12 Spicy Delicious Black Bean Burritos Recipes

There’s nothing like the bold flavors of spicy black bean burritos to turn an ordinary meal into a fiesta on your plate! Whether you’re craving a quick weeknight dinner or a hearty comfort food fix, these 12 recipes are sure to delight your taste buds and spice up your cooking routine. Dive in and discover your next favorite burrito masterpiece!

Spicy Black Bean and Corn Burritos

Dig into these Spicy Black Bean and Corn Burritos for a meal that’s both hearty and full of flavor. You’ll love how easy they are to make, and they’re perfect for a quick dinner or meal prep.

Ingredients

• Flour tortillas – 4
• Black beans – 1 can (15 oz), drained and rinsed
• Corn – 1 cup
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp
• Chili powder – 1 tsp
• Cumin – ½ tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add black beans, corn, chili powder, cumin, and salt to the skillet. Cook for 5 minutes, stirring occasionally.
3. Warm the flour tortillas in the microwave for 30 seconds to make them pliable.
4. Divide the bean and corn mixture evenly among the tortillas.
5. Sprinkle shredded cheese over the mixture on each tortilla.
6. Fold the sides of the tortillas in, then roll them up tightly from the bottom.
7. Heat a clean skillet over medium heat and place the burritos seam side down. Cook for 2-3 minutes on each side, until golden brown and crispy.

Look forward to biting into these burritos with their crispy exterior and soft, flavorful filling. Serve them with a side of salsa or avocado for an extra kick.

Cheesy Black Bean Burritos with Avocado

Oh, you’re going to love these cheesy black bean burritos with avocado. They’re packed with flavor, super easy to make, and perfect for a quick dinner or meal prep.

Ingredients

• Flour tortillas – 4
• Black beans – 1 can (15 oz), drained and rinsed
• Shredded cheese – 1 cup
• Avocado – 1, sliced
• Olive oil – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add black beans, cumin, and salt to the skillet. Cook for 5 minutes, stirring occasionally, until beans are heated through.
3. Warm the flour tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
4. Divide the bean mixture evenly among the tortillas, placing it in the center of each.
5. Sprinkle shredded cheese over the beans on each tortilla.
6. Add avocado slices on top of the cheese.
7. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling.
8. Return the burritos to the skillet, seam side down, and cook for 2-3 minutes on each side until golden and crispy.
9. Remove from heat and let them cool for a minute before serving.

Great for a quick meal, these burritos are creamy from the avocado, cheesy, and have a nice crunch from the toasted tortilla. Try serving them with a side of salsa or sour cream for extra flavor.

Black Bean and Sweet Potato Burritos

Now, imagine wrapping up the cozy flavors of sweet potatoes and black beans in a warm tortilla. You’re in for a treat with these burritos that are as nutritious as they are delicious.

Ingredients

• Sweet potatoes – 2 cups, diced
• Black beans – 1 can (15 oz), drained and rinsed
• Whole wheat tortillas – 4
• Olive oil – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. This ensures your sweet potatoes roast perfectly.
2. Toss the diced sweet potatoes with olive oil, cumin, and salt on a baking sheet. Spread them out so they roast evenly.
3. Roast for 25 minutes, flipping halfway through, until they’re tender and slightly caramelized.
4. Warm the black beans in a small pot over medium heat for 5 minutes. This enhances their flavor and texture.
5. Heat the tortillas in a dry skillet over medium heat for about 30 seconds each side. This makes them pliable and ready to roll.
6. Divide the sweet potatoes and black beans among the tortillas. Fold in the sides and roll tightly to enclose the filling.

Ready to dig in? These burritos boast a creamy interior from the sweet potatoes, with a satisfying bite from the beans. Try serving them with a side of avocado slices for an extra layer of creaminess.

Vegan Black Bean Burritos with Cilantro Lime Rice

Just imagine wrapping up all your favorite flavors into one handheld delight. These vegan black bean burritos with cilantro lime rice are your ticket to a quick, satisfying meal that doesn’t skimp on taste.

Ingredients

• Black beans – 1 can (15 oz), drained and rinsed
• Cilantro – ¼ cup, chopped
• Lime – 1, juiced
• Rice – 1 cup, cooked
• Tortillas – 4 large
• Avocado – 1, sliced
• Salt – ½ tsp

Instructions

1. In a bowl, mix the cooked rice with chopped cilantro, lime juice, and salt. Set aside.
2. Warm the black beans in a small pot over medium heat for 5 minutes, stirring occasionally.
3. Heat the tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
4. Spread a quarter of the cilantro lime rice onto the center of each tortilla.
5. Top the rice with a quarter of the warmed black beans and a few slices of avocado.
6. Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the burrito.
7. Repeat with the remaining tortillas and filling.

With each bite, you’ll get the creamy avocado, zesty rice, and hearty beans all wrapped up in a soft tortilla. Try serving these burritos with a side of hot sauce or extra lime wedges for an extra kick.

