Black Bean Guacamole Burritos (Print Version)
Smoky black bean and creamy guacamole burritos with rice and spices, perfect for easy, flavorful meals.
# What You'll Need:
→ Burrito Filling
01 -
1 tbsp olive oil
02 -
1 small yellow onion, diced
03 -
1 red bell pepper, diced
04 -
½ cup canned sweet corn kernels, drained
05 -
3 cloves garlic, minced
06 -
1 can (15 oz) black beans, drained
07 -
2 cups cooked white rice
08 -
1 tsp chili powder
09 -
½ tsp ground cumin
10 -
½ tsp smoked paprika
11 -
½ tsp salt
12 -
¼ tsp freshly ground black pepper
13 -
2 tbsp reserved bean water
14 -
½ lime, juiced
→ Guacamole
15 -
2 ripe avocados
16 -
1 tbsp freshly squeezed lime juice
17 -
1 small clove garlic, minced
18 -
1 tbsp fresh cilantro leaves, finely chopped
19 -
1 tbsp mild chunky salsa
20 -
½ tsp salt
21 -
¼ tsp freshly ground black pepper
→ Assembly
22 -
4 large flour tortillas (10-inch)
# Steps to Follow:
01 -
Dice onion and red bell pepper. Mince garlic. Drain corn and black beans, reserving 2 tablespoons of bean liquid. Fluff cooked white rice.
02 -
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and a pinch of salt. Cook until softened and lightly golden, about 5 minutes. Stir in corn and cook for 1 minute. Add garlic, chili powder, cumin, smoked paprika, black pepper, and salt. Stir for 30 to 45 seconds until fragrant.
03 -
Add black beans and reserved bean water to skillet. Simmer for 1 minute. Fold in cooked rice and lime juice. Stir until mixture is hot and cohesive but not wet. Adjust salt and lime juice to taste. Remove from heat.
04 -
Scoop avocados into a bowl and mash to desired texture. Stir in lime juice, minced garlic, cilantro, salsa, salt, and black pepper. Combine gently to keep guacamole bright and chunky. Press parchment film on surface if storing to prevent browning.
05 -
Warm tortillas in a dry skillet or over a low flame for 10 to 15 seconds per side until soft and pliable. Keep wrapped in a clean towel to retain warmth.
06 -
Place a warm tortilla on a flat surface. Spread a generous layer of guacamole down the center, then top with hot bean and rice filling. Fold sides over filling, fold bottom flap up, and roll tightly to enclose.
07 -
Place burritos seam side down in a hot dry skillet. Cook 1 to 2 minutes per side until lightly crisp to seal seam and add texture.
# Additional Notes:
01 -
Season ingredients in layers and taste frequently to ensure balanced flavors. Bloom spices briefly in oil to develop flavor without burning.
02 -
Simmer filling to reduce moisture ensuring it remains thick for easier rolling.
03 -
Press parchment directly onto guacamole surface and refrigerate to prevent discoloration.
04 -
Warm tortillas thoroughly until flexible to avoid cracking during assembly.
05 -
Searing burritos seals them for better structure and adds contrasting texture.