Black Bean Burritos Recipe

Black beans: These provide a rich, hearty base for the burrito filling. You can use either cooked or canned black beans.

Corn: Adds a sweet and crunchy texture to the burrito. Frozen or canned corn works well.

Salsa: Brings a tangy and slightly spicy flavor to the mix. Choose your favorite variety.

Shredded cheese: Melts beautifully over the warm filling, adding a creamy texture. Use any cheese you prefer.

Large tortillas: These are used to wrap up all the delicious ingredients. Opt for flour or whole wheat tortillas.

Olive oil: Used to sauté the beans and corn, adding a subtle richness to the dish.

To enhance the flavor of your black beans, consider adding a pinch of cumin and smoked paprika while they cook in the skillet. This will give your burritos a deeper, more complex taste. Additionally, when warming your tortillas, try placing them directly over a gas flame for a few seconds on each side to achieve a slight char and extra flavor.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a great alternative.

• black beans - Substitute with chickpeas: Chickpeas provide a different texture but still offer a hearty and nutritious option.

• corn - Substitute with diced bell peppers: Bell peppers add a sweet crunch and vibrant color to the burritos.

• corn - Substitute with frozen peas: Peas offer a similar sweetness and can be easily incorporated into the recipe.

• salsa - Substitute with diced tomatoes with green chilies: This provides a similar flavor with a bit of added spice.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh and chunky alternative to salsa.

• shredded cheese - Substitute with vegan cheese: Vegan cheese is a great option for those who are lactose intolerant or following a plant-based diet.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor without the dairy.

• tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer more fiber and nutrients compared to regular tortillas.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and gluten-free alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor and high smoke point, making it a good substitute.

• olive oil - Substitute with coconut oil: Coconut oil can be used for its mild flavor and health benefits.

• Allow the black bean mixture to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• For short-term storage, place the burritos in an airtight container or wrap them individually in plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.
• To freeze, wrap each burrito tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place them in a resealable freezer bag or airtight container. Label with the date for reference.
• When ready to eat, thaw frozen burritos in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat in the microwave by unwrapping the burrito and placing it on a microwave-safe plate. Cover with a damp paper towel and heat on high for 1-2 minutes, or until heated through.
• Alternatively, reheat in the oven by preheating to 350°F (175°C). Place the burritos on a baking sheet and cover with aluminum foil. Bake for 15-20 minutes, or until thoroughly heated.
• For a crispy exterior, reheat in a skillet over medium heat. Place the burrito seam-side down and cook for 2-3 minutes on each side, or until golden brown and heated through.
• Serve with additional salsa, sour cream, or guacamole for added flavor and freshness.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each burrito in aluminum foil to keep them from drying out.
  3. Place the wrapped burritos on a baking sheet.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Unwrap and enjoy your warm, crispy burrito.

• Microwave method:

  1. Place the burrito on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. Let it sit for a minute before digging in to allow the heat to distribute evenly.

• Skillet method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the burrito in the skillet and cover with a lid.
  3. Cook for about 2-3 minutes on each side, or until heated through and slightly crispy.
  4. Serve immediately for that fresh-off-the-stove taste.

• Air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the burrito in the air fryer basket.
  3. Cook for 5-7 minutes, flipping halfway through, until the burrito is hot and the tortilla is crispy.
  4. Enjoy your perfectly reheated burrito with a delightful crunch.

• Skillet: Used to heat the olive oil and cook the black beans and corn mixture.

• Spatula: Essential for stirring the ingredients in the skillet to ensure even cooking.

• Microwave: Convenient for warming the tortillas quickly.

• Pan: An alternative to the microwave for warming the tortillas.

• Measuring cups: Necessary for accurately measuring the black beans, corn, and salsa.

• Cheese grater: Used if you are shredding cheese from a block rather than using pre-shredded cheese.

• Serving spoon: Useful for scooping the bean mixture onto the tortillas.

• Cutting board: Handy if you need to chop any additional ingredients or toppings.

• Knife: Useful for any additional chopping or slicing tasks.

• Serving plate: For placing the filled and rolled burritos before serving.

Prepare the filling: Cook the black beans and corn mixture in advance and store it in the fridge. This way, you can quickly assemble the burritos when needed.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Microwave tortillas: Warm the tortillas in the microwave for 30 seconds instead of using a pan.

Batch cooking: Double the recipe and freeze the extra burritos for a quick meal later.

One-pan method: Cook the filling and warm the tortillas in the same pan to save on cleanup time.