Black eye bean burritos

    25 min

    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.

    77 people made this

    Serves: 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

    Prep: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 in English (57)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)