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Black Bean and Veggie Burrito cut in half and standing up so you can see inside. A bowl of guacamole is behind it.
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4.67 from 3 votes

Black Bean and Veggie Burritos

Black Bean and Veggie Burritos are stuffed with green chile rice, sautéed peppers and onions, black beans, and creamy guacamole.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Vegetarian + Vegan
Cuisine: Southwest
Keyword: black beans, burrito, freezer meal, guacamole, meal prep, rice, vegetarian
Servings: 5 -6 burritos
Author: Danae Halliday

Ingredients

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

Creamy Guacamole

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 510kcal | Carbohydrates: 77g | Protein: 17g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 2mg | Sodium: 468mg | Fiber: 14g | Sugar: 10g