Bean Burrito Recipe

Name: My Brother's Soul Food Heavens Bean Burrito Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces large flour tortillas; 1.5 cups shredded cheddar or Mexican blend cheese; 0.5 cups sour cream; 0.75 cups salsa; 0.25 cups fresh cilantro (optional); 4 pieces lime wedges (optional); 2 cups canned black beans, drained and rinsed; 0.5 cups onion, finely chopped; 0.5 cups red bell pepper, small dice; 2 tsp garlic, minced; 1 tbs ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika (optional); 1 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil; 0.25 cups water or low-sodium vegetable broth; 1 tbs fresh lime juice; 1 cups cooked rice (warm); 2 tbs pickled jalapeños, chopped; 1 pieces avocado or guacamole

Inspired by My Brother's Soul Food Heaven

Time30m

Serves4

Make Bean Burrito Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & assembly

4 pieces large flour tortillas

1 1/2 cups shredded cheddar or Mexican blend cheese

1/2 cups Sour cream

3/4 cups salsa

1/4 cups Fresh cilantro (optional)

4 pieces lime wedges (optional)

Beans & filling

2 cups canned black beans, drained and rinsed

1/2 cups Onion, finely chopped

1/2 cups red bell pepper, small dice

2 tsp Garlic, minced

1 tbs Ground cumin

1 tsp Chili powder

1/2 tsp smoked paprika (optional)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Tuscany sunflower oil

1/4 cups water or low-sodium vegetable broth

1 tbs Fresh lime juice

Optional add-ins

1 cups cooked rice (warm)

2 tbs pickled jalapeños, chopped

1 pieces avocado or guacamole

Method

Beans & filling

Prepare aromatics

Heat a large nonstick or stainless skillet over medium heat. Add the vegetable oil and allow to warm for 30 seconds. Add the chopped onion and diced red bell pepper. Sauté 4–5 minutes, stirring occasionally, until the onion is translucent and pepper softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Season and mash beans

Stir in the ground cumin, chili powder, smoked paprika (if using), salt, and black pepper; cook 30 seconds to bloom the spices. Add the drained and rinsed black beans and 1/4 cup water or vegetable broth. Using a potato masher or the back of a sturdy spoon, mash about half the beans in the pan to create a mixture that is partly chunky and partly mashed, leaving some whole beans for texture.

Simmer to thicken

Reduce heat to low and simmer the bean mixture 3–5 minutes until slightly thickened and flavors meld. Stir in the fresh lime juice, taste and adjust salt or spices as needed. Remove from heat and keep covered while you warm tortillas and assemble.

Tortillas & assembly

Warm tortillas

Warm tortillas so they are pliable: either heat directly over a medium gas flame 5–8 seconds per side (turn with tongs), or warm in a dry skillet 15–20 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds for 4 tortillas. Keep them covered to stay warm.

Assemble burritos

Lay one warm tortilla flat. Spoon about 1/2 cup of the bean mixture down the center of each tortilla. If using cooked rice, add about 1/4 cup rice per burrito on top of the beans. Sprinkle about 3 tablespoons (about 1/4 cup) shredded cheese over the filling so it melts from the warm beans. Add a dollop (about 1–2 tablespoons) of sour cream, 2 tablespoons salsa, and any optional add-ins (sliced avocado or 1–2 teaspoons pickled jalapeños). Add a few cilantro leaves and a squeeze of lime if desired.

Fold burritos

Fold the sides of the tortilla inward over the filling, then fold the bottom up and roll tightly toward the top to form a sealed burrito. Place seam-side down on the skillet to set the seam for 30–45 seconds over medium-low heat, pressing gently with a spatula so the burrito is lightly crisp and holds together. Repeat with remaining tortillas.

Serve

Transfer burritos to plates. Serve immediately with extra salsa, sour cream, lime wedges, and cilantro on the side.