Black Bean and Veggie Burritos with Creamy Guacamole
Unwrap a burst of vibrant flavors with these Black Bean and Veggie Burritos. Packed with hearty black beans, colorful sautéed vegetables, and a zesty lime-cilantro rice, these burritos are both satisfying and incredibly fresh. Each bite is elevated by a creamy, tangy Greek yogurt guacamole, making this a perfect healthy weeknight meal or a fantastic option for meal prep.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
6 servings
Keywords
black bean burritosveggie burritosvegetarian burritoshealthy burritoseasy weeknight dinnerhomemade burritosplant-based mealavocadosalsa verdequick vegetarian recipe
Why This Recipe Delivers
- A wholesome, satisfying vegetarian meal packed with fiber and protein.
- Bursting with fresh, vibrant flavors from lime, cilantro, and creamy guacamole.
- Quick to prepare, making it ideal for busy weeknights.
- Highly customizable – easily adapt vegetables or spice levels to your preference.
- Great for meal prepping; enjoy warm or cold throughout the week.
Ingredients
- 400g (2 cups) cooked brown or white rice
- 113g (4 ounce) can diced green chiles, undrained
- 30g (2 tablespoons) fresh cilantro, chopped
- 15ml (1 tablespoon) fresh lime juice, or juice of half a lime
- Salt to taste
- 2 small avocados (approx. 300g total), peeled and pit removed
- 60g (1/4 cup) plain Greek yogurt
- 20g (2 tablespoons) red onion, finely chopped
- 1/2 jalapeño, deseeded and finely chopped
- 2.5ml (1/2 teaspoon) garlic powder
- 15g (1 tablespoon) fresh cilantro, chopped
- 30ml (2 tablespoons) fresh lime juice, or to taste
- Salt to taste
- 15ml (1 tablespoon) olive oil
- 1 medium red bell pepper (approx. 150g), sliced thin
- 1/2 medium red onion (approx. 75g), sliced thin
- 1/2 jalapeño, finely chopped
- 75g (1/2 cup) frozen corn, defrosted
- 425g (15 ounce) can black beans, rinsed and drained
- 5ml (1 teaspoon) chili powder
- 5ml (1 teaspoon) dried oregano
- 2.5ml (1/2 teaspoon) garlic powder
- Salt and freshly ground black pepper to taste
- 60ml (1/4 cup) salsa verde
- 6 large flour tortillas (approx. 20-25cm / 8-10 inches diameter)
Instructions
- Prepare the rice by cooking it according to package instructions. Once the rice is cooked and still warm, transfer it to a medium bowl. Stir in the diced green chiles (with their liquid), the chopped cilantro, and the fresh lime juice. Season with salt to taste, then fluff the mixture with a fork to combine evenly.
- Heat the olive oil in a large skillet or frying pan over medium-high heat. Once shimmering, add the sliced red bell pepper, sliced red onion, and finely chopped jalapeño. Season lightly with salt. Sauté the vegetables for 4 to 5 minutes, stirring occasionally, until they have softened slightly and are fragrant.
- To the softened vegetables in the skillet, add the rinsed and drained black beans, defrosted frozen corn, chili powder, dried oregano, and garlic powder. Stir well to combine all ingredients. Continue to cook for another 3-5 minutes, allowing the flavors to meld and the filling to warm through. Taste the filling and adjust seasoning with additional salt and freshly ground black pepper as desired. Remove the skillet from the heat.
- For the creamy guacamole, scoop the flesh of the two small avocados into a medium bowl. Mash the avocados with a fork or potato masher to your desired consistency – whether smooth or chunky. Stir in the plain Greek yogurt, finely chopped red onion, deseeded and finely chopped jalapeño, garlic powder, chopped cilantro, and fresh lime juice. Mix thoroughly. Taste the guacamole and add additional salt and lime juice as needed to balance the flavors.
