Table for Three

adventures in cooking

Black Bean Burritos April 21, 2011

Filed under: mexican,vegetarian — candatrum @ 8:32 am
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These are the best burritos I have ever made.   I took a couple of recipes I found on the net and combined ingredients.  I cooked my own beans, but you can take a short-cut and use beans from a can.   Another short-cut is to use microwavable rice.  I used Bird’s Eye Steamfresh brown rice.  Also, if you would like a little heat, add the jalapeno.  I left them out for my husband’s sake, but I will definitely be adding them to mine next time.

This makes two good size burritos.  I did have enough left over for my daughter to eat, but she would have nothing to do with it.  Plain beans and cheese for her.


  • 2 (10 inch) flour tortillas
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1/2 red, yellow or orange bell pepper, chopped OR 2 mini peppers
  • 2 oz diced green chiles
  • 1 teaspoon minced garlic
  • 1 -15 ounce) can black beans, rinsed and drained  OR   1 3/4 cup cooked black beans
  • 1 teaspoon minced jalapeno peppers (optional)
  • 3 ounces cream cheese
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 cup brown rice
  • 2 tablespoons chopped fresh cilantro
  • shredded cheese


  1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
  2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic, diced chiles, and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
  3. Cut cream cheese into cubes and add to skillet with cumin and salt. Cook for 2 minutes stirring occasionally. Stir rice and cilantro into mixture.
  4. Sprinkle shredded cheese as desired onto warm tortilla. Spoon bean mixture evenly down center of warmed tortilla and roll tortilla up. Serve immediately.