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5 from 6 votes

BBQ bean burritos

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 burritos
Author: Becca Heyes


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


  • 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!).