Basic Black Bean Burritos

This is so easy it’s almost a non-recipe. But if you haven’t tried it, take it as a starting point and run 🙂 Excellent enough that most omnivores won’t miss the lack of meat, filling, quick and cheap.

In addition, it can be made out of a lot of common pantry ingredients, and adjusted depending on what you have on hand. You will find me using this as a way to use up all the starting-to-shrivel produce in my crisper, attempting to resuscitate dried out garlic cloves, etc.

If you want to bulk it up, add brown rice (cooked with typical taco seasonings such as cumin, etc.), more tomatoes, more beans, etc.

Basic Black Bean Burritos

Makes 4 small burritos (2 servings)


  • 1 tablespoon oil
  • 1 small onion, diced (I used red)
  • 1 bell pepper, diced
  • 1 can black beans, drained
  • 1-2 tomatoes, diced (or 1/2 to 1 can of tomatoes, or a cup of salsa)
  • 1 jalapeno pepper, diced (or some hot sauce)
  • 2 green onions, diced (optional)
  • 2 cloves of garlic, diced
  • 1/2 teaspoon cumin
  • Chopped cilantro (didn’t have this)
  • Shredded cheese
  • Sliced avocado
  • Wedges of lime
  • Whole wheat tortillas


  • Sautee onion in oil until soft. Add in pepper, saute for a minute.
  • Add drained beans, tomato, pepper, green onion, garlic, and cumin, and allow to simmer, covered, for 5-10 minutes. Season with salt to taste.
  • Warm up flour tortillas, put about 1/2 cup of the bean mixture on a tortilla, top with cheese, cilantro, and avocado. Squeeze lime on top. Roll up and enjoy.

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