Black Bean and Veggie Burritos are stuffed with green chile rice, sautéed peppers and onions, black beans, and a creamy guacamole. These vegetarian burritos are freezer friendly and perfect meal prepping or a weeknight dinner!
This recipe and photos have been updated since the original post on 12/17/2013
Do you know what kind of recipe is missing from this website? Burritos! Bean and cheese burritos used to be one of my favorite meals growing up.
My mom even went the extra mile and cooked the pinto beans from scratch rather than opening up a can of refried beans. She was extra like that, and I totally appreciate it.
These Black Bean and Veggie Burritos aren’t you’re average vegetarian burrito or that bean and cheese version I grew up eating. The way I see it, if you can barely get the burrito to close, then you’ve done a good job making it.
The burritos are stuffed to the max with sautéed peppers and onions, corn, black beans, green chile rice, and creamy guacamole. They’re a completely satisfying and filling meal that also happens to be freezer friendly and great for meal prep.
Ingredients For Black Bean And Veggie Burritos
Rice – Brown or white rice works. I generally use Jasmine rice. To save time you can use par-cooked, minute, or frozen rice.
Green Chiles – I love the roasted chile flavor they add to the rice. If you want extra green chile flavor you can add them into the bean and veggie filling as well.
Cilantro – Added to the rice for additional flavor as well as the guacamole.
Lime – Used in the rice to give it a bright, fresh, tart flavor.
Black Beans – Canned black beans are easiest, but if you want to cook dry beans go for it. They add both fiber and protein to the burrito.
Bell Peppers, Onions, and Corn – A classic pairing in Southwest cooking. The peppers and corn add a hint of sweetness to the burritos.
Dried Spices – Chili powder, dried oregano, cumin, and garlic powder and the spices you’ll commonly see in my Southwest and Mexican inspired recipes. Essentially it’s a taco seasoning.
Salsa Verde – Adds a tart tanginess to the burrito filling. Buy whatever your favorite brand of salsa verde is.
Avocado – For the creamy guacamole. Make sure to buy a ripe avocado that is tender to the touch.
Jalapeño – Adds a spicy kick to the guacamole. If you’re sensitive to spicy food feel free to leave it out.
Plain Greek Yogurt – Give the guacamole a creamier consistency and a hint of tanginess. If you’d like to keep the recipe vegan and dairy-free the yogurt can be omitted.
Tortillas – I suggest buying burrito sized tortillas so that you can get all of the components in. For a gluten-free option, I buy Siete Foods burrito sized grain-free tortillas.
How To Make Vegetarian Burritos
Green Chile Rice – Cook the rice according to package instructions. Once cooked add in the green chiles, lime juice, cilantro, and salt. Fluff it with a fork and set aside.
Black Bean and Veggie Filling – Over medium-high heat, add a tablespoon of oil to a large skillet. Add in the peppers, onions, and jalapeño and sauté them with salt and pepper until they’ve softened and are tender, about 4-5 minutes.
Add in the corn, black beans, spices, and salsa verde and continue to cook until warmed through. Taste for seasoning and set aside while you make the guacamole.
Creamy Guacamole – In a bowl, mash the avocado until it reaches your desired consistency. Add in the Greek yogurt, onion, cilantro, lime juice, garlic powder, and salt. Stir everything together until it’s incorporated and taste for seasoning. Add additional lime juice and salt if needed.
Assembling the Burritos – Warm the tortillas before filling them. This makes them more pliable and less likely to split as you roll them up.
On one end of the tortilla add some of the rice. Spread it out, but leave a one inch border along the sides. Add a scoop of the black bean and veggie filling on top of the rice. Dollop on the guacamole.
Take the sides of the tortilla and fold them in towards the filling and then take the bottom of the burrito (closest to you) and fold it up over the filling as you continue to hold in the sides. Tightly roll the burrito away from you until it’s secure.
At this point you can either wrap them in plastic wrap or if you want to have crispy burritos place them in a skillet over medium heat, seam side down. Let them cook for several minutes until the tortilla is golden brown and crisp. Flip the burrito over and repeat on the other side.
Variations And Substitutions
- Substitute black beans with pinto beans.
- Salsa verde can be substituted with traditional tomato based salsa.
- Swap the rice with cauliflower rice for a lower carb option. Quinoa could also be used in place of rice.
- Change up the vegetables. Try zucchini, summer squash, poblanos, and/or tomatoes.
- Add crumbled seasoned tofu for additional protein.
Freezing And Reheating
Let the burritos cool completely and then wrap them tightly in plastic wrap. For extra protection from freezer burn, wrap them in a piece of foil as well. Store the wrapped burritos in an airtight container in the freezer for up to 3 months.
To reheat the burritos, remove the plastic wrap and foil. Wrap the burrito in a damp paper towel and set it on a plate. Cook on high heat for 1 minute, flipping it over halfway through the cooking time. Add additional cooking time if needed until the center of the burrito is warm.
To reheat the burrito in the oven, preheat the oven to 350° F. Remove the plastic wrap from the burrito and wrap it in foil. Bake for 30-40 minutes or until warmed through.
If you want the burritos to have a crisp exterior, place the defrosted and warmed burrito into a skillet. Cook over medium heat for 2-3 minutes per side or until crisp.
More Southwest Vegetarian Dinners
- Southwest Sweet Potato, Black Bean, and Rice Skillet
- One Pot Cheesy Mexican Lentils, Black Beans and Rice
- Southwest Lentil and Brown Rice Casserole
- Veggie Fajita Stuffed Sweet Potatoes
- Sweet Potato and Lentil Tacos
Did you make these Black Bean and Veggie Burritos? I’d love if you’d leave a recipe rating and review below.
Green Chile Rice
- 2 cups cooked brown or white rice
- 4 ounce can diced green chiles
- 2 tablespoons chopped cilantro
- Juice of half of a lime
- Salt to taste
- 2 small avocados, peeled and pit removed
- 1/4 cup plain Greek yogurt
- 2 tablespoons chopped red onion
- 1/2 of a jalapeño, deseeded and finely chopped
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped cilantro
- 2 tablespoons fresh lime juice or to taste
- Salt to taste
Black Bean Burrito Filling
- 1 tablespoon olive oil
- 1 red bell pepper, sliced thin
- 1/2 of a red onion, sliced thin
- 1/2 of a jalapeño, finely chopped
- 1/2 cup frozen corn, defrosted
- 15 ounce can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1/4 cup salsa verde
- 6 tortillas
- Cook the rice according to package instructions. Once cooked add in the green chiles, cilantro, lime juice, and salt. Fluff with a fork and taste for seasoning.
- Add a tablespoon of olive oil to a large skillet. Heat over medium-high heat and then add in the peppers, onion, and jalapeño. Season with salt. Sauté for 4-5 minutes or until the veggies have softened.
- Stir in the black beans, corn, spices, and salsa verde. Once the filling is warmed through taste for seasoning and remove from the heat.
- Mash the avocados in a bowl until desired consistency is reached. Stir in the remaining ingredients and taste for seasoning. Add additional salt and lime juice as needed.
- Warm the tortillas and spoon some of the rice onto the bottom portion of the tortilla making sure to leave a border around the sides. Top the rice with the black bean and veggie filling, and some of the guacamole.
- Roll up the burritos and serve. If you want them to be crisp on the outside, heat a skillet over medium heat. Place the burritos in seam side down and cook for about 3 minutes or until golden brown and crisp. Flip over and repeat the process.
Amount Per Serving: Calories: 510Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 468mgCarbohydrates: 77gFiber: 14gSugar: 10gProtein: 17g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.