If you’re looking for a delicious, satisfying, and healthy meal, this black bean burrito is a must-try! Packed with over 30 grams of protein, it’s the perfect option for vegetarians who want to enjoy a high-protein dish without sacrificing flavor. Plus, it’s budget-friendly and made with pantry staples, making it as affordable as it is tasty. Whether you need a quick dinner or a meal prep option for the week, this burrito ticks all the boxes. With bold spices, creamy cheese, and fresh garnishes, it’s a dish you’ll keep coming back to.
Why You’ll Love This Black Bean Burrito Recipe
Customizable and easy to make: You can adjust the spice level, add your favorite toppings, or even prep it in advance for a convenient, grab-and-go meal. Plus, it’s loaded with veggies like mushrooms and bell peppers, so you’re sneaking in some extra nutrients with every bite.
Super high in protein: With over 30 grams per serving, this burrito is a fantastic option for vegetarians looking to hit their protein goals. The combination of black beans, low-fat cheese, and nutritional yeast provides a protein boost that keeps you full and energized.
Affordable and accessible: By using pantry staples like canned black beans and enchilada sauce, you can whip up a delicious meal without breaking the bank or needing specialty ingredients.
Approximate Macros (Per Serving)
- Calories: 571
- Protein: 31.5 grams
- Carbohydrates: 61.6 grams
- Fat: 26.7g
This balanced macro profile makes it ideal for anyone looking to enjoy a high-protein, low-calorie meal that’s both nutritious and satisfying.
Black Bean Burrito Ingredient Breakdown:
If you want to make the best Black Bean Burritos, make sure you have the following ingredients:
Burrito:
- 2 tsp olive oil
- 1 zero-carb tortilla
- 3/4 cup black beans
- 1/4 cup water
- 1/2 cup enchilada sauce (I use the Kroger brand and It’s actually pretty great!)
- 1/4 cup yellow onions
- 1/4 cup bell pepper, diced
- 1/2 cup mushroom, chopped
- 1 tbsp nutritional yeast
- 1/2 tsp garlic paste
- 1-2 tsp taco seasoning
- Salt and pepper, to taste
- 1 tbsp fire roasted canned green chilies
Garnish:
- 1/3 cup low-fat cheese
- 1 tbsp crema
- Pico de Gallo
- 2 tbsp light sour cream
- Hot sauce (optional)
How To Make A Black Bean Burrito
- Prepare the Filling: Start by heating 2 tsp of olive oil in a skillet over medium heat. Add the yellow onions, diced bell pepper, chopped mushrooms, and garlic paste. Sauté until the vegetables are softened, about 5 minutes.
- Cook the Beans: Stir in the black beans and green chillies, and sauté for about 2-3 minutes. Add 1/4 cup water, and taco seasoning. Cook for 3-4 more minutes, allowing the flavors to meld together, and the black beans to soften. Sprinkle in the nutritional yeast for a cheesy, umami boost. Stir well and cook for another 1-2 minutes. Add salt and pepper to taste.
- Assemble the Burrito: Warm the zero-carb tortilla in a dry skillet or microwave. Add the black bean and veggie filling to the center of the tortilla and roll it tightly into a burrito.
- Heat and Garnish: Pour the enchilada sauce on top of the burrito, and add cheese, mexican crema, and pico de gallo. I normally microwave the burrito after adding the enchilada sauce and cheese so the cheese melts and then I add the pico and crema.
- Serve and Enjoy: Serve your black bean burrito hot with light sour cream and plenty of hot sauce.
Looking For More Recipes? Check These Out!
Swap the low-fat cheese for a plant-based cheese and use vegan sour cream or Greek yogurt alternatives. The rest of the ingredients are naturally vegan-friendly.
If you’re out of black beans, pinto beans or lentils make great substitutes. Both options are high in protein and taste delicious in this recipe.
Black Bean Burrito
Ingredients
Burrito
- 2 tsp olive oil
- 1/4 cup bell pepper
- 1/2 cup mushroom
- 1/2 tsp garlic paste
- 3/4 cup black beans
- 1/4 cup water
- 1 tbsp nutritional yeast
- 1-2 tsp Taco seasoning
- Salt and pepper to taste
- 1 tbsp fire roasted canned green chilies
- Zero carb tortilla
Garnish
- 1/2 cup enchilada sauce
- 1/3 cup low fat cheese
- 1 tbsp crema
- Pico de Gallo
- 2 tbsp sour cream light
- hot sauce
Instructions
- Prepare the Filling: Start by heating 2 tsp of olive oil in a skillet over medium heat. Add the yellow onions, diced bell pepper, chopped mushrooms, and garlic paste. Sauté until the vegetables are softened, about 5 minutes.
- Cook the Beans: Stir in the black beans and green chillies, and sauté for about 2-3 minutes. Add 1/4 cup water, and taco seasoning. Cook for 3-4 more minutes, allowing the flavors to meld together, and the black beans to soften. Sprinkle in the nutritional yeast for a cheesy, umami boost. Stir well and cook for another 1-2 minutes. Add salt and pepper to taste.
- Assemble the Burrito: Warm the zero-carb tortilla in a dry skillet or microwave. Add the black bean and veggie filling to the center of the tortilla and roll it tightly into a burrito.
- Heat and Garnish: Pour the enchilada sauce on top of the burrito, and add cheese, mexican crema, and pico de gallo. I normally microwave the burrito after adding the enchilada sauce and cheese so the cheese melts and then I add the pico and crema.
- Serve and Enjoy: Serve your black bean burrito hot with light sour cream and plenty of hot sauce.
