Wednesday — Loaded Black Bean Burritos
Hearty, comforting and full of protein — an easy plant-based dinner the whole family can enjoy.
SERVES: 4
PREP: 15 minutes
COOK: 20 minutes
Loaded Black Bean Burritos
Ingredients
For the burrito filling
☐ 1 tbsp olive oil
☐ 1 small yellow onion, diced
☐ 1 red bell pepper, diced
☐ 2 cloves garlic, minced
☐ 2 cans (540 mL each) black beans, drained and rinsed
☐ 1 cup corn, fresh or frozen
☐ 1 tsp ground cumin
☐ 1 tsp smoked paprika
☐ ½ tsp chili powder
☐ ½ tsp salt
☐ ¼ tsp black pepper
☐ 1 tbsp lime juice
For assembling
☐ 4 large flour tortillas
☐ 2 cups cooked rice
☐ 1 avocado, sliced or mashed
☐ 1 cup shredded lettuce
☐ 1 medium tomato, diced
☐ ½ cup salsa
☐ ¼ cup chopped fresh cilantro
☐ Lime wedges, for serving
Nutrition Per Serving
Calories: 560 Protein: 19 g Carbohydrates: 96 g Fat: 13 g Fibre: 18 g Sodium: 720 mg
Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.
Instructions
1. Sauté the vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and cook for 4–5 minutes, until softened. Add the garlic and cook for another 30 seconds.
2. Make the filling
Add the black beans, corn, cumin, smoked paprika, chili powder, salt and pepper. Cook for 5–7 minutes, stirring occasionally. Lightly mash some of the beans with the back of your spoon to help hold the filling together.
3. Finish the filling
Stir in the lime juice. Taste and adjust the seasoning if needed.
4. Warm the tortillas
Warm the tortillas briefly in a dry skillet or microwave so they're soft and easy to fold.
5. Assemble the burritos
Add rice, black bean filling, avocado, lettuce, tomato, salsa and cilantro to the centre of each tortilla.
6. Roll and serve
Fold in the sides, then roll tightly into a burrito. Serve whole or slice in half with extra salsa and lime wedges.
Chef Perry’s Kitchen Notes
Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.
👨🍳 Chef Perry’s Tips
Lightly mash some of the black beans while the filling cooks. This helps everything hold together inside the burrito and gives you a nice combination of creamy and whole beans. Just don't mash them all—you still want plenty of texture.
🔄 Easy Substitutions
Black beans → Pinto or kidney beans
Rice → Quinoa or brown rice
Flour tortillas → Whole-wheat or gluten-free wraps
Avocado → Guacamole
Corn → Diced zucchini or extra bell pepper
Cilantro → Fresh parsley
🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.
Cooking video coming soon