Spicy Black Bean Burritos
These simple black bean burritos are packed with my favourite Tex-Mex flavours, and they can be easily adapted to suit your preferences.
Tex-Mex is one of my all-time favourite cuisines, and these spicy bean burritos are the perfect example of how incredible Tex-Mex food can be. Beans, rice, fresh veggies and cheese – what a perfect combination! They’re really easy to make, and you can mix up the fillings to suit anyone’s taste preferences.
What are burritos?
Burritos are one of the cornerstones of Tex-Mex cuisine. They’re made with large, soft flour tortillas, wrapped around various fillings to create the perfect little (or, preferably, big) cylinder. Their shape makes them easy to eat by hand, especially if they’re wrapped up in foil or paper.
What do you put in a burrito?
Burritos can have all sorts of different fillings. Non-vegetarian burritos will obviously contain some sort of meat, but my favourite vegetarian burrito fillings include:
- rice (I tend to use either plain rice, or Mexican-style tomato rice)
- black beans
- refried beans
- vegetarian bean chilli
- grated cheese
- roasted or grilled vegetables
- fresh salad-style vegetables (such as lettuce and tomatoes)
- sauces like tomato salsa, sour cream, guacamole, etc.
To be honest, you could choose any combination from the list above, and you’d end up with an amazing vegetarian burrito. That’s why I love Tex-Mex food so much – it’s so easy to make something delicious, simply by choosing from a few main ingredients, depending on what you have on hand. You’ll end up with a different combination each time, but it will always work beautifully.
Spicy Black Bean Burritos
- 1 tbsp oil
- 1/2 onion, sliced or diced
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 2 cloves garlic, minced
- 1 tbsp hot sauce
- 2 tsp smoked paprika
- 1/2 tsp ground cumin
- Black pepper
- 1 medium tomato, diced
- 200 g (~ 1 cup) cooked rice (I used leftover white rice)
- 4 large flour tortillas
- Your choice of additional fillings: grated cheese lettuce, sour cream, etc. (see blog post for more ideas)
- Heat a dash of oil in a saucepan, and add the onion. Cook over a medium heat for a few minutes, until it is fairly soft. Add the next 7 ingredients (black beans through black pepper), and cook for a further 5 minutes, adding a small splash of water if necessary. Next, add the diced tomato, and cook for just a few minutes more, until the tomato has softened, but is still holding its shape.
- Add the cooked rice, and mix to combine. Ensure the mixture is piping hot before assembling your burritos (again, you can add a splash of water if needed, to help you heat the mixture without it drying out).
- To assemble, lay a large flour tortilla on a board, and heap about a quarter of the rice and bean mixture into the centre. Top with your choice of additional burrito fillings – I used grated cheese, lettuce, and sour cream.
- Fold in the two ends of the burrito, then roll or fold to fully contain the fillings (see blog post for photos if needed!). Burritos are best eaten immediately, especially if you’ve mixed both warm and cold fillings.