Black Bean and Quinoa Burritos

Guess what? You’re about to make the most satisfying black bean and quinoa burritos that are not only packed with protein but also bursting with flavors. Perfect for a quick lunch or a hearty dinner, these burritos are a game-changer.

Ingredients

• Quinoa – 1 cup
• Black beans – 1 can (15 oz), drained and rinsed
• Tortillas – 4 large
• Cheese – 1 cup, shredded
• Avocado – 1, sliced
• Cumin – 1 tsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. Heat olive oil in a skillet over medium heat. Add black beans, cumin, and salt. Cook for 5 minutes, stirring occasionally. Tip: Mash half the beans for a creamier texture.
4. Warm the tortillas in a dry skillet for about 30 seconds on each side. Tip: Keep them covered with a towel to stay soft.
5. Divide the quinoa, black beans, cheese, and avocado slices among the tortillas.
6. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom.

Craving something crunchy? Serve these burritos with a side of tortilla chips. The creamy avocado and melted cheese perfectly complement the hearty quinoa and spiced black beans, making every bite a delightful mix of textures and flavors.

Smoky Black Bean and Pepper Jack Burritos

Ready to spice up your meal routine? These smoky black bean and pepper jack burritos are a game-changer. You’ll love the kick of flavor in every bite.

Ingredients

• Flour tortillas – 4
• Black beans – 1 can (15 oz), drained
• Pepper jack cheese – 1 cup, shredded
• Smoked paprika – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a pan over medium heat for 1 minute.
2. Add black beans, smoked paprika, and salt to the pan. Cook for 5 minutes, stirring occasionally, until beans are warm and spices are fragrant.
3. Warm flour tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
4. Divide the bean mixture evenly among the tortillas, placing it in the center of each.
5. Sprinkle shredded pepper jack cheese over the beans on each tortilla.
6. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling.
7. Return the burritos to the skillet, seam side down, and cook for 2 minutes on each side until golden and crispy.

Very satisfying with their creamy, melty cheese and smoky beans, these burritos are perfect for a quick lunch or dinner. Try serving them with a side of salsa or avocado slices for an extra flavor boost.

Black Bean and Mango Burritos with Chipotle Sauce

Ready to spice up your meal routine? These black bean and mango burritos with chipotle sauce are a game-changer. You’ll love the sweet and smoky combo that’s perfect for any day of the week.

Ingredients

• Flour tortillas – 4
• Black beans – 1 can (15 oz), drained and rinsed
• Mango – 1, diced
• Chipotle peppers in adobo sauce – 2 tbsp, minced
• Sour cream – ½ cup
• Cilantro – ¼ cup, chopped
• Lime – 1, juiced
• Salt – ½ tsp

Instructions

1. Preheat a large skillet over medium heat for 2 minutes.
2. Add the black beans to the skillet, cook for 5 minutes, stirring occasionally.
3. While the beans cook, mix the sour cream, minced chipotle peppers, and lime juice in a small bowl to make the sauce.
4. Warm the flour tortillas in the microwave for 20 seconds to make them pliable.
5. Spread 2 tbsp of the chipotle sauce evenly over each tortilla.
6. Divide the cooked black beans, diced mango, and chopped cilantro among the tortillas.
7. Fold the sides of the tortillas in, then roll them up tightly from the bottom.
8. Return the burritos to the skillet, seam side down, and cook for 2 minutes on each side to crisp them up.

Absolutely bursting with flavors, these burritos offer a creamy texture from the sauce and a fresh crunch from the mango. Try serving them with extra lime wedges on the side for an extra zing.

Black Bean and Spinach Burritos with Garlic Aioli

Black bean and spinach burritos with garlic aioli are the perfect blend of hearty and fresh, packed with flavors that’ll make your taste buds dance. You’ll love how easy they are to whip up for a quick dinner or meal prep.

Ingredients

• Flour tortillas – 4
• Black beans – 1 can (15 oz), drained and rinsed
• Spinach – 2 cups, fresh
• Garlic – 2 cloves, minced
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add spinach to the pan. Cook for 2-3 minutes until wilted. Tip: Don’t overcook the spinach to keep its vibrant color.
3. Stir in black beans and salt. Cook for another 2 minutes until heated through. Remove from heat.
4. In a small bowl, mix mayonnaise and lemon juice to make the garlic aioli. Tip: For extra flavor, let the aioli sit for 10 minutes before serving.
5. Warm the flour tortillas in a dry pan over medium heat for about 30 seconds on each side. Tip: Cover them with a towel to keep warm and pliable.
6. Spread a spoonful of garlic aioli on each tortilla. Divide the black bean and spinach mixture among them.
7. Fold the sides of the tortillas in, then roll them up tightly to form burritos.

Velvety spinach and creamy black beans wrapped in a soft tortilla, with a zesty garlic aioli that brings it all together. Try serving these burritos with a side of crispy sweet potato fries for a satisfying meal.

Black Bean and Chicken Burritos with Sour Cream

Hey, you’re going to love these black bean and chicken burritos—they’re packed with flavor and super easy to whip up for a quick dinner or meal prep.

