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Black Bean Burritos Recipe

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4.2 from 10 reviews

These Black Bean Burritos are a flavorful and quick meal perfect for busy weeknights. Packed with seasoned black beans, vibrant rice and corn mixture, and melted Monterey Jack cheese, all wrapped in warm tortillas and crisped to perfection in a skillet. Garnished with fresh cilantro and a zesty dressing, they offer a satisfying vegetarian option that’s both hearty and delicious.

Ingredients

Bean Mixture

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 teaspoon taco seasoning mix
  • 2 tablespoons salsa

Rice Mixture

  • 1 cup cooked rice
  • 1/2 cup corn (frozen, fresh, or canned)
  • 2 teaspoons taco seasoning mix
  • 1 tablespoon olive oil
  • 1/4 cup chopped cilantro

Burrito Assembly

  • 8 medium tortillas
  • 3/4 cup shredded Monterey Jack cheese
  • 1/4 cup cilantro dressing (or more salsa)
  • 2 tablespoons olive oil (for searing)

Instructions

  1. Prepare the beans: In a bowl, stir together the drained black beans, 1 teaspoon taco seasoning mix, and 2 tablespoons salsa until well combined. Set this mixture aside to allow flavors to meld.
  2. Prepare the rice mixture: In another bowl, combine cooked rice, corn, 2 teaspoons taco seasoning mix, and 1 tablespoon olive oil. Microwave this mixture for about 2 minutes until warmed through. Stir in chopped cilantro and set aside.
  3. Warm the tortillas: Warm the tortillas either by microwaving them wrapped in a damp cloth or placing them wrapped in foil in a preheated oven until soft and pliable, making them easier to roll.
  4. Assemble the burritos: Lay one warm tortilla flat. Add two spoonfuls of the bean mixture, followed by two spoonfuls of the rice mixture. Sprinkle with shredded Monterey Jack cheese and drizzle a small amount of cilantro dressing or salsa on top. Roll the tortilla tightly, folding in the sides and rolling seam-side down. Place the burrito seam-side down on a cutting board. Repeat with the remaining tortillas and fillings.
  5. Sear the burritos: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Place each burrito seam-side down in the skillet and cook until the tortilla is browned and crispy, about 2-3 minutes. Flip the burrito and sear the other side until equally crispy. Remove from heat, allow to cool slightly, then slice and serve.

Notes

  • You can use fresh, frozen, or canned corn according to availability.
  • Microwaving the rice mixture to warm it saves time but stovetop reheating works as well.
  • Adjust the amount of taco seasoning to taste for more or less spice.
  • For a vegan option, omit the cheese or use a dairy-free alternative.
  • If you prefer softer burritos, skip the searing and serve them as is.
  • Leftover burritos can be wrapped in foil and refrigerated for up to 3 days.

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