Black Bean Burrito

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A brilliant vegetarian dish that everyone should like. If you can’t find readymade salsa or don’t have any. Simply finely chop a tomato and mix with a finely chopped red onion and season lightly with salt and pepper.

Serves: Serves 2
salt and freshly ground black pepper
4 tbsp salsa (shop-bought)
4 small wholemeal wraps
400g tin chopped tomatoes
½ tsp dried chilli flakes
60g tinned kidney beans (1/4 400g tin drained and rinsed)
1 tbsp rapeseed oil
400g tin black beans (240g drained)
20g Cheddar cheese
10g baby spinach leaves
1 red onion
1 garlic clove


Peel and crush the garlic. Peel the onion and finely chop. Shred the spinach and finely grate the Cheddar cheese.

Drain the black beans into a sieve in the sink and rinse under cold running water. Drain well – you need 240g in total.

Heat the oil in a frying pan over a medium heat and add the garlic, onion, black beans, previously drained and rinsed kidney beans and sauté for 1-2 minutes. Stir in the chilli flakes and then pour in the chopped tomatoes. Bring to the boil and season lightly with salt and pepper to taste. Reduce the heat to low and simmer for 5-10 minutes until well reduced and piping hot, stirring occasionally.

Wipe the frying pan clean and place back on a medium heat. Add the wholemeal wraps for 10-15 seconds on each side. Put each one on a plate. Divide the bean mixture between them and top each one with the grated Cheddar, spinach and salsa, before tucking in the ends and folding into a burrito shape. Cut each one in half and arrange on plates to serve.

Prepare Ahead

The bean mixture can be made in advance, left to cool and put in the fridge within 2 hours of cooking for up to 3 days in an airtight container. Reheat only once in the microwave or in a saucepan over a gentle heat when needed. The burritos also would be good served cold.