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Black eye bean burritos recipe

Black eye bean burritos recipe

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  • Vegetarian
  • Vegetarian meals

Looking for a novel way to use up that tin of black eyed beans in the cupboard? This recipe is tasty, super healthy and really simply. Top with grated Cheddar cheese, if liked, and serve with tomato salsa and guacamole.

73 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 (400g) tin black eye beans, drained
  • 125ml vegetable stock
  • 1 fresh green or jalapeno chilli, chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt and pepper to taste
  • 4 flour tortillas

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat the olive oil in a medium frying pan over medium heat, and cook the onion until tender. Mix in the black eye beans, vegetable stock, chilli, garlic and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.

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Reviews & ratingsAverage global rating:(73)

Reviews in English (57)

by Colleen

This is my first review, and I'm happy to report it's a great one! I added a few ingredients, namely a few additional garlic cloves, a small handful of minced ginger, a can of Rotel tomatoes, and some dried basil and oregano. Also, instead of using canned black-eyed peas, I used dried, and pressure cooked them beforehand (took only 10 minutes). Served with avocado slices. What a great way to start out the New Year!-01 Jan 2008

by Krugs

This is my husband's favorite vegetarian recipe! We have it once a week. We sometimes add homemade salsa to the mixture in the tortilla for more zing. Great recipe!!-21 Sep 2004


I've made this several times now, and we really enjoy it. I do have to tripe the recipe to feed my large family. I also alternate between grilled corn tortillas and whole wheat ones. I also add more garlic than the recipe calls for (we love garlic) and I add a couple drops of liquid smoke seasoning.This is terrific with sour cream and guacamole. Thanks for the recipe!-06 Mar 2006

Black Bean Burritos with Potatoes

This post contains affiliate links. For more information, please see my disclosure policy.
These potato and black bean burritos are a simple, one-skillet vegetarian dinner that you can hold in one hand! They’re perfect for lunch or dinner when you don’t feel like turning on the oven, and you can add eggs to make a great breakfast burrito!

I recently bought the Oh She Glows Cookbook by Angela Liddon, who writes the vegan cooking blog Oh She Glows. It’s a wonderful book with lots of amazing, beautifully photographed recipes. We aren’t vegan-or anywhere close (I could probably reluctantly give up meat-which we don’t eat every day-but I doubt I could live without cheese or eggs)-but there are so many delicious looking and sounding recipes in this book that I am pretty sure could satisfy just about any carnivore.

One of the recipes that caught my eye as I was trying to decide what to cook from the book was sweet potato and black bean enchiladas with avocado-cilantro cream sauce. I put it on the menu, but I decided to swap regular old Russets for sweet potatoes. I like sweet potatoes on their own or as part of a casserole, but I just.don’ them. in other recipes. I don’t want to eat sweet potatoes in a salad or a sandwich or a wrap or a power bowl. I don’t know what it is about them…they just rub me the wrong way.

The more I thought about it, the more I thought that I didn’t even really want to make enchiladas. Don’t get me wrong, I like enchiladas…but they take a lot of effort and it makes me want to have a tantrum when the tortillas rip. So…sweet potato and black bean enchiladas became a regular potato and black bean burrito.

Burritos are hand-held food, no forks required. This potato and black bean burrito is all cooked in one skillet (besides warming the tortillas). It’s hearty, filling, and tasty. It’s also simple. You can bake the potatoes ahead of time or microwave them, but once your potatoes are cooked this is less than a thirty-minute process. And I threw some cheese and sour cream on mine because I wasn’t concern about making it vegan, but if you want to make your potato and black bean burritos vegan, feel free to leave out the cheese and sub in cashew cream for the sour cream!

Try these potato and black bean burritos for a delicious vegetarian dinner!

Save Recipe

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red, yellow, or orange bell pepper, seeded and diced
  • 2 potatoes, baked, cooled slightly, and cubed
  • 1 can black beans, drained and rinsed, or 2 cups cooked black beans, drained
  • salt and pepper
  • 6 burrito-sized tortillas, warmed
  • sour cream
  • cheese
  • salsa
  1. Preheat the olive oil in a 10-inch skillet (I use my Lodge cast iron skillet) over medium heat. Add the onions and the peppers and cook until tender.
  2. Add the cubed potatoes and cook, stirring occasionally, until the potatoes, onions, and peppers are lightly browned. Stir in the black beans and cook until warm. Add salt and pepper to taste.
  3. Divide the mixture among the tortillas and add sour cream, cheese, salsa, and other toppings as desired. Fold according to directions in the note. Serve immediately.

