Vegetarian Black Bean Burrito
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- Large skillet
- Chef's knife
INGREDIENTS
- 4–5 large flour tortillas
- 1 15 oz can /425 grams black beans, rinsed and drained
- 1/2 cup shredded cheddar or mozzarella cheese
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1/3 large red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon hot sauce, optional
- To serve: avocado, salsa, sour cream
INSTRUCTIONS
- Heat a large skillet over medium heat for 1 minute. Add the olive oil, then the zucchini, bell pepper, and red onion. Cook, stirring occasionally, until softened, about 7 to 8 minutes.
- Add the black beans, hot sauce (if using), chili powder, cumin, garlic powder, salt, pepper, and smoked paprika. Stir to combine and cook until heated through, about 5 to 7 minutes. Remove from heat and let cool for 5 minutes.
- Lay a tortilla flat on a work surface. Sprinkle with cheese, then spoon about 1/3 cup of the filling onto the center. Fold in the sides, then roll tightly from the bottom to enclose.
- To freeze, wrap each burrito individually in parchment paper or foil. Store in a freezer-safe container or zip-top bag for up to 2 months.
- For a crisp exterior, grill the burritos seam-side down in a clean skillet over medium heat for 2 minutes per side before cooling and wrapping for storage.
- To reheat, microwave unwrapped on a plate for 1 minute per side, or defrost overnight and bake at 350°F (175°C) for 10 to 15 minutes. Bake frozen burritos unwrapped at 350°F (175°C) for 20 to 25 minutes, turning halfway through.
FAQ
How can I make this vegetarian black bean burritos vegan?
Use a dairy-free cheese substitute such as shredded vegan cheddar or mozzarella. Omit any sour cream or replace it with a plant-based version made from cashews, soy, or coconut. Make sure the tortillas you use are labeled vegan, as some contain lard or dairy. All other ingredients in a standard vegetarian black bean burrito, including black beans, vegetables, and spices, are typically vegan.
Can I use corn tortillas instead of flour?
You can use corn tortillas for a vegetarian black bean burrito, but they’re generally smaller and less flexible than flour tortillas. To prevent tearing while rolling, warm the corn tortillas on a skillet or wrap them in a damp paper towel and microwave briefly. Because of their size, you may need to reduce the filling or make them taco-style rather than full burritos. Corn tortillas also add a slightly nuttier flavor and are a good gluten-free option if needed.
How do I prevent soggy burritos after freezing?
Make sure the filling has cooled completely before assembling. Avoid overloading with moist ingredients like salsa or sour cream before freezing—serve those on the side instead. Use a paper towel to lightly blot excess moisture from the cooked vegetables. Wrap each burrito tightly in parchment or foil, and reheat in the oven or skillet rather than the microwave for a crisper result. This helps preserve the texture and avoids steam buildup inside the wrap.
What vegetables work best in a vegetarian black bean burrito?
A variety of vegetables can work well in a vegetarian black bean burrito. Common choices include red bell peppers, zucchini, onions, mushrooms, and corn. These hold up well to cooking and freezing. Leafy greens like spinach or kale can be added for extra nutrition but should be sautéed briefly to reduce moisture. Roasted sweet potatoes or carrots also work for a sweeter, heartier filling.
How can I add more protein?
Add ingredients such as quinoa, cooked lentils, or tofu. These blend well with the existing black bean filling. You can also stir in a few tablespoons of hemp seeds or use a high-protein plant-based cheese. If you’re not strictly vegetarian, scrambled eggs or Greek yogurt can be mixed into the filling for additional protein.
How long do vegetarian black bean burritos last in the freezer?
Up to 2 months when properly wrapped. To maintain freshness, wrap each burrito tightly in parchment paper or foil and place them in a zip-top bag or airtight container. Label with the date to keep track of storage time. Avoid freezing with wet toppings like sour cream or salsa inside. These should be added fresh after reheating.
Can I assemble the burritos ahead for a party?
You can assemble vegetarian black bean burritos a day in advance for a party. Prepare and cool the filling completely before assembling to prevent soggy tortillas. Wrap each burrito tightly in foil and store in the refrigerator. Just before serving, reheat in the oven at 350°F (175°C) for 10 to 15 minutes. For a warm buffet setup, keep them wrapped in foil and place them in a low oven or warming tray.
What kind of cheese works best here?
Shredded cheddar and mozzarella are two of the best cheese options for a vegetarian black bean burrito. Cheddar adds a sharp, tangy flavor, while mozzarella provides creaminess and meltability. Monterey Jack or a Mexican blend also work well. If you’re looking for a spicier option, pepper jack adds a kick. For a smoky flavor, try a smoked gouda.