Ingredients

• Chicken breast – 1 lb
• Black beans – 1 can (15 oz)
• Flour tortillas – 4 large
• Sour cream – ½ cup
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Cumin – 1 tsp

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of olive oil.
2. Cut the chicken breast into small pieces, season with ½ tsp salt and 1 tsp cumin, then add to the skillet.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until no pink remains.
4. Drain and rinse the black beans, then add them to the skillet with the chicken. Cook for another 2 minutes.
5. Warm the tortillas in the microwave for 20 seconds to make them pliable.
6. Divide the chicken and bean mixture evenly among the tortillas.
7. Top each with 2 tbsp of sour cream and ¼ cup of shredded cheese.
8. Fold the sides of the tortillas in, then roll them up tightly from the bottom.
9. Heat a clean skillet over medium heat and place the burritos seam-side down. Cook for 2-3 minutes on each side until golden brown.

Now, these burritos are creamy, cheesy, and have just the right amount of spice from the cumin. Try serving them with a side of salsa or guacamole for an extra kick!

Black Bean and Rice Burritos with Pico de Gallo

Zesty and satisfying, these black bean and rice burritos with pico de gallo are your next go-to meal. You’ll love how easy they are to whip up, and the fresh flavors will have you coming back for seconds.

Ingredients

• Black beans – 1 can (15 oz)
• White rice – 1 cup
• Flour tortillas – 4 large
• Tomatoes – 2 medium, diced
• Onion – ½ cup, finely chopped
• Cilantro – ¼ cup, chopped
• Lime – 1, juiced
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. Cook the rice according to package instructions, then let it sit covered for 5 minutes off the heat to steam. Tip: Fluff the rice with a fork before using to prevent clumping.
3. While the rice cooks, heat the black beans in a small pot over medium heat for 5 minutes, stirring occasionally.
4. In a bowl, mix the diced tomatoes, onion, cilantro, lime juice, salt, and pepper to make the pico de gallo. Tip: Let the pico de gallo sit for at least 10 minutes to allow the flavors to meld.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm and pliable.
6. Assemble the burritos by dividing the rice, black beans, and pico de gallo among the tortillas. Fold the sides in and roll tightly.

Perfect for a quick dinner or meal prep, these burritos boast a delightful mix of creamy beans, fluffy rice, and fresh pico de gallo. Try serving them with a side of avocado slices or a dollop of sour cream for extra richness.

Black Bean and Chorizo Burritos with Queso Fresco

Oh, you’re going to love these Black Bean and Chorizo Burritos with Queso Fresco. They’re packed with flavor, easy to make, and perfect for any meal of the day.

Ingredients

• Flour tortillas – 4 large
• Black beans – 1 can (15 oz), drained and rinsed
• Chorizo – ½ lb
• Queso fresco – ½ cup, crumbled
• Olive oil – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat for 1 minute.
2. Add chorizo to the skillet. Cook for 5 minutes, breaking it apart with a spoon, until browned.
3. Stir in black beans, cumin, and salt. Cook for 3 minutes, stirring occasionally.
4. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side. Tip: Keep them covered with a towel to stay warm.
5. Divide the chorizo and bean mixture evenly among the tortillas.
6. Sprinkle queso fresco over the filling. Tip: For extra flavor, add a squeeze of lime juice.
7. Fold the sides of the tortillas in, then roll them up tightly from the bottom. Tip: If the tortillas crack, they might be too cold—warm them up a bit more.
8. Serve immediately. How about that? The burritos are creamy from the queso fresco, with a spicy kick from the chorizo. Try serving them with a side of avocado slices for a cool contrast.

Black Bean and Egg Burritos with Salsa Verde

Breakfast just got a whole lot more exciting with these black bean and egg burritos. They’re packed with flavor, easy to make, and perfect for those busy mornings when you need something hearty to start your day.

Ingredients

• Flour tortillas – 4
• Black beans – 1 cup, drained and rinsed
• Eggs – 4
• Salsa verde – ½ cup
• Shredded cheese – ½ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add black beans to the skillet, cook for 2 minutes until warm.
3. Crack eggs into the skillet, scramble with the beans until fully cooked, about 3 minutes. Tip: Keep the heat medium to avoid burning.
4. Warm tortillas in a dry skillet for 30 seconds on each side. Tip: This makes them more pliable for rolling.
5. Divide the egg and bean mixture evenly among the tortillas.
6. Top each with salsa verde and shredded cheese.
7. Fold the sides of the tortillas in, then roll tightly from the bottom to enclose the filling. Tip: Use a bit of pressure to keep the burrito snug.

These burritos are a delightful mix of creamy beans, fluffy eggs, and tangy salsa verde. Try serving them with a side of avocado slices for an extra layer of creaminess.

Conclusion

Just imagine the burst of flavors waiting for you in these 12 Spicy Delicious Black Bean Burritos Recipes! Perfect for any home cook looking to spice up their meal rotation, each recipe promises a delightful twist on a classic favorite. Don’t forget to try them out, share your top picks in the comments, and spread the love by pinning your favorites on Pinterest. Happy cooking!