Rice Mixture

  • 1/2 cup white rice (uncooked)
  • 1/2 tsp salt (for rice water)
  • 3 tbsp chopped cilantro
  • 1 tbsp lime juice

Vegetable and Bean Filling

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 bell pepper, chopped
  • 1 15oz can black beans, drained and rinsed
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 3 tbsp chipotle in adobo sauce
  • 1/3 cup salsa

Assembly

  • 4 large tortillas (wheat or gluten-free)
  • 1/2 cup shredded cheese (regular or vegan)

Instructions

  1. Cook the Rice: Prepare the white rice according to package directions, adding 1/2 teaspoon of salt to the cooking water for enhanced flavor. Once cooked, fluff the rice.
  2. Prepare Cilantro-Lime Rice: Stir chopped cilantro and lime juice into the cooked rice until well combined. Set aside to keep warm.
  3. Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, garlic, and bell pepper, sautéing for 2-3 minutes until the vegetables are softened and aromatic.
  4. Add Beans and Seasonings: To the skillet, add the drained black beans, chili powder, salt, chipotle in adobo sauce, and salsa. Stir everything together thoroughly to combine flavors.
  5. Simmer Filling: Reduce the heat to medium-low and let the bean and vegetable mixture simmer for 5 minutes, allowing the flavors to meld and the mixture to heat through.
  6. Assemble Burritos: Lay a tortilla flat, then spoon a generous portion of the cilantro-lime rice, followed by the warm black bean mixture, and sprinkle with shredded cheese. Fold in the sides of the tortilla and roll it up tightly to form a burrito.
  7. Optional Grilling: For added flavor and a crispy exterior, grill the assembled burrito on a skillet or pan for a few minutes on each side until golden and the cheese melts.

Notes

  • Use gluten-free tortillas to make this recipe gluten-free.
  • Swap regular shredded cheese with vegan cheese to make this burrito dairy-free and vegan-friendly.
  • Adjust the amount of chipotle in adobo for desired spice level.
  • Leftover burritos can be wrapped individually and refrigerated for up to 3 days or frozen for longer storage.
  • Serve with extra salsa, guacamole, or sour cream for added flavor.

Find it online: https://justsosavory.com/black-bean-veggie-burritos-recipe/