Black Bean Burrito with Guacamole

I am a stalwart when it comes to recipes in December. Just because we’re in the holiday season doesn’t mean your main meals should suffer (and I’m not talking about eating cookies for dinner.) I believe that December is when having a surplus of quick, healthy meals is a lifesaver. This burrito fits that bill and then some, especially if you cook the rice ahead of time. Also, I love having a grill pan/panini press for making items like this black bean burrito, like this grill pan and panini top.

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Guac and Black Bean Burritos
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Cook time: 
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Serves: 2
  • 2 ripe avocados
  • 1/4 cup minced red onion (see note)
  • 1/4 cup minced cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1 lime

  • 2 large whole wheat flour tortillas
  • 1/2 cup cooked brown rice
  • 1/2 can black beans, drained and rinsed if using canned
  • 1/3 cup shredded Cheddar or Monterey jack cheese
  • 1/2 cup shredded lettuce
  • 3 tablespoons minced red onion
  1. To make guacamole, slice avocado in half around the pit and spoon out the avocado into a bowl. Add in the onion, cilantro, garlic, and salt. Cut the lime in half and squeeze 1 to 2 tablespoons of lime juice over the guacamole and stir. Taste and adjust salt/lime juice as needed.
  2. Spread about 1/4 to 1/3 cup guacamole in the center of the tortilla. Layer half the rice, beans, cheese, lettuce, and onions on top of the guacamole. Roll into a burrito (see note) and tuck in the ends.
  3. Heat a grill pan or panini press over low heat and place the burritos seem side down. Place a weight on top and let cook until tortilla is browning and crisp, 3 to 5 minutes on each side. