Chipotle Black Bean Burrito

Name: Chipotle Black Bean Burrito
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cans black beans (15 oz), drained, rinsed; 2 peppers chipotle peppers in adobo sauce, minced; 2 tsp adobo sauce (from the can); 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp smoked paprika; 2 tbsp vegetable oil; 1 cup long-grain white rice; 2 cups vegetable broth; 4 large flour tortillas (10-inch); 1 cup shredded cheddar cheese; 1 cup pico de gallo (store-bought or fresh); 1/2 cup sour cream; 1/2 tsp salt

A hearty Mexican-style burrito packed with smoky chipotle-seasoned black beans, fluffy rice, sharp cheddar, and fresh pico de gallo, all wrapped in a warm flour tortilla.

35 minEasyServes 4610 cal/serving

MexicanLunchStovetopVegetarianHigh FiberHigh ProteinAlcohol-Free

Ingredients

2 cans black beans (15 oz), drained, rinsed
2 peppers chipotle peppers in adobo sauce, minced
2 tsp adobo sauce (from the can)
1 yellow onion, diced
4 garlic cloves, minced
1 tsp ground cumin
1/2 tsp smoked paprika
2 tbsp vegetable oil
1 cup long-grain white rice
2 cups vegetable broth
4 large flour tortillas (10-inch)
1 cup shredded cheddar cheese
1 cup pico de gallo (store-bought or fresh)
1/2 cup sour cream
1/2 tsp salt

Instructions

1

Cook the rice: combine 1 cup long-grain white rice and 2 cups vegetable broth in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed. Fluff with a fork and season with half the 1/2 tsp salt.
2

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 diced yellow onion and cook, stirring often, for 5 minutes until softened. Add 4 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook 1 minute until fragrant.
3

Add 2 cans drained, rinsed black beans (15 oz), 2 peppers minced chipotle peppers in adobo sauce, and 2 tsp adobo sauce (from the can) to the skillet. Stir well, season with remaining salt, and cook 5 minutes until heated through and slightly thickened.
4

Warm 4 large flour tortillas (10-inch) one at a time in a dry skillet over medium heat for 20-30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
5

Assemble each burrito: spoon one-quarter of the rice onto the center of a tortilla, top with one-quarter of the bean mixture, then add 1 cup shredded cheddar cheese, 1 cup pico de gallo (store-bought or fresh), and a dollop of 1/2 cup sour cream.
6

Fold in the sides of the tortilla, then roll tightly from the bottom up. Cut in half and serve immediately.

Questions

Can I make Chipotle Black Bean Burrito dairy-free?

Yes. The dairy in this entry is 1 cup shredded cheddar cheese, 1/2 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Chipotle Black Bean Burrito gluten-free?

Yes. The gluten in this entry is 4 large flour tortillas (10-inch). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chipotle Black Bean Burrito keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chipotle Black Bean Burrito?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Calabacitas side
Southwest Black Bean and Corn Quinoa Salad salad
Caldo de Pollo soup
Cantaloupe Agua Fresca drink

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