Quick & Easy Black Bean Burrito

16 Mar

I walked by a taco truck yesterday and was tempted to stop, but Mexican food can be loaded with hidden calories and fat. Even seemingly healthy options like beans and fish can be smothered in butter and salt.

Ever since I walked by that damn taco truck, I haven’t been able to shake the burrito hankering. So for lunch, I whipped up a black bean burrito in literally 33 minutes (including time for pictures). Not bad, right? Cooking at home gives you control, so you can make a healthy and delicious mexican meal. This recipe works as a healthy, filling, inexpensive, quick, weeknight dinner too. It’s kind of a cross between a fajita and a burrito… a bajita? or a furrito? It’s easy to adjust with any bean you like (pinto would also be great). Get creative and use whatever vegetables you have in the fridge. If you’re not into beans, try tofu or grilled shrimp!

How do you like your bajita/furrito?

Black Bean Burrito with Sautéed Veggies

Serves approx. 4 ppl

Start to finish: Approx 30 minutes

1 (15 oz) can black beans, rinsed and drained

1 small yellow onion, halved and thinly sliced

1 red pepper, thinly sliced

2 cups cremini mushrooms, sliced

1 small chipotle & 1 tsp adobo sauce, seeds removed, minced

4 brown rice or whole grain tortillas

Optional Toppings:

1-2 ripe avocados

4 romaine heart leaves

dairy-free or regular shredded cheese

tabasco/hot sauce


handful cilantro, chopped

1. Add 1 T canola oil to large saute pan over medium-high heat. Add sliced onions, season with salt and pepper. Saute until carmelized about 4 minutes.

Carmelizing Onions

2. Add sliced red peppers. Season. Cook until softened about 3 minutes.

Peppers and Onions

3. Add sliced mushrooms, season. Cook until mushrooms have browned, approx. 3 more minutes.

4. Add black beans, minced garlic, chipotle. If the bottom of the pan is dry, add 1-2 tsp purified water and scrape bottom of pan to get all the flavor.

Beans, Mushrooms, Peppers & Onions

5. Turn gas burner on low. Place a tortilla directly on the burner grates until it starts to brown and become pliable. Flip onto other side.

Flipping Tortilla

6. Remove bean/veggie mixture from heat. Stir in chopped cilantro.

7. Fill tortilla with shredded cheese (I used non-dairy) and bean/veggie mixture. Then fill with toppings of your choice. I used a piece of romaine heart, slices of avocado, squeeze of lemon, and hot sauce. You could also add salsa or chopped tomatoes, rice or quinoa, and sour cream if desired.

8. Fold and eat!

Black Bean Burrito


3 Responses to “Quick & Easy Black Bean Burrito”

  1. ericascime March 18, 2011 at 9:50 pm #

    I am slowly learning to love mushrooms and this looks like a great, new way for me to use them. Thanks!

  2. Kimberley March 17, 2011 at 5:26 pm #

    This looks so delish. I’m going to have to try some version of this over the weekend; I have a bunch of avocados that need to be eaten!

    • Chelsea March 17, 2011 at 5:51 pm #

      Hi @Kimberley,
      Thanks! LOVE your site. I had the same problem. There was a sale on avocados so of course, I over served myself. I plopped some in a smoothie yesterday which came out great. Thanks for reading!

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