Vegetarian Burrito filled with wholesome ingredients, topped off with cheese and salsa.

  • Serves: 2 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • Mexican
    • Vegetarian

    Black Bean Burrito

    Recipe Information

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    1 Garlic Clove

    ½ small Red Onion

    20g Baby Spinach Leaves

    400g tin Black Beans (240g drained)

    1 tbsp Rapeseed Oil (15g)

    45g tinned Kidney Beans (drained and rinsed)

    150ml Water

    ¼ tsp dried Chilli Flakes

    200g tin Chopped Tomatoes (or ½ regular tin)

    2 x wholemeal Wraps

    20g Cheddar Cheese

    2 x tbsp Salsa (30g)

    Salt (optional) and freshly ground Black Pepper


    Trim and peel the garlic, then crush with a garlic crusher.

    Peel off the skin the red onion and cut into dice. Shred the spinach leaves.

    Drain and rinse the black beans in a sieve.

    Heat a frying pan over a medium heat and add the rapeseed oil.

    Stir in the garlic and add the kidney beans with the black beans and sauté for 1-2 minutes.

    Pour in the water and then add chilli flakes, chopped tomatoes and onion. Stir to combine.

    Bring to the boil, then season with a little salt (optional) and plenty of freshly ground black pepper.

    Reduce the heat to low and simmer for about 5 minutes to reduce, stirring occasionally.

    Take a clean frying pan and put back on a medium heat.

    Add each wholemeal wrap for 10-15 seconds on each side, using a tongs to turn them over.

    Put on a clean chopping board and add the bean mixture.

    Grate over the cheese and scatter the spinach on top. Finish with the salsa.

    Tuck in the ends and fold into a burrito shape.

    Cut the black bean burrito in half and arrange on a plate to serve.