To fold the burritos (step by step photos are pictured), place the filling down the center of the tortilla. Fold one side of the tortilla over the filling. Fold the ends in then roll the burrito the rest of the way.

Black Bean Burritos Recipe with all Fixin’s '> Black Bean Burritos Recipe with all Fixin’s

I whip up my black bean burritos recipe, my BBB as I call it, whenever company is coming on short notice. If I don’t have the burritos or corn tortillas on hand, I simply put the filling in a bowl, and let everyone dig in, with corn chips and guacamole. Chocolate, beans and beer. A mischievous and wonderfully messy little trio brought together in these burritos: how can you miss?

My other BBB is a burger!

Take a look at my Black Bean Burger Recipe! It will make a Black Bean Lover out of you! Did you know you can even make brownies with Black Beans? whew! I love’ em also because they combine protein and fiber so perfectly. Flavor means nutrition, at a great budget!


  • 3 tablespoons olive oil
  • 1 large onion, quartered
  • 4 large cloves garlic
  • 1 jalapeno pepper, minced (more if you like it hot)
  • 2 ribs celery, peeled
  • 1 bunch flat parsley
  • 1/2 bunch cilantro, leaves only
  • 2 cups canned crushed tomatoes
  • 1 12 ounce bottle beer, dark or light
  • 3 cups canned black beans, good natural brand please, rinsed
  • 1 cup finely diced smoked turkey, optional
  • 2 tablespoons chili powder
  • 1 tablespoon oregano
  • 2 teaspoons cumin
  • Salt to taste (go easy, you might need only very little if at all)
  • 1/3 cup semisweet real chocolate chips, best quality
  • A dozen, or a couple more, store-bought burritos, or corn tortillas (Gluten-Free: Be sure to check the GF sign on the burritos label)


Heat the oil in a heavy pot.

In a food processor, coarsely grind the onion, garlic, jalapeno, celery, parsley and cilantro. Add to the hot oil and sauté until translucent. Add the tomatoes, beer, beans, smoked turkey if using, chili powder, oregano, cumin and salt. Bring to a boil. Reduce the heat to medium-low and cook, covered, 20 minutes. Stir in the chocolate chips and the cheese and cook 5 more minutes.

Fill the tortillas with the filling while it is hot and roll, placing them seam side down as you go. Offer the garnishes on the side: guacamole, grated cheddar (if you kept your dish meatless), sliced scallions, chopped tomatoes.

Black Beans Nutrition

In only a cup of black beans, there are 15 grams each of protein and fiber. This is not the first time I have sung the praises of the combination of fiber and protein in foods.

A well-balanced diet with protein and fiber will keep you full and energized, making sure your body can function while keeping you from overeating. Beans of any kind, but specifically black beans, are such good food for anyone wanting to healthily maintain or lose weight, or stay away from “empty calories”.

A particular feature of black beans is resistant starch, which is a type of indigestible fiber that passes through the small intestine without being turned into sugar, perfect for diabetics who need to keep their blood sugar under control.

Black beans have been and still are the staple of many Latin-American diets, and these frijoles negros have been the fuel source for generations of farmers.

It comes with no surprise as to why black beans have been continuously eaten in these cultures, because it is an amazing nutritiously compact food.

The vitamin and mineral content of black beans hasn’t yet been mentioned, and it can’t be missed. Black beans have large amounts of thiamine, iron, magnesium, and folate, all vitamins, and minerals that many are deficient in and take supplements for.

With a bean that is so nutritious and diverse, I recommend adding it to as many foods and meals as you can!

As always, consult your medical provider before making any major changes to your diet.

The Great Bean Debates

To Soak, or Not to Soak

Here’s a compelling argument for not soaking beans by Kenji Lopez on Serious Eats. In summary, un-soaked beans require only marginally longer on the stove (as little as 20 minutes longer), have a deeper color (likely also more nutrients), and better flavor (less watered down).

Beans that are larger than black beans, such as chickpeas, may benefit from a soak. In my experience, soaking black beans is an unnecessary extra step.

To Salt Before Cooking, or Afterward

This is another highly contested matter, and once again, I leaned on Serious Eats for guidance. In their experiments, salted beans cooked more evenly. Unsalted beans actually absorbed too much water and popped open before their skins sufficiently softened. You can see their side-by-side comparison here.

Another bonus of salting early is that your beans will be more flavorful than if you reserved the same amount of salt until after cooking.

Stovetop vs. Pressure Cooker (Instant Pot)

Cooking your beans on the stovetop is the way to go. I truly wanted to offer a reliable Instant Pot shortcut, but my Instant Pot bean experience has been too frustrating to recommend.

