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Black bean burritos  recipe

Black bean burritos recipe

50 ratings

A Mexican fiesta of a recipe, these vegetable-filled burritos are packed full of flavour and texture. This hearty dish is super easy to make and is the perfect vegetarian dish to fill you up. Note that you have to soak the beans 24 hours ahead. See method

  • Serves 6
  • 1 hr preparation (plus overnight soaking) and 3 hrs cooking
  • 742 calories / serving
  • Vegetarian


For the black bean filling

  • 450g (14 1/2oz) dry black turtle beans
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 2 spring onions finely diced
  • 1 tsp smoked paprika
  • 1 tsp chilli powder

For the Pico de gallo

  • 6 ripe tomatoes, deseeded and diced
  • 1 onion, finely diced
  • 1/2 red chilli, very finely chopped
  • 1 garlic clove, crushed
  • 1/2 reserved coriander leaves, chopped
  • 1 lime, juiced

For the guacamole

  • 4 ripe cherry or baby plum tomatoes, finely chopped
  • 3 avocados, very ripe
  • 1/2 red onion, finely diced
  • 1 red chilli, finely diced
  • small bunch of coriander, stems finely chopped (reserve leaves for later)
  • 1 large lime, juiced

To serve

  • 12-18 large flour tortillas
  • 150g mature Cheddar, grated
  • 1/2 reserved coriander leaves
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    10g 48%
  • Sugars

    10g 11%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 99.2g Protein 24.8g Fibre 14.8g


  1. Soak the black beans in cold water to soften for 24 hours.
  2. The next day, drain the beans well, heat the olive oil in a large saucepan and fry the onion, garlic and cumin for 5 minutes until they start to colour. Add the beans and mix well. Pour over boiling water until the bean mixture is covered about 7cm (3ins), of liquid put on the lid and simmer for 2 hours.
  3. While the beans are cooking, mix together all the pico de gallo ingredients apart from the coriander. Add 1 tsp sea salt and mix well. Cover and leave at room temperature.
  4. When the beans are cooked and soft, drain well. In a very large frying pan, add the remaining oil and fry the onion, garlic, spring onion and spices until golden, then add the beans. Using a potato masher, partially mash the beans and mix well while cooking for 15 minutes.
  5. Meanwhile, make the guacamole. Roughly mash the avocados and lime in a bowl. Mix in the other ingredients and cover with cling film.
  6. Add the remaining coriander to the pico de gallo and grate the cheese. Microwave the tortillas for 10 seconds to soften. To serve, take one tortilla, top with beans, pico de gallo, guacamole, cheese and coriander and roll up the tortilla. Repeat until everything is used up.

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