Black Bean Vegetarian Burritos

    25 minutes

    Tinned black beans, if you can find them, make for a great vegetarian burrito. They can be found in shops that specialise in Latin American cuisine.

    1817 people made this

    Serves: 2 

    • 2 flour tortillas
    • 2 tablespoons vegetable oil
    • 1 small onion, chopped
    • 1/2 red capsicum, chopped
    • 1 teaspoon minced garlic
    • 1 (440g) can black beans, rinsed and drained
    • 1 teaspoon minced fresh chilli
    • 90g cream cheese
    • 1/2 teaspoon salt
    • 2 tablespoons chopped fresh coriander

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Wrap tortillas in foil and place in oven heated to 180 degrees C. Bake for 15 minutes or until heated through.
    2. Heat oil in a frypan over medium heat. Place onion, capsicum, garlic and chilli in frypan cook for 2 minutes stirring occasionally. Pour beans into frypan, cook 3 minutes stirring.
    3. Cut cream cheese into cubes and add to frypan with salt. Cook for 2 minutes stirring occasionally. Stir coriander into mixture.
    4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

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    Reviews and Ratings
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    Reviews in English (1486)


    These were amazing, we cooked them up for Cinco de Mayo, and my fiance won't stop talking about how good they were. I doubled the batch and made a few changes and added: 1/2 t. cumin and 1/2 t. chili powder, a can of diced green chiles, 2/3 c. frozen corn kernels, 8 oz. cream cheese, a can of Rotel diced tomatos and green chiles and upped the garlic to 3 t. I served them with shredded cheddar cheese and they were out of this world. The diced tomatos added moisture--I noticed people had complained about these being too dry. They turned out perfect! This one will be a regular at my house.  -  05 May 2004  (Review from Allrecipes USA and Canada)


    This recipe is basically very good, but I only give it 3 stars because I had to change it for my taste. I didn't have the jalapenos so I skipped those. I really don't like cilantro so I left that out. I minced FRESH garlic myself for this recipe, and added chili powder as another reviewer suggested. The black bean, cream cheese, onion and pepper mixture was very attractive and appetizing, but I found it needed quite a bit more salt than called for. I added a little rice to each burrito, to make it more filling, and put a few teaspoons of medium chunky salsa in each as well. I doubled everything in the recipe and made six burritos to freeze for my husband's lunches. With the addition of the rice it would have stretched to about 10 burritos, but I followed another reviewers advice and saved some of the bean mixture for a dip.  -  24 Nov 2002  (Review from Allrecipes USA and Canada)


    All of the reviews are right - these burritos are awesome. The recipe indicates that it makes two big burritos, but they would have to be huge. We usually get four burritos, using regular "burrito size" tortillas. The filling reheats well the next day too. Great flavor and excellent source of fiber.  -  07 Dec 2002  (Review from Allrecipes USA and Canada)