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Black Bean Burritos

Black Bean Burritos is a traditional American recipe for a classic wrap of tortilla with black bean and rice filling dressed with guacamole and salsa served with yoghurt and cheese. The full recipe is presented here and I hope you enjoy this classic American version of: Black Bean Burritos.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesVegetable RecipesMilk RecipesCheese RecipesBean RecipesUSA Recipes

Our easy black bean burritos are nutritious and full of smoky chipotle flavour. These energy-boosting Mexican wraps are perfect fitness fodder. Originally, the term 'burrito' was a local name for a taco. In modern usage, however, the burrito has come to mean a dish consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The modern usage comes from Ciudad Juárez.

Burritos are filled with savory ingredients, most often a meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or refried), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.

The word burrito means "little donkey" in Spanish, the diminutive form of burro, or "donkey". The name burrito, as applied to the dish, possibly derives from the tendency for burritos to contain a lot of different things similar to how a donkey would be able to carry a large burden.

Ingredients:

For the rice:
300g (2/3 lb) brown rice
½ small pack of coriander (cilantro), chopped
Juice of 1 lime

For the black beans:
1 tsp olive oil
2 garlic cloves, crushed
1 tbsp chipotle paste or chipotle paste 2
2 tbsp ground cumin
1 tbsp brown sugar
1 tbsp cider vinegar
2 x 400g (16 oz) tins of black beans, drained and rinsed
400g (16 oz) tin chopped tomato

For the salsa and guacamole:
2 large tomatoes, chopped
1 red onion, finely chopped
½ small pack coriander (cilantro), chopped
juice of 2 limes
2 avocados, stoned and peeled

To serve:
large wholemeal tortilla wraps
natural yogurt
lime halves to squeeze over
grated cheddar (optional)

Method:

Put the rice in a medium saucepan with 600ml (2 ½ cups) cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Take off the heat then set aside for 10 mins to steam undisturbed. After this time, stir the rice and add the coriander and lime juice.

For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, then stir-fry for 1 min. Add the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.

For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Turn half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.