Here’s the problem: When you’re cooking beans in a pressure cooker, you can’t keep an eye on them. Cook times for beans in the Instant Pot vary with every batch, for reasons explained below. Many times, you’ll need to re-pressurize the pot and cook the beans longer. How much longer is always a guessing game. Sometimes, the beans cook unevenly because they run out of water along the way. Or, if you accidentally cook them a few minutes too long, the beans become mushy and bland.

You’ll also love stovetop black beans for their condensed, stewy cooking liquid. It’s delicious! You’ll never achieve the same nice cooking liquid with Instant Pot beans because the water can’t evaporate during cooking. Instant Pot beans will be watery, even if you manage to cook the beans properly—such beans would be fine as a replacement for drained canned beans, but they won’t make a great side dish on their own.

This was so good, it totally deserved a photo! thanks for sharing, CCheyl


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 1337

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Quick can be healthy and fresh if you get creative!

With summer wrapping up, kids going back to school and college kids stretching their wings and going off on their own, now is the time of year for simple recipes. This burrito bowl is a recipe that can be something to take on the go, an easy meal the whole family can enjoy at home or something an inexperienced chef can make without tons of prep work.

But, like we said, this recipe isn’t only easy but healthy too. Everyone loves a burrito stuffed with delicious ingredients. However, cutting out the tortilla and serving ingredients over rice saves on carbs and makes it so everyone can easily add their own favorite toppings!

This recipe is extraordinarily customizable. The recipe below calls for chicken (which is de-lish), but if you are in the mood for pork, beef or steak, it can be easily swapped out. Or, if you’re cooking vegetarian, you can top it off with extra beans or some sauteed veggies. Yum! We’ve also called for the rice as jasmine cilantro-lime rice, but you can use any type of rice you like.

If you’re in a time crunch, you can even use microwaveable rice packets for an easier recipe! Makes 4 to 6 bowls worth. Be sure to stock up on a couple jars of Randall Beans white beans and black beans to keep in your pantry so you can make this burrito bowl any night of the week you need a quick and easy dinner.

Black-eyed Pea Burritos

1 (14 ounce) can black-eyed peas, rinsed and drained or 1/2 cup dried, fully cooked
1 teaspoon olive oil
1 red onion, diced
2 cloves garlic, minced
1 zucchini, chopped
1 green or red pepper, diced
1 tomato, diced
1 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
2 teaspoons sea salt, divided
6 tortillas

1. If you are using dried peas, they must be fully cooked before you begin. Black-eyed peas can be soaked overnight to make them more easily digestible, but this is not necessary. Drain the peas, and then add enough water to cover them by 2 inches. Gently boil them for 1 hour with no salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility.
2. Preheat oven to 300 degrees F. If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Heat a large pan to medium, add olive oil and saute onion until softened. Add garlic, and saute briefly.
3. Next, add the zucchini to the pan and saute until soft. The pepper goes in next, then the tomato very briefly. As soon as the tomato is warmed, add the spices and 1 teaspoon of the salt. Stir the drained peas into the vegetables, and add the other teaspoon of salt. Stir to combine.
4. Spoon the mix into the middle of each tortilla, fold in both ends and roll. Place the rolls in a baking dish and put in the oven for 15-20 minutes.
Source of recipe: This black-eyed peas burrito recipe is so easy to make that you will never need to buy a packaged burrito again! Using fresh ingredients and making them yourself means you know exactly what is going into your food, you avoid preservatives and you get the nutrients from the fresh vegetables.


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 383

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Easy Homemade Black Beans Recipe From Scratch (Vegan)

Never made homemade black beans from scratch before? Here's an easy way to add plenty of flavor to homemade black beans.

Serve with brown rice, or perhaps paired with a Spanish rice or Mexican rice, use to make burritos, or serve as a side for just about any meal. For something a bit more high protein, pair your homemade black beans with quinoa or kaniwa, instead of rice.

Lately we've been eating lots of homemade black beans topped with salsa alongside a little tofu scramble and topped with salsa for a big "huevos rancheros"-inspired protein-boost at breakfast. And who doesn't love an excuse to have salsa for breakfast? And a high-protein breakfast is always a good idea!

This recipe is both vegetarian and vegan. If you need it to be gluten-free, too, leave out the optional bouillon cube and check your vegetable broth to make sure there's no added or hidden gluten. And, cooked black beans keep fairly well, so there's no reason you can't make extra and keep them in the freezer in ready-to-go portions.


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