BBQ bean burritos

These BBQ bean burritos are just my kind of thing – they appease my love of black beans, avocado, and cheese all in one go. Mexican food is good for that, and burritos are the ultimate.

The best thing about a burrito is that you can cram it with whatever fillings you fancy – as well as my 4 fillings (BBQ black beans, spicy tomato rice, mashed avocado, and some grated cheese), you could add a spoonful of salsa, an extra splash of hot sauce, some sautéed veggies… and don’t forget a dollop of sour cream to serve!

And by the way, when I say cram, I mean cram. My BBQ bean burritos only just closed. It’s actually quite a skill to roll a burrito neatly when they’re this packed with tasty fillings… and it’s not really a skill I possess. That’s one of the main reasons I tend to bake my burritos for a few minutes before serving – not only does it make sure they’re piping hot all the way through, it also helps them to hold together a bit more securely (the cheese gets nice and melty and helps to glue everything together!).

I wrapped my BBQ bean burritos in foil to serve, purely because it makes me feel like I’m eating fast food at home… skip it if you like! For a real Mexican feast, serve them with some tortilla chips and dips, sweet potato fries, or just a big salad.

Print Recipe

5 from 6 votes

BBQ bean burritos

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Servings: 4 burritos

Calories:

Author: Becca Heyes

Ingredients

For the spicy tomato rice:

• 150 g (~ 3/4 cup) uncooked white rice
• 1 tbsp oil
• 125 g (~ 1 cup) cherry tomatoes, roughly chopped
• 1 tbsp hot sauce
• 2 tsp tomato puree
• Salt
• Black pepper

For the BBQ black beans:

• 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, in total when drained)
• 2 tsp tomato puree
• 1 tsp smoked paprika
• 1 tsp hot sauce
• 1 tsp white wine vinegar
• 1/2 tsp garlic powder
• Salt
• Black pepper

To assemble:

• 4 large flour tortillas
• 100 g cheddar cheese, grated (~ 1 cup when grated)
• Few sprigs fresh coriander (cilantro), roughly chopped
• 2 avocados, coarsely mashed

Instructions

• To make the spicy tomato rice, start by boiling the white rice in plenty of water until just cooked. Drain, and rinse with cold water.
• Heat the oil in a large frying pan, and add the chopped cherry tomatoes. Cook over a medium heat for a few minutes, then add the cooked rice, hot sauce, and tomato puree. Season generously, and mix well.
• Meanwhile, add all of the ingredients for the BBQ black beans to a small saucepan, and cook over a fairly low heat for about 10 minutes, stirring regularly, until the beans are hot and have become quite soft. You can mash them slightly with the back of a spoon if you like.
• To assemble the BBQ bean burritos. lay out a large flour tortilla, and spread 1/4 of the BBQ black beans down the centre. Add 1/4 of the spicy tomato rice, 1/4 of the grated cheese, some chopped coriander (cilantro), and some mashed avocado. Fold up the two ends, and roll tightly. Place seam-side down on a lined, lightly greased baking tray, and repeat with the remaining ingredients.
• You can either eat the burritos as they are, or bake them at 190°C (Gas Mark 5 / 375°F) for about 20 minutes, until piping hot and crispy (this will help them to hold together a bit better too!).

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one burrito.

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