Black Bean and Avocado Burritos
A quick, filling, and plant-based burrito made with black beans, avocado, and corn, perfect for lunch or a quick weeknight meal.
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.
Notes
Best served with tortilla chips and salsa, or a simple green salad. Store leftover filling in an airtight container in the fridge for up to 24 hours.