Bean Burrito Recipe

Prepare beans

Drain and rinse the canned black beans in a colander. Shake off excess water.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add spices and beans: Stir in ground cumin, chili powder, and smoked paprika and cook 20–30 seconds to bloom the spices. Add the drained black beans and 1/4 cup vegetable broth (or water).

Simmer and mash: Bring to a gentle simmer, then reduce heat to low and cook 3–4 minutes. Using the back of a spoon or a potato masher, mash about half of the beans to create a thick, creamy mixture while keeping some whole beans for texture.

Season and finish: Stir in 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm over the lowest heat while you prepare the rest (cover to prevent drying).

If using whole poblano or hatch chiles: roast under broiler or on a gas burner until skins blacken, place in a bowl covered with plastic wrap to steam 10 minutes, then peel, seed, and chop. If using canned roasted chiles, drain and chop.

Combine and season: In a small bowl mix 1 cup chopped roasted green chiles with 2 tablespoons sliced green onion, 2 tablespoons chopped cilantro, 1 teaspoon lime juice, and 1/4 teaspoon salt. Adjust to taste and set aside.

Mash avocado: Halve and pit the avocado and scoop flesh into a bowl. Mash with a fork to your desired texture (smooth or slightly chunky).

Mix: Fold in 1/4 cup diced tomato, 1 tablespoon minced red onion, 1 tablespoon chopped cilantro, 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust salt or lime. Keep covered to avoid browning.

Warm tortillas: Heat a large skillet over medium. Lightly brush or spray each tortilla with a little oil and warm 20–30 seconds per side until pliable and lightly browned. Keep warm wrapped in a clean kitchen towel.

Assemble burritos: Lay a warm tortilla flat. In the center place about 1/2 cup cooked rice (if using), 1/2 cup of the black bean mixture, 1/4 cup shredded cheese, 2 tablespoons vegetarian green chili, 2 tablespoons guacamole, and 2 tablespoons sour cream. Leave a 1–2 inch border on ends.

Fold burrito: Fold the sides in over the filling, then fold the near edge up and roll tightly to enclose. Repeat with remaining tortillas and fillings.

Optional crisping: Return each burrito seam-side down to a hot skillet and press gently, cooking 1–2 minutes per side until golden and cheese melts.

Serve: Slice in half if desired. Garnish with fresh cilantro leaves and serve extra green chili, guacamole, and sour cream on the side.