Black Bean Burritos

Updated: Dec 10, 2019

Total Prep and Cooking Time: 25 minutes

Equipment Needed: Hob

Freezable: No

Serves: 2-3

Don't be deceived by these vegan burritos, they are a tough competition to any meat burrito going! This speedy and delicious meal is packed with plenty of protein, nutrients and most importantly - flavour. Burritos make the perfect weeknight meal but they're also great for when you have friends over. What's even better is that they only take 25 minutes from you turning on the kettle to making your first burrito.


For the Black Beans:

1 tsp of coconut oil

400g can of black beans

1 tsp of cumin

1/2 tsp chilli powder

1/4 lime

1/4 tsp of salt

1/4 tsp pepper

For the Rice:

100g of white rice

1 vegetable stock cube

325ml of boiling water

1 tbsp tomato puree

1/4 tsp of cumin

1/2 tsp of paprika

1/2 tsp of chilli powder

1/4 tsp of garlic powder

1/2 tsp of salt

1/2 tsp of pepper

For the Salsa:

3 plum or salad tomatoes

1 small red onion or 1/4 of a large red onion

1 tbsp of chopped fresh coriander

1/4 lime

1/2 red chilli (optional)

1/2 tsp of salt

1/2 tsp of pepper

To Serve:

Tortilla wraps (you can also sub for GF wraps)



Fresh coriander

A wedge of lime


1. Firstly, add your rice and boiling water to a pan and place on the hob on a high heat. Then begin to add all the remaining 'rice' ingredients and stir well. Once the water begins to boil, reduce the heat so that it nicely simmers. Leave to cook for around 15 minutes, stirring often to ensure it doesn't stick to the pan (I would definitely recommend using a non-stick pan).

2. While your rice is cooking, we'll begin cooking the black beans. Firstly, add your coconut oil to the pan and place on the hob on a low heat. Then, drain and rinse your black beans and add to the pan with the coconut oil. Add your cumin, chilli powder, salt, pepper and the juice from your lime and stir well. Cook for around 5-10 minutes.

3. While your rice and black beans are cooking, you can begin to prep the salsa and other veggies you want in your burrito. For the salsa, start to slice your onion, chilli and tomatoes into small cubes, add to a bowl. Then, add your chopped coriander, salt, pepper and lime juice to the salsa and mix together.

6. Now it's time to try your rice, if your rice is soft and fully cooked and there is little to no liquid left in the pan, then it's cooked. If there is still a bit of liquid in the pan, try and cook the rice for a tiny bit longer until the water has evaporated.

7. Now begin to build your burritos - I smashed my avocado but you can slice it and add it in that way. If you're not a vegan, these burritos also taste great with cheese and sour cream!

If you made this, I would love to hear from you! Comment below or get in touch on Instagram.

Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.