- Warm the tortillas using your preferred method (microwave, dry skillet, or oven). Lay a warm tortilla flat. Spoon a generous portion of the cilantro-lime rice onto the bottom third of the tortilla, leaving a border around the sides. Top the rice with a spoonful of the black bean and veggie filling, followed by a dollop of the creamy guacamole.
- To roll the burrito, fold the bottom edge of the tortilla up and over the filling. Then, fold in the sides towards the center. While keeping the sides tucked in, tightly roll the burrito from the bottom upwards until completely enclosed. Serve immediately. For an extra golden and crisp exterior, heat a separate skillet over medium heat. Place the rolled burritos seam-side down and cook for approximately 3 minutes per side, or until golden brown and slightly crispy.
Tools You’ll Need
- Large skillet or frying pan
- Medium saucepan (for rice)
- Mixing bowls (2-3)
- Fork or potato masher
- Sharp knife
- Cutting board
- Measuring cups and spoons
Essential Success Tips
- Perfectly Cooked Rice: Ensure your rice isn't too wet or sticky, as this can make the burritos soggy. Fluff it well after adding seasonings.
- Don't Overfill: While tempting to load up, overfilling your tortillas can make them difficult to roll neatly. Aim for a generous but manageable amount.
- Warm Tortillas: Warming tortillas makes them pliable and less likely to crack when rolling. A quick zap in the microwave, a pass over an open flame, or heating in a dry skillet works wonders.
- Balance Flavors: Taste your rice, filling, and guacamole as you go, adjusting salt and lime juice as needed. A squeeze of extra lime can brighten everything up!
- Crisping is Key: If you opt to crisp your burritos, ensure the skillet is hot enough to create a golden-brown crust without burning, and cook seam-side down first to seal.
Professional Cooking Secrets
- Toasting Tortillas: For an extra layer of flavor and flexibility, lightly toast your tortillas directly over a gas flame for 5-10 seconds per side until slightly charred and pliable.
- Roasted Vegetables: Instead of sautéing, roast the bell pepper and red onion at 200°C (400°F) for 15-20 minutes until tender and slightly caramelized. This deepens their sweetness and adds complexity to the filling.
- Smoky Heat: For a deeper smoky flavor, add a pinch of smoked paprika to your black bean filling along with the other spices. If you like more heat, keep some of the jalapeño seeds in for an extra kick.
Notes
- Storage: Leftover burritos can be wrapped individually in foil or plastic wrap and stored in the refrigerator for up to 3 days. They can also be frozen for up to 1 month. To reheat from frozen, unwrap and microwave or bake until warmed through.
- Variations: Feel free to add other vegetables like zucchini, mushrooms, or spinach to the filling. A sprinkle of shredded cheese or a dollop of sour cream inside before rolling would also be delicious. For extra protein, add some cooked shredded chicken.
Frequently Asked Questions
Can I make these burritos ahead of time for meal prep?
Absolutely! You can prepare the rice, black bean filling, and guacamole up to 3 days in advance and store them separately in airtight containers in the refrigerator. Assemble the burritos just before serving, or assemble them all and crisp them up when ready to eat.
What can I use instead of Greek yogurt in the guacamole?
If you don't have Greek yogurt, you can use sour cream or a dairy-free plain yogurt alternative for a similar creamy texture. For a traditional guacamole, simply omit the yogurt entirely.
How can I make these burritos spicier?
To increase the heat, you can include the seeds and membranes from the jalapeño in both the filling and the guacamole. You can also add a pinch of cayenne pepper to the black bean filling, or serve with a spicier salsa.
Nutrition Facts (Per Serving)
Calories: ~420, Protein: ~18g, Fat: ~18g, Carbs: ~48g, Fiber: ~11g (per serving, estimated).
Allergy Information
Contains dairy (Greek yogurt) and gluten (tortillas). For a gluten-free version, use gluten-free tortillas. For a dairy-free version, substitute the Greek yogurt with a plant-based alternative or omit it from the guacamole.
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