Black and Red Bean Burritos

It’s pretty hard to imagine going to a Mexican restaurant and not seeing a litany of burrito options, so I’m going to skip a long winded introduction and get right to business. These little bundles of spicy goodness are so customizable though, so if you don’t want beans to be your primary protein, try diced or sliced chicken/pork/beef, shrimp, or pulled pork. Have fun with it! Tonight, we ate this with Spicy Cilantro Cucumber Salad so that we could have a nice light side to complement the burrito well from a flavour perspective while also avoiding that “I’ll never be hungry again” feeling you get after a heavy meal.

Time: 25-35 Minutes


  • Burrito Wraps (pictured here is a jalapeno cheddar wrap)
  • Beans (I had red and black in the pantry, but either will do on its own if you prefer to homogenize your burrito filling). You’ll need somewhere between a half a can and a whole can per burrito depending on how full you like your burritos.
  • Onion
  • Jalapeno
  • Tomatoes (I used cherry tomatoes for ease)
  • Cilantro
  • Avocado
  • Lime Zest
  • Cheese of some sort. I recommend shredded taco cheese or cheddar.
  • Non-chunky Salsa (You can always make your own, but for this, I’m using a store-bought Salsa Verde)
  • Seasonings. I’m using chili powder and cumin.


  • Preheat your oven to 350 degrees F (optional, as you can eat these as soon as you stuff and roll them if you wish)…also, while you’re at it, line a baking sheet with foil, and give it a little spray of oil.
  • Heat some oil in a pan
  • Dice your onions and jalapenos (surgical or food grade PVC gloves recommended due to capsaicin), and add to the pan, and let sautee for a few minutes.
  • Cut your cherry tomatoes into quarters (or dice your tomatoes if using another variety), and add in your seasonings, beans, tomatoes, lime zest, and cilantro, and stir. Corn is also a great addition here, and I planned to include it, but I completely forgot.
  • When the cilantro wilts, and everything is hot, pour in some of your salsa to add a liquid component, and melt in your cheese.
  • While the cheese is melting, heat your burrito wraps in the microwave (15-20 seconds should do). If you’re using a dryer tortilla shell, place a damp paper towel over them to help moisten…this will make wrapping easier.
  • Working one at a time, spoon your mix into the middle of a burrito wrap, and fold your burrito (suggested method pictured below. Huge thank you to my wife for being my 3rd and 4th hands to take the picture while my actual hands were busy). Then, place the burrito on your baking sheet, and do the same with any other ones you are making. If you aren’t planning on baking to finish the burrito(s) off, put them on a plate, and skip to the last step.
  • Slice your avocado thinly, and spread it out on your burrito(s)
  • Spoon some additional salsa on top of your burrito(s), and put them in the oven for 5-10 minutes.
  • Remove from oven, and carefully (spatula is a good idea here) move to a plate, and add a cilantro leaf or two to garnish your burrito.
  • Devour, and enjoy!


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