Smoky Black Bean Burrito Wrap (Printable)

A hearty wrap with smoky black beans, veggies, and tangy accents for a satisfying meal.

# What You Need:

→ Beans & Filling

01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground coriander
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 2 cans (15 oz each) black beans, drained and rinsed
12 - 1/2 cup vegetable broth or water
13 - 1 tablespoon lime juice

→ Wrap & Toppings

14 - 4 large whole wheat tortillas
15 - 1 cup cooked brown rice (optional)
16 - 1 cup shredded lettuce
17 - 1/2 cup diced tomatoes
18 - 1/2 cup shredded cheddar or vegan cheese
19 - 1/4 cup sour cream or plant-based alternative
20 - 1/4 cup chopped fresh cilantro
21 - 1 avocado, sliced

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, approximately 3 minutes.
02 - Add garlic and diced red bell pepper. Cook for an additional 2 to 3 minutes until vegetables are tender.
03 - Stir in ground cumin, smoked paprika, chili powder, coriander, salt, and black pepper, coating the vegetables evenly.
04 - Add black beans and vegetable broth. Reduce heat and simmer for 5 to 7 minutes, mashing some beans with a fork to create a creamy texture.
05 - Remove from heat and stir in lime juice. Taste and adjust seasoning as necessary.
06 - Heat tortillas in a dry skillet or microwave until pliable and warm.
07 - Spread a layer of black bean filling onto each tortilla. Add cooked brown rice if desired, followed by shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and avocado slices.
08 - Fold the sides inward and roll the burrito tightly to enclose the filling.
09 - Serve immediately or grill seam-side down in a skillet for 1 to 2 minutes to achieve a crisp exterior.

# Expert Suggestions:

01 -
  • The beans become naturally creamy without any cream, just pure smoky flavor that sticks with you.
  • It actually fills you up and keeps you satisfied for hours, not like those restaurant burritos that leave you hungry an hour later.
  • You can throw it together in about 35 minutes flat, which means dinner during a busy week is actually doable.
02 -
  • Mash only some of the beans, not all, or you'll end up with bean paste instead of a proper filling with texture and definition.
  • Add the lime juice after cooking is done and off the heat, because heat can sometimes make lime taste bitter in a weird way.
  • Cold avocado tastes better in warm burritos, so slice it right before assembly rather than prep it ahead.
03 -
  • Don't skip the step where you warm the tortillas; cold tortillas crack and split when rolled, but warm ones are forgiving and flexible.
  • If you're making these for a group, prep all the filling ahead and set up a burrito assembly line with all the toppings in small bowls so people can build their own.
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