Crispy Black Bean Burritos combine black beans with sautéed vegetables, brown rice, and cheddar cheese for a healthy, balanced vegetarian meal with complete proteins, all wrapped up in a toasted tortilla. Thank you Milk Means More – United Dairy Industry of Michigan for sponsoring this post. All opinions are my own.
Fact: I will never, ever, ever decline the opportunity to eat Tex-Mex food. Whether it’s the simple walking turkey tacos, Son #1’s Famous Chili, or even savory Huevos Rancheros Oats, I crave those southwest flavors in my food all the dang time. Lately, that constant Tex-Mex craving has included black beans in place of meat, as seen in these Roasted Black Bean Tacos. There’s just something about the combination of spices and fresh ingredients in Tex-Mex cooking that whispers to my soul through my stomach.
I’m a firm believer that a good taco or burrito can cure what ails ya!
So let’s talk about burritos, shall we? Specifically, let’s chat a bit about these Crispy Black Bean Burritos. Tender black beans, whole grain brown rice, fresh vegetables, all rolled into a toasted flour tortilla. Crispy Black Bean Burritos are a satisfying, balanced vegetarian meal with nourishing complete proteins.
Food Dork Trivia Alert! Crispy Black Bean Burritos contain two forms of complete proteins. “Complete protein” refers to the number of amino acids present, of which there are 20. Amino acids are the building blocks of protein. Our bodies naturally produce 11 amino acids. The other 9 amino acids, called essential amino acids, need to be sourced from food because they are necessary for optimum health but our bodies can not make them.
Meat, eggs, and dairy products contain all nine of the essential amino acids, therefore are categorized as complete proteins. Most plant based proteins are not complete, so need to be combined with other plant based proteins in order to be “complete.” Plant based proteins should also be combined with fruits or vegetables Combining beans with rice completes the proteins in each food. Adding cheese to beans and rice gives more health benefits and added vitamins than from the beans and rice alone.
I’m a burrito lover from way back, but I tend to default to tacos because they just seem easier. The stickler of the taco situation is that I feel the need to eat more than I should. A single taco simply doesn’t hold enough filling to constitute a meal for me. Yet, bits of delicious filling in tiny tortillas make portion control a challenge. Burritos are the perfect solution because they’re essentially giant tacos, but with more filling in a slightly larger tortilla.
Although, I loathe rolling up a burrito only to have the filling spill out as the tortilla unravels. Please tell me I’m not the only one struggling with properly rolling a burrito so that the filling stays put! After a little instruction from a friend, I’ve masted the burrito rolling situation. Now I can take it a step further in ensuring maximum enjoyment with minimal mess.
It’s all about the method, Friends. (Be sure to look at the method collage at the end of the post for visual instruction on how to roll burritos to keep the filling locked in tight!)
Once assembled, Crispy Black Bean Burritos solve the problem by toasting the stuffed tortillas in a hot skillet before serving. Doing so crisps the exterior enough to seal in all that delicious filling to keep it from falling out upon first bite. My craving for Tex-Mex is satisfied with a tasty burrito, and I won’t require a change of clothes after eating it. It’s a win-win proposition if ever there was one!
Enjoy these Crispy Black Bean Tacos!
Crispy Black Bean Burritos combine black beans with sautéed vegetables, brown rice, and cheddar cheese for a healthy, balanced vegetarian meal with complete proteins, all wrapped in a toasted tortilla.
15 minPrep Time
15 minCook Time
30 minTotal Time
- For the Burritos:
- 1 Tbs. unsalted butter
- 1 tsp. light olive oil
- 1/2 C. (1/2 small) diced onion
- 1 C. (1 small) chopped sweet red pepper
- 1 Tbs. (1 small) diced jalapeno pepper (remove seeds and membranes for less heat)
- 1/2 tsp. ground cumin
- 1/4 tsp. chipotle chili powder, or more to taste
- 1/2 tsp. kosher salt
- 1 (16 oz.) can black beans, drained and rinsed
- 1 clove (1 tsp.) garlic, peeled and minced
- 1 C. cooked brown rice
- 6 large (burrito sized) flour tortillas
- 1/3 C. chopped cilantro (optional), to taste
- 1 small lime, cut into 6 wedges
- 1 1/2 C. shredded extra sharp cheddar cheese, divided
- Serving Suggestions:
- Plain Greek yogurt
- Fresh salsa
- Melt the butter along with the olive oil in a large skillet set over medium heat until the butter begins to bubble and froth. Sauté the onions and peppers in the skillet until just beginning to soften; for about 5 minutes. Sprinkle the cumin, chipotle chili powder, and salt over the sautéed vegetables. Stir in the black beans, garlic, and brown rice. Continue to cook over medium heat, stirring frequently, until heated through; about 3 to 4 minutes more. Remove the filling from the heat.
- Lay 6 large tortillas out on a clean work surface. Divide the black bean filling evenly between the tortillas by spooning it toward the lower edge of each tortilla, leaving 1-inch space between the filling and the edge. Scatter 1/4 cup of the shredded cheddar over each mound of filling. Sprinkle cilantro over the cheese, as desired.
- Roll the burritos by first folding in the far right edge of the tortilla toward the center to cover the filling by 1/2-inch. Flip the bottom edge of the tortilla upward to cover both folded right edge of the tortilla as well as 1/2-inch of the filling. Next, fold the left edge of the tortilla toward the center to cover both the bottom fold of the tortilla, and the filling by 1/2-inch. Hold all three of the folded edges of tortilla firmly while simultaneously rolling the tortilla up and over the filling toward the open edge, until the tortilla is fully wrapped burrito style. Repeat with the remaining filled tortillas to create 6 burritos.
- Set a clean skillet over medium-high heat until very hot. (Toss a few drops of water onto the hot skillet. If the water sizzles and skitters across the surface, then the skillet is ready.) Working in batches, place the burritos onto the hot skillet, seam side down, and toast until medium brown and crisp; for about 1 minute. Gently turn the burritos over and toast the other side until equally crisp.
- Serve crispy burritos with a dollop of plain yogurt, fresh salsa, guacamole, or other desired condiments.
Follow Kirsten | Comfortably Domestic’s board ***Vegetarian Recipes*** on Pinterest.
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