I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer.  I guess I just miss the warm weather and the great food.  I really wish I could go back and spend a week just eating!

Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there.  The first was Gallo Pinto- a traditional rice and bean dish for breakfast.  Today’s post does not involve traditional Costa Rican food but instead burritos- my favorite meal from the cafe good vibrations.  This place was definitely your sufer-type, American hang but man did they have good food (and so laid back!)

This is where I discovered my love for burritos.  Not your “burritos as big as your head” type burrito but a veggie burrito that had rice, black beans, lettuce, tomato, cheese, and guacamole all stuffed inside a flour tortilla.

rice (check!)

beans (check!)

Okay, this meal may not be traditional but still has two important Costa Rican staples!

All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!)

Black Bean and Guac Burritos
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Guacamole
  • 2 Avocados
  • 1 clove garlic, minced
  • ½ red onion, minced
  • 1 Serrano chile(seeds removed and minced)
  • 1 lime
  • ¼ teaspoon Salt
  • ½ cup Cilantro, minced
  • 1 small Tomato, diced
  • Burrito
  • 2 large flour tortillas
  • ½ cup brown rice, cooked
  • ½ can black beans
  • bag chopped lettuce, onion, and tomatoes
  • ⅓ cup Moneteray Jack Cheese
  1. Remove avocado from skin and place in a bowl and slightly mash. Add in the garlic, onion, chile, lime juice, salt, and cilantro. Stir until guac is well combined. Fold in diced tomatoes.
  2. Spread guacamole in the center of the flour tortilla. Place half the rice, beans, cheese, and toppings on top of the guacamole. Roll into a burrito and tuck in the ends.
  3. Using an indoor grill or a panini press, heat burrito until tortilla browns on each side.
  4. Serve with remaining guacamole or salsa.

More recipes:

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Spiced Sweet Potato Quesadilla

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Butternut Squash, Quinoa, and Jalapeño Chimichurri Tacos

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Nachos with Corn Relish, Roasted Tomato Salsa, and Avocado

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Baked Egg and Avocado Tostadas


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