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 fine sea salt
- 1/2 cup water
For the slaw
- 1 (12-ounce) package broccoli slaw mix or cabbage slaw mix, or 4 cups finely chopped green and red cabbage
- 1/2 cup chopped fresh cilantro
- 1/3 cup mayonnaise or Veganaise
- 1 1/2 tablespoons honey or white sugar
- 2 tablespoons fresh lime juice
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
For Assembly:
- 4 large tortillas, whole wheat or gluten-free
Instructions
- Cook the beans: 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.
- Prepare the slaw: While the beans simmer, prepare the cilantro-lime slaw. Whisk together the mayo, honey, lime juice, vinegar, salt and pepper. Toss with the cilantro and slaw mix (or chopped cabbage). For best results, keep the dressing and slaw separate until ready to assemble.
- Assemble: To assemble a burrito, lay a tortilla flat on a clean surface. Spoon about 1/2 cup 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. (Optionally, grill in a hot pan with a spray of oil for a crispy burrito.) Slice in half and serve.
Notes
Make Ahead: Store bean filling and slaw components separately in the fridge for up to 3 days.