Vegetarian Black Bean Burritos

These vegetarian Black-Bean Stuffed Burritos where inspired by a Chicken and Black Bean Burrito recipe in a recent issue of Cooking Light. We eat vegetarian at least once or twice a week. I chose this recipe for our vegetarian night, and used a few of these tips to tweak it from the original.
Course Main Dishes
Keyword Vegetarian
Servings 4 Burritos
Calories 353kcal
Author Katie


  • 1 1/2 Tablespoons water
  • 2 Tablespoons fresh lime juice
  • 1 - 2 teaspoon chili powder adjust for heat preference
  • 3/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 3/4 cups canned black beans drained and rinsed
  • 1/4 cup thinly sliced green onion
  • 1/3 cup salsa
  • 1/3 cup red bell pepper diced
  • 1/3 cup zucchini diced
  • 1/3 cup corn
  • 2 Tablespoons finely chopped cilantro
  • salt and pepper to taste
  • 4 8-inch flour tortillas
  • 3/4 cup Monterey Jack cheese or Pepper Jack cheese
  • 2 teaspoons olive oil or canola oil - plus additional as needed


  • In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil.
  • Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside.
  • In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into the bean mixture along with the corn and cilantro. Season to taste with salt and pepper.
  • Warm the tortillas in the microwave, or whatever your preferred method, so the tortillas do not break when folding. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablespoons of cheese, then roll up – folding the ends in to create a little pouch.
  • Coat the surfaces of a heavy skillet with a small amount of oil. Heat the skillet over medium-high heat. Then, add the burritos and brown 3 minutes on each side. Repeat with remaining burritos.


You can keep the burritos in a warm oven while you complete the browning process to keep them all warm before serving.
Adapted from Cooking Light


Calories: 353kcal | Carbohydrates: 46g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 933mg | Potassium: 516mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 24.3mg | Calcium: 258mg | Iron: 4.1mg