Black Bean Burritos Recipe | PBS Food


Yield: Serves 4


  • 2 teaspoons olive oil
  • 1 small onion chopped
  • 1 plum tomato coarsely chopped
  • 1/2 red bell pepper diced
  • 2 garlic cloves pressed or finely chopped
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper or more to taste
  • 1 (16 ounce) can black beans drained and rinsed
  • 1 cup water
  • Kosher salt
  • 4 whole wheat tortillas
  • 1 cup cooked brown rice
  • 1/2 cup shredded Monterey Jack cheese about 2 ounces
  • 1 ripe avocado thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup salsa


  1. To make the beans: Heat a 12-inch nonstick skillet over medium heat; once hot, add the oil. Add the onion, tomato, bell pepper garlic and cook until the onion is golden, about 10 minutes. Add the cumin and cayenne, and cook 2 minutes. Add the beans and 1 cup water and cook until the beans are very soft, about 30 minutes. (If necessary add more water.) Season with salt to taste.
  2. To assemble the burritos: Microwave the tortillas until soft, about 20 seconds. Transfer to a flat surface and top each tortilla with about 1/4 cup of beans, 1/4 cup of rice, 2 tablespoons cheese, 1/4 of the avocado, and 1 1/2 teaspoons chopped cilantro. Fold the edges of the tortilla over the filling like an envelope, and roll. Garnish with the salsa, and serve.