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Tasty Black Bean Burritos

Featured in: Delicious Vegetarian Meals That Satisfy Everyone

These black bean burritos make meal prep a breeze with their savory blend of mashed black beans, chipotle seasoning, roasted bell peppers, and Yukon potatoes in every bite. A creamy, spicy cashew sauce ties it all together. Prepare in advance for four days in the fridge or up to three months in the freezer. Perfect for busy nights or when you need a hearty vegan meal fast. Makes 10 customizable burritos with options like vegan cheese or fresh greens. Nutritious, dairy-free, and full of goodness for any time of day!
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Updated on Wed, 12 Mar 2025 17:56:59 GMT
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A plate holding two burritos stuffed with corn and beans. | yummygusto.com

These black bean burritos deliver incredible flavor while providing a satisfying plant-based meal perfect for busy weeknights or meal prep. The combination of seasoned black beans and roasted vegetables creates a hearty, protein-rich filling that satisfies any appetite. Make a batch of 10 burritos to stock your freezer for convenient meals that maintain their delicious taste and texture.

This recipe has become a staple at family gatherings, winning over both vegetarians and meat-eaters alike. The first time I served these burritos, everyone was amazed by their restaurant-quality taste and satisfying texture.

Essential Ingredients

  • Black beans: Rich in protein and fiber for a satisfying base
  • Yukon gold potatoes: Provides hearty texture and freezes well
  • Bell peppers: Adds sweet flavor and vibrant color
  • Chipotle peppers in adobo: Delivers smoky depth and mild heat
  • Cashews: Creates rich, creamy sauce texture

Cooking Method

Roast Vegetables:
Preheat oven to 400°F. Toss peppers, onions and diced potatoes with oil, cumin, paprika and salt. Spread on baking sheet and roast 45 minutes until golden.
Prepare Beans:
Sauté garlic in oil until fragrant. Add chipotles, spices and black beans with broth. Partially mash for texture while keeping some beans whole.
Make Sauce:
Blend soaked cashews with milk, salt, maple syrup and chipotles until smooth. Adjust seasoning to taste.
Assemble:
Layer vegetables, beans and sauce on warmed tortillas. Add cilantro, fold sides and roll tightly.
Serve & Store:
Enjoy fresh or wrap in parchment and foil. Refrigerate up to 4 days or freeze up to 3 months. Reheat in air fryer, oven or microwave.
A plate of food with a burrito and a bowl of salsa. Pin it
A plate of food with a burrito and a bowl of salsa. | yummygusto.com

Serving Suggestions

Pair these hearty burritos with a fresh green salad dressed with lime vinaigrette. Serve alongside homemade tomato-avocado salsa for added brightness. When entertaining, arrange halved burritos with bowls of extra sauce, pickled onions and lime wedges.

Recipe Variations

Try sweet potatoes for natural sweetness, add sautéed greens for extra nutrients, or swap in different beans. Experiment with vegan cheese and various tortilla options including whole wheat or gluten-free varieties.

Storage Tips

Wrap cooled burritos individually in parchment paper before refrigerating up to 4 days. For freezing, add a layer of foil and store up to 3 months. Thaw overnight when possible. To cook from frozen, heat in air fryer at 375°F for 15 minutes.

A plate of food with a burrito and a bowl of salsa. Pin it
A plate of food with a burrito and a bowl of salsa. | yummygusto.com

Frequently Asked Questions

→ Can these burritos be frozen?
Absolutely! Wrap each burrito in parchment or foil, then toss them into a freezer-safe bag. They’ll stay fresh for about three months. Just heat them up in an air fryer, microwave, or even an oven when you’re ready to eat.
→ Are these burritos super spicy?
You can totally control the spice level. The chipotle peppers give some heat, but you can tone it down by using less or fire it up by adding extra.
→ What if I can’t use cashews for the sauce?
No problem! You could go for a creamy tahini sauce or use silken tofu instead to keep it nut-free while maintaining the creaminess.
→ What’s a good swap for potatoes in the burritos?
Rice works as a fantastic replacement! Whether it's white, brown, or even cauliflower rice, it’ll add a great texture and keep things satisfying.
→ How do I make the reheated burritos crispy?
For that perfect crunch, use an air fryer at 350°F for 5-7 minutes or cook them in a pan on medium heat until they’re golden and crisp all over.

Tasty Black Bean Burritos

Packed with roasted veggies, seasoned black beans, and a chipotle sauce, these burritos are simple, satisfying, and full of flavor.

Prep Time
10 Minutes
Cook Time
45 Minutes
Total Time
55 Minutes
By: Sandra

Category: Meat-Free Dishes

Difficulty: Intermediate

Cuisine: Mexican-Style

Yield: 10 Servings (10 stuffed burritos)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Roasted Veggie Blend

01 1 orange bell pepper, chopped up small
02 1 red bell pepper, diced
03 6-8 Yukon gold potatoes, cut into small cubes
04 1 ripe Roma tomato, minced
05 1 yellow onion, chopped roughly
06 Salt and freshly cracked black pepper to your liking
07 1 tablespoon of ground cumin
08 1 tablespoon of smoky paprika

→ Black Bean Mixture

09 1 tablespoon of nutritional yeast (adds cheesy vibes)
10 Three big cloves of garlic, minced finely
11 1 teaspoon of paprika
12 ¼ cup of vegetable broth
13 A teaspoon of salt
14 A hefty tablespoon of chipotle pepper in adobo sauce, chopped
15 2 teaspoons of ground cumin
16 Two large 19-oz cans of black beans (drained and rinsed)

→ Chipotle Cream Sauce

17 ¾ cup of raw cashews (soak them overnight or boil for 10 minutes)
18 ½ cup of unsweetened dairy-free milk (your pick)
19 A small pinch of sea salt
20 Juice from a fresh lime
21 1 teaspoon of maple syrup or adjust to your liking
22 2 chipotle peppers with a teaspoon of their adobo sauce (add more for heat)

→ Assembly Items

23 10 big tortilla wraps
24 Some fresh cilantro, roughly chopped (optional)

Instructions

Step 01

Fire up your oven to 400°F (205°C). Spread out the cubed potatoes, chopped tomato, onion, and bell peppers on a baking tray. Dust them with the paprika, cumin, and some salt and pepper. Use your hands to mix everything together, making sure each piece is evenly coated. Spread it all out. Roast for about 45 minutes until the potato edges are crispy and golden.

Step 02

While the roasting happens, grab a frying pan. Add a drizzle of oil and heat it over medium. Toss in the chopped garlic, chipotle pepper, cumin, paprika, nutritional yeast, and a bit of salt. Cook for about a minute until it smells fantastic. Then pour in rinsed beans and veggie broth. Stir everything together and smash the beans slightly with a potato masher. You want a thick texture but keep some beans whole for a bit of bite.

Step 03

Throw the soaked cashews into a blender, adding dairy-free milk, salt, lime juice, maple syrup, the chipotle peppers, and their adobo sauce too. Blend it all until it’s silky smooth. Give it a taste test—feel free to add more spice or lime if needed.

Step 04

Spread a tortilla flat, then begin the layering fun. Start with a couple of scoops of roasted veggies, then slather on a good spoonful of the bean filling. Follow it up with a drizzle of chipotle cream sauce and finish with a sprinkle of fresh cilantro if you like it. Wrap it up tightly, tucking in the sides to keep it all together.

Step 05

If you have leftovers, burritos can chill in the fridge for 4 days. Want to keep them longer? Wrap each one in foil, store in a freezer-safe bag, and freeze for up to 3 months. When you’re ready to eat, reheat in an air fryer for that crispy crunch, or go with a microwave or stovetop if you’re in a rush.

Notes

  1. These burritos are fantastic for meal prepping—whip up a large batch ahead of time and enjoy!
  2. Don’t like potatoes? Swap them out for some cooked rice or add fresh greens for extra crunch.
  3. You can adjust the level of spiciness in the sauce—add more chipotle peppers if you’re a spice lover!
  4. To crisp up leftover burritos, try reheating them in an air fryer or quickly searing them in a pan.

Tools You'll Need

  • Baking tray
  • Chopping board with a sharp knife
  • A decent frying pan
  • Potato masher
  • Blender with enough power for creamy sauces

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Watch out for tree nuts (cashews) in the sauce
  • Some tortillas might have gluten, so check the label if needed

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 353.2
  • Total Fat: 7.6 g
  • Total Carbohydrate: 59.4 g
  • Protein: 14.2 g