These Loaded Veggie Black Bean Burritos are easy to make and come together quickly. They’ll become your new go-to healthy lunch.

They’re a fresh, flavorful, vegetarian meal you can whip up any day of the week.

These black bean burritos are loaded with veggies and fiber-rich black beans. The trick to these flavorful beans is to simmer the black beans in smoky chipotle sauce. We then make the veggie part easy and balance it out with a cool, creamy cilantro-lime slaw that adds crunch and brightness in every bite. Perfect for meatless meals, meal prep, or any time you need a fast, satisfying lunch or dinner.

Even better? You can make the components of this black bean veggie burrito recipe ahead of time and assemble when you’re ready. This meal is simple, nourishing, and full of flavor.

Sauté half an onion and 2 cloves of garlic in a little oil, stir in a tablespoon of adobo sauce from a can of chipotles, then simmer 2 cans of black beans (liquid and all) with 1/2 cup of water and a little salt for about 12 minutes, until thick and saucy. Spoon the beans onto large tortillas, top them with cilantro-lime slaw and roll them up. You’ll have 4 burritos in about 20 minutes.

What You’ll Love About Loaded Veggie Black Bean Burritos

• Quick & Easy: Ready in about 20 minutes with simple pantry staples.
• Plant-Based Protein: Black beans offer fiber, protein, and minerals.
• Flavorful: Chipotle in adobo gives it a smoky kick paired with the creamy cilantro-lime slaw.
• Meal-Prep Friendly: Prep the filling and slaw ahead of time for fast meals all week.
• Naturally Gluten-Free: Just use your favorite gluten-free tortillas or top the black beans and cilantro-lime slaw on a bed of rice for an easy alternative.

Loaded Veggie Black Bean Burrito Ingredients

For the Black Beans:

• Extra virgin olive oil: You can use avocado oil as a great alternative.
• White or yellow onion: Adds depth, sweetness, and a savory base that balances the smokiness of the chipotle and richness of the black beans.
• Fresh garlic: You will need two medium cloves to give that fresh garlic kick.
• Chipotle sauce: You will use the sauce from a can of chipotle in adobo. Freeze the leftover peppers and sauce in the freezer for later use.
• Black beans: You will need two cans of black beans. This is an affordable pantry staple.
• Sea salt: To flavor the beans.

For Assembly:

• Large tortillas: Whole wheat is my preference, but you can use your favorite tortillas or your favorite gluten-free tortillas.
• Prepared cilantro-lime slaw: This cilantro-lime slaw recipe is delicious and easy to make. Use a bag of coleslaw mix or broccoli slaw mix to add great flavor, texture and nutrition to your burritos.

How to Make Black Bean Burritos

1. In a medium saucepan, warm the olive oil over medium heat. Add chopped onion and garlic, and sauté for about 4 minutes, until fragrant and translucent.
2. Stir in 1 tablespoon of chipotle sauce from a can of chipotle in adobo, and cook for 1 more minute. Add the black beans (including their liquid), ½ cup water, and ½ teaspoon salt. Simmer uncovered for about 12 minutes, until most of the liquid is absorbed and the mixture is thick and saucy.
3. While the beans cook, mix up the cilantro-lime slaw in a small bowl. (See recipe post for full instructions and amounts). For best texture, keep the dressing and cabbage mix separate until you’re ready to serve.
4. To assemble the burritos, lay a tortilla flat on a clean surface. Spoon about ¼ of the bean mixture (about 3/4 cup) into the center. Top with a generous scoop of slaw.
5. Fold the sides inward, then fold up the bottom edge. Gently roll the burrito away from you, keeping everything tucked in as you go, until fully wrapped.
6. Slice in half to serve, and enjoy immediately.

Tips & Variations

• Add Heat: For a spicier bite, mix a few dashes of hot sauce into the beans or add diced jalapeños to the slaw.
• Make it a Bowl: Skip the tortilla and serve the beans and slaw over rice, quinoa, or shredded lettuce for a gluten-free burrito bowl.
• Boost the Protein: Add grilled chicken, tofu, or tempeh to make it heartier.
• Make Ahead: Prep the beans and slaw dressing up to 3 days ahead. Keep the slaw undressed until ready to serve.
• Storage: Assembled burritos are best enjoyed fresh. If meal prepping, store components separately and assemble right before eating.

Black Bean Burrito FAQs

Do I drain the black beans?

Leave the liquid in. It simmers down with the water and adobo sauce into a thick, saucy filling that holds together in the tortilla. If you rinse and drain the beans, the filling ends up drier.

Are these burritos spicy?

Just a little. One tablespoon of adobo sauce gives the beans a smoky, mild heat. Add another spoonful (or a chopped chipotle pepper) if you like it hotter, or a few dashes of hot sauce.

Can I add rice?

A scoop of rice makes these extra filling. My Cilantro Lime Rice is perfect here, and it doubles as the base for a burrito bowl.

Can I freeze black bean burritos?

The slaw doesn’t freeze well, so freeze the chipotle bean filling on its own in an airtight container. Thaw it in the fridge, warm it up, and assemble the burritos with fresh slaw.

Want more easy Mexican-inspired meals? Try my Chicken Burrito Bowls or “Goes with Everything” Black Beans.

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