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Quick and Easy Vegetarian Black Bean Burritos

Course Gluten-free, Main Course, Main Dish
Cuisine Mexican


  • 1 can black beans rinsed and drained, 16 oz.
  • 2 cups frozen corn
  • 1 cup basmati rice cooked, We tried using 1 cup of uncooked rice and it results in an oddly balanced filling mixture. Way too much rice that way.
  • 1/2 cup red onion finely chopped
  • 1/2 cup Black olives chopped
  • 1 small can diced green chiles
  • 1/2 cup Roasted Garlic Rice Vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic minced with a garlic press
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup chopped cilantro
  • 8 burrito-sized whole wheat tortillas
  • salsa
  • ranch dressing or sour cream or Greek yogurt
  • guacamole
  • 2 cups Cheddar cheese shredded cheddar or Mexican blend
  • 2 cups Feta cheese optional (you have to try this in your burritos at least once; it's an amazing addition)


  • Mash the black beans slightly with a fork.
  • Add them to a microwave-safe bowl along with the corn, rice, onions, peppers, and black olives.
  • In a separate bowl, combine rice vinegar, oil, chiles, garlic, chili powder, cumin, and hot pepper sauce; whisk together until well blended.
  • Add to bean mixture; stir to coat and microwave for 3-5 minutes or until hot throughout.
  • Add cilantro to the hot bean mixture; toss gently.
  • Place a tablespoon or so of salsa in the middle of a tortilla and top with ranch dressing or sour cream. Use a spoon to spread them out a bit.
  • To make burritos you can pick up and eat, spoon about 1/3 cup of bean mixture into the center of a tortilla. To make burritos that you eat with a fork, spoon about 1/2 cup of bean mixture into the tortilla.
  • Sprinkle generously with shredded cheese and feta, roll up, and serve.


Makes 8 burritos with filling left over.
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