Black Bean Burritos

It’s probably no accident that these burritos are a source of complete protein, since their origins are hot Mexican lands, where many local residents considered animal protein a luxury.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. oil
  • 1 cup chopped onions
  • 4 large (12") flour tortillas
  • 1 cup shredded Cojita or Monterey Jack cheese
  • 2 cups cooked rice
  • 1 can (15 oz.) of black beans, heated
  • ½ cup chopped fresh tomatoes
  • ½ cup fresh cilantro sprigs
  • ¼ cup sour cream


  • Brown the onions in the oil until soft. Soften a tortilla over a gas burner or in a hot oven and place on a clean work surface. Spoon a quarter of the hot onions into a line, one-third the way up on the tortilla; sprinkle on a quarter of the shredded cheese. Immediately spoon on ½ cup hot rice; this should be hot enough to melt the cheese. Ladle on a quarter of the beans, including some of its sauce; top with the salsa, avocado slices, and cilantro.
  • Fold edge nearest to you up to cover the fillings. Fold side flaps in, to seal ingredients into a pocket. Roll the burrito away from yourself, keeping even tension, and tucking with your fingers as you roll. Repeat with remaining tortillas.