Description
These flavorful, protein-packed black bean burritos come together in about 20 minutes and make the perfect plant-based lunch or dinner. Smoky chipotle black beans are wrapped in your favorite tortilla and topped with a creamy, tangy cilantro-lime slaw for the perfect balance of heat, crunch, and freshness.
Ingredients
Units
For the Chipotle Black Beans:
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 small white or yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 1 tablespoon sauce from a can of chipotle in adobo
- 2 (14-ounce) cans black beans
- 1/2 teaspoon sea salt
- 1/2 cup water
For Assembly:
- 4 large tortillas, whole wheat or gluten-free
- Prepared cilantro-lime slaw (see separate recipe)
Instructions
- In a medium saucepan, heat the oil over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes, until soft and fragrant.
- Stir in the chipotle adobo sauce and cook for 1 minute.
- Add the black beans (including their liquid), water, and salt. Simmer for 10–12 minutes, stirring occasionally, until the mixture thickens and most of the liquid is absorbed.
- While the beans simmer, prepare the cilantro-lime slaw (see full slaw recipe). For best results, keep the dressing and slaw separate until ready to assemble.
- To assemble a burrito, lay a tortilla flat on a clean surface. Spoon 1/4 of the black bean mixture into the center. Top with a generous scoop of slaw.
- Fold in the sides, then the bottom edge. Roll the burrito up tightly, tucking as you go. Slice in half and serve.
Notes
Make Ahead: Store bean filling and slaw components separately in the fridge for up to 3 days.