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.
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)