I’ve been making a version of these black bean and avocado burritos for years when I need something fast, filling, and totally plant-based. In about ten minutes you can mash ripe avocado, fold in canned black beans and corn, warm a tortilla, and have a satisfying wrap that’s great for lunch, a quick weeknight meal, or packing for a picnic.
Why you’ll love this dish
This recipe is a rare combo of speed, nutrition, and flavor. It’s ready in 10 minutes, uses pantry staples (canned beans and corn), and relies on ripe avocado for creaminess instead of mayo or dairy. It’s budget-friendly, kid-friendly when you skip the extra chili, and sturdy enough to pack for work or school.
“Simple, bright, and creamy — the perfect no-fuss lunch. The lime and cilantro really lift the avocado and black beans.” — a quick review from a longtime tester
What makes it especially useful: no cooking required beyond warming tortillas, very adaptable (swap in salsa or roasted veg), and easy to scale up for guests.
Step-by-step overview
Quick overview so you know what’s coming: mash the avocado with lime, fold in rinsed black beans, corn, red onion, and cilantro, season with cumin and chili powder, warm tortillas, fill and roll. You’ll spend most of the time tasting and adjusting seasonings — very little hands-on work.
Prep timeline:
- 2 minutes: rinse beans, chop onion and cilantro, squeeze lime.
- 2–3 minutes: mash avocado and combine ingredients.
- 2 minutes: season and taste.
- 1–3 minutes: warm tortillas and assemble.
Total time: ~10 minutes.
What you’ll need
- 1 (15-ounce) can of Black Beans: Rinse and drain well. Canned black beans give plant-based protein and fiber; rinsing removes excess sodium and starch.
- 1 large ripe Avocado: Should mash easily but not be brown. Provides creamy texture and healthy monounsaturated fats.
- ½ cup Frozen or Canned Corn: Thaw if frozen or drain if canned. Adds sweetness and a pleasant pop of texture.
- ¼ cup finely chopped Red Onion: Gives a sharp bite and color contrast to the creamy filling.
- ¼ cup fresh Cilantro, chopped: Bright, herbaceous note that lifts the other flavors.
- 1 tablespoon Lime Juice: Freshly squeezed brightens flavor and slows avocado browning.
- ½ teaspoon Cumin Powder: Warm, earthy backbone spice with subtle smokiness.
- ¼ teaspoon Chili Powder: Gentle warmth — increase if you want more heat.
- Salt and Black Pepper: To taste; essential for balancing flavors.
- 4 large (10-inch) Flour Tortillas: Use large soft tortillas for easy rolling. Whole-wheat or gluten-free options work too.
Substitutions/notes: swap the corn for diced bell pepper for crunch, or use canned chickpeas instead of black beans for a different texture. If you don’t like cilantro, use parsley or green onion.
Step-by-step instructions
- Halve and pit the avocado. Scoop the flesh into a medium bowl.
- Mash the avocado with a fork to your preferred texture.
- Stir in the lime juice right away to keep the avocado green.
- Add the rinsed, drained black beans and the corn.
- Mix in the chopped red onion and cilantro.
- Sprinkle the cumin, chili powder, salt, and pepper over the bowl.
- Fold gently with a spatula so the beans stay mostly whole.
- Taste and adjust: add more lime for brightness, more salt for lift, or more chili for heat.
- Warm tortillas: dry skillet 15–20 seconds per side or wrap stacked tortillas in a damp paper towel and microwave 30–45 seconds.
- Lay a warm tortilla flat and spoon ~1/4 of the filling into the center, leaving space at top and bottom.
- Fold the short sides in, then roll from the edge nearest you, tucking snugly until sealed.
- Serve immediately, or wrap tightly for later.
Serving suggestions
- Best ways to enjoy it: Serve halved on a diagonal for a neat presentation. The contrast of warm tortilla and cool filling is very satisfying.
- Sides and pairings: pair with tortilla chips and salsa, a simple green salad, pickled jalapeños, or a cup of black bean soup for a heartier meal.
- Sauces: drizzle salsas (pico de gallo, roasted tomato salsa), hot sauce, or a cashew crema for extra creaminess.
- For a picnic: wrap tightly in foil to keep warm and intact.
Storage and reheating tips
- Short-term: Store leftover filling in an airtight container in the fridge for up to 24 hours. The avocado will brown gradually; extra lime juice and sealing with plastic wrap helps reduce oxidation.
- Assembled burritos: Best eaten immediately. If you must store, wrap individually in foil and refrigerate up to 12 hours; texture will soften.
- Reheating: For wrapped burritos, reheat in a 350°F (175°C) oven for 10–12 minutes, or unwrap and heat briefly in a skillet. Microwaving works but will make the tortilla softer and wetter.
- Freezing: Not recommended for avocado-forward fillings — freezing changes avocado texture. If you want make-ahead, keep filling and tortillas separate and assemble after thawing.
- Food safety: Discard any avocado-based filling left at room temperature more than 2 hours.
Helpful cooking tips
- Choose the right avocado: slightly soft when pressed but not mushy. Overripe avocado will be brown and watery.
- Don’t over-mash: leave some bean and corn texture for contrast.
- Taste as you go: lime, salt, and chili powder balance the dish — adjust incrementally.
- Warm tortillas properly: short heat makes them pliable and prevents tearing while rolling.
- To keep tortillas flexible longer: wrap them in a clean kitchen towel after warming.
Creative twists
- Protein boost: add crumbled tempeh, baked tofu strips, or sautéed mushrooms.
- Southwest BBQ: stir in a spoonful of smoky chipotle in adobo for deeper flavor.
- Breakfast version: add scrambled tofu and breakfast potatoes.
- Mediterranean swap: replace cilantro and lime with chopped cucumber, lemon, parsley, and a sprinkle of za’atar.
- Gluten-free/low-carb: use large collard leaves or gluten-free tortillas.
- Add crunch: include shredded cabbage, roasted pepitas, or sliced radish.
FAQ
Q: How long does prep actually take?
A: About 10 minutes total. Most time goes to warming tortillas and tasting/adjusting seasoning.
Q: Can I make this nut-free and soy-free?
A: Yes — the base is nut-free and soy-free. Avoid adding cashew crema if you need nut-free; use a yogurt alternative or salsa instead.
Q: Can I prepare the filling ahead of time?
A: You can prepare and store the filling in the fridge for up to 24 hours, though the avocado will darken slightly. Keep the tortillas separate and assemble just before serving for best texture.
Q: Is this filling high in protein?
A: It provides moderate plant protein thanks to the black beans; add tempeh or tofu for more protein.
Q: Any tip for making it less spicy for kids?
A: Reduce or omit the chili powder and use mild salsa. Add shredded cheese alternative or a dollop of plain mashed avocado to tone down heat.
Conclusion
If you want more speedy burrito inspiration, check out this short, flavorful take on quick wraps at 10 Minute Epic Burritos. For another simple 10-minute vegan burrito recipe with similar pantry-friendly ideas, see this version at 10-Minute Vegan Burrito Recipe.
Black Bean and Avocado Burritos
Ingredients
For the Filling
- 1 15-ounce can Black Beans Rinse and drain well.
- 1 large Avocado Should mash easily but not be brown.
- ½ cup Frozen or Canned Corn Thaw if frozen or drain if canned.
- ¼ cup finely chopped Red Onion Gives a sharp bite and color contrast.
- ¼ cup fresh Cilantro, chopped Bright note that lifts the other flavors.
- 1 tablespoon Lime Juice Freshly squeezed.
- ½ teaspoon Cumin Powder Warm, earthy spice.
- ¼ teaspoon Chili Powder Increase if you want more heat.
- to taste Salt and Black Pepper Essential for balancing flavors.
- 4 large (10-inch) Flour Tortillas Use large soft tortillas for easy rolling.
Instructions
Preparation
- Halve and pit the avocado. Scoop the flesh into a medium bowl.
- Mash the avocado with a fork to your preferred texture.
- Stir in the lime juice right away to keep the avocado green.
- Add the rinsed, drained black beans and the corn.
- Mix in the chopped red onion and cilantro.
- Sprinkle the cumin, chili powder, salt, and pepper over the bowl.
- Fold gently with a spatula so the beans stay mostly whole.
- Taste and adjust: add more lime for brightness, more salt for lift, or more chili for heat.
Warming Tortillas
- Warm the tortillas in a dry skillet for 15–20 seconds per side or wrap stacked tortillas in a damp paper towel and microwave for 30–45 seconds.
Assembling Burritos
- Lay a warm tortilla flat and spoon approximately 1/4 of the filling into the center, leaving space at the top and bottom.
- Fold the short sides in, then roll from the edge nearest you, tucking snugly until sealed.
- Serve immediately, or wrap tightly for later.
