Homemade Bean Burrito

Burritos are the way to anybody’s heart right?

Having Mexican food on a Friday is becoming a bit of thing. The black bean recipe used in my DIY Mexican Burrito Bowl deserve to be used and eaten wherever possible in my opinion. So why not put them in a juicy wholesome wrap with all the fillings (minus the meat). After eating our burrito’s bowls last week that lovely comment came out of my boyfriends mouth ‘I didn’t miss meat at all in that dish’. The beans are so well seasoned and filling that meat is simply not needed.

If you’re anything like me, I can’t stand dry food. Sauce is needed. The salsa and chunky guacamole along with the juicy peppers and onions makes this burrito literally mouth watering. The shredded lettuce gives a bit of crunch to the dish and the rice gives texture.

Again like the burrito bowl, this dish is so versatile and can be adjusted to anyone’s preferences. Simply add or take out ingredients to create your ideal burrito.

Makes approx. 2 large burritos or 4 small
takes 25 minutes in total.

For the black beans
1 can of black beans (drained and rinsed)
1 teaspoon of ground cumin
1 clove of garlic (chopped or crushed)
1/2 teaspoon of ground coriander
1/4 teaspoon of chilli powder
1/2 teaspoon dried oregano
1/2 tablespoon of ketchup
1/4 tablespoon of tomato puree
pinch of salt and pepper

For the Guacamole
1 avocado
sprinkle of chilli flakes
1 small tomato finely chopped
1/2 tablespoon of red onion finely chopped
1 tablespoon of lemon juice
pinch of pepper

For the veggies
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1/2 red onion thinly sliced
Avocado oil spray

All other ingredients
250g of rice (I used 1 pouch of wholegrain rice but feel free to use any you prefer)
shredded iceberg lettuce
salsa (yes I was lazy, but feel free to create your own)
1/2 a lime for squeezing all over
2 larges wraps (gluten-free if required)
sliced tomatoes
sprinkle of dairy free cheese

Make the black beans
1. Over a medium heat, add the drained and rinsed beans along with all other ingredients. Add a tablespoon of water to combine everything together.
2. Stir well and let simmer with lid on for approx. 5-7 minutes (until beans are hot).
3. Taste and adjust seasoning if need be.

Make the roasted veggies
1. Over a medium heat, spray some avocado oil and add peppers and onions.
2. Saute until cooked to your desired texture.

Make the guacamole
1. Slice and mash the avocado.
2. Add the rest of the ingredients and combine well.
3. Taste and adjust seasoning if need be.

Make the rest
1. Rinse and shred the lettuce.
2. Cook the rice.
3. Chop your tomatoes into slices.

Assemble your burrito bowl – assemble how you wish but if you want some guidance…
1. Start by warming your wraps (in microwave or oven is fine)
2. Lay a square piece of tin foil or parchment/baking paper on your work surface and place wrap on top.
3. You want to add all your ingredients to one half of your wrap only.
4. I piled my ingredients in this order but add how you wish.
– Guacamole
– Shredded Lettuce
– Sliced Tomatoes
– Rice
– Black Beans
– Veggies (peppers and onions)
– Salsa
– Sprinkle of cheese
– Squeeze of Lime
5. Start by folding in the two sides and then from the bottom roll the burrito up and over until fully rolled. Try not to put too much pressure on the top of the burrito.
6. Slide your wrapped burrito to the bottom of your foil/parchment paper and roll in exact same way as above.
7. Cut into two if you wish, or tear foil/paper and enjoy!

1. As hard as it is not to, don’t over stuff your burrito.
2. Obviously the larger the burrito, the more you can squeeze in.

Please let me know your thoughts and recreations of my dish 🙂



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