Blackrock Recipes & kitchen supply
Sign in Cart 0

No. 0344 Mexican Free recipe

Black Bean, Rice and Cheese Burrito

This meatless burrito leans on cumin-scented black beans, fluffy rice and a generous handful of melted cheddar that binds everything into a tidy, satisfying roll. It is budget friendly, freezes beautifully and makes a filling lunch you can grab straight from the pan.

4.6 from 450 cooks

Two burrito halves stuffed with black beans, rice and melted cheese on a clay plate
Photo: Snappr on Pexels
Prep
10 min
Cook
15 min
Total
25 min
Serves
2
Level
Easy
Jump to method

Method 5 steps

  1. Warm the olive oil in a skillet over medium heat. Add the black beans, corn, cumin and garlic powder and cook for 4 minutes, lightly mashing about a third of the beans.

  2. Stir in the salsa and season with salt, then remove from the heat.

  3. Warm the tortillas in a dry pan for 15 seconds per side.

  4. Layer rice, the bean mixture and cheese down the center of each tortilla, fold in the ends and roll up snugly.

  5. Toast the burritos seam-side down in the skillet over medium heat for 2 to 3 minutes per side until golden and the cheese melts. Cut in half on the diagonal to serve.

Tap a step to mark it done.

From the Street Food & Snacks kitchen

Around the pass

Pale spring rolls bubbling in hot oil inside a dark round frying pan
01 Pale spring rolls bubbling in hot oil inside a dark round frying pan
Rows of browned takoyaki balls cooking in a well-seasoned cast iron griddle
02 Rows of browned takoyaki balls cooking in a well-seasoned cast iron griddle
Bamboo skewers of marinated chicken grilling over glowing charcoal on a narrow grill
03 Bamboo skewers of marinated chicken grilling over glowing charcoal on a narrow grill

Cook next

More from Street Food & Snacks

The whole kitchen