Black bean and avocado burritos

    (5)
    31 min

    Homemade black bean and avocado salsa is rolled inside a tortilla with cheese and warmed in the microwave, creating a tasty vegetarian meal.


    1 person made this

    Ingredients
    Serves: 8 

    • Salsa
    • 4 avocados - peeled, pitted, and cubed
    • 3 tomatoes, diced
    • 2 (400g) tins black beans, rinsed and drained
    • 1 (400g) tin corn, rinsed and drained
    • 1 small bunch fresh coriander, chopped
    • 1/2 red onion, minced
    • 2 tablespoons vegetable oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • Additional ingredients
    • 8 flour tortillas
    • 120g grated cheese
    • 4 tablespoons soured cream, or to taste

    Method
    Prep:30min  ›  Cook:1min  ›  Ready in:31min 

    1. To make the salsa: Combine avocados, tomatoes, black beans, corn, fresh coriander, red onion, oil, vinegar, salt and black pepper in a bowl until well mixed.
    2. Spoon salsa into each tortilla and top with grated cheese. Roll tortilla around filling to create a burrito.
    3. Warm burritos on a microwave-safe plate in the microwave until cheese is melted and salsa is warmed, about 45 seconds. Top burritos with soured cream.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (4)

    by
    0

    Little salty for my taste but I can easily adjust that for next time, and a little lime also goes well with the burrito. I used an oven instead of a microwave so if you don't have access to a microwave, putting in a burrito(s) for like 3-5 minuets at 350 works just as well. 10/10 would make again  -  13 Jun 2017  (Review from Allrecipes US | Canada)

    by
    0

    This taste great. Left out the veggie oil. The tomatoes had juice which took the place of the oil. I did olives to the dish.  -  06 Jun 2017  (Review from Allrecipes US | Canada)

    by
    0

    Instead of using canned corn, I steamed frozen corn to add to more of a fresh flavor. I also added some lime juice to prevent the avocados from turning too fast. Also, I think I would use two less avocados next time to reduce the fat and calorie count. Lastly, I would make up some fresh pico to top the taco with.  -  10 May 2017  (Review from Allrecipes US | Canada)

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