Spicy Black Bean Burritos

Two halves of a Black Bean Burrito stacked, with a hand gripping the top half.

5 from 12 votes

Easy, delicious, and incredibly satisfying, these black bean burritos are the weeknight dinner you need in your life. Made with layers of spicy black beans, coconut rice, and creamy avocado slices, these vegan burritos are great for meal prep and easy on your budget!

Prep Time15

Cook Time35

Total Time50

Course: Entree

Cuisine: American, Mexican

Servings:

Calories: 418kcal

Author: Alissa Saenz

Ingredients

For the Rice

1 cup basmati rice
¾ cup water
¾ cup light coconut milk (from a can)
½ teaspoon salt
1 tablespoon lime juice
¼ cup fresh cilantro

For the Black Bean Filling

1 tablespoon vegetable oil
1 medium onion, diced
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced (optional, skip it or use half a pepper for a milder version)
1 tablespoon ground cumin
1 teaspoon ancho chile powder
1 teaspoon dried oregano
2 (15.5 ounce/439 gram) cans black beans, drained and rinsed
½ cup water, plus more as needed
2 tablespoons lime juice
¼ cup chopped fresh cilantro
Salt and pepper, to taste

For Wrapping and Serving

6 large (10-inch) flour tortillas
1 avocado, sliced
Fresh cilantro
Hot sauce or salsa

US Customary - Metric

Instructions

To Make The Rice

Stir the rice, water, coconut milk, and salt together in a small saucepan and place it over high heat. Heat the liquid, stirring occasionally, until it comes to a boil.
Reduce the heat to a low simmer. Cover the pot and allow the rice to simmer for 15 minutes, until all of the liquid has been absorbed.
Remove the pot from heat and let it sit for 5 minutes with the lid on.
Remove the lid and fluff the rice with a fork, then stir in the lime juice and cilantro. Taste-test and add more salt if desired. Replace the lid until you're ready to use the rice.

To Make the Black Bean Filling

While the rice cooks, coat the bottom of a large skillet with oil and place it over medium heat. Give the oil a minute to heat up, and then add the onion. Cook the onion for about 5 minutes, stirring occasionally, until soft and just beginning to brown.
Stir in the garlic, jalapeño pepper, cumin, ancho chile powder, and oregano. Sauté everything for about 1 minute more, until very fragrant.
Stir in the beans and ½ cup of water. Bring the water to a boil, lower the heat and simmer for about 10 minutes, until the beans soften up a bit, adding more water as it dries up in the skillet.
Use a fork or potato masher to mash about half the beans. If needed, stir in more water to get your filling to your desired consistency, and heat for another minute, then remove the skillet from heat.
Stir in the lime juice, cilantro, and salt and pepper to taste. Adjust any other seasonings to your liking.

To Roll the Burritos

Arrange about a sixth of the rice in a small strip down the center of a tortilla. Top the rice with a strip of about a sixth of the beans, then a few avocado slices, cilantro, and hot sauce or salsa.
Orient the tortilla so that the strip runs perpendicular to you, then fold the side of the tortilla closest to you over the fillings. Fold opposite sides of the tortilla inward, then roll the burrito away from you.
Repeat until all fillings and tortillas are used, then serve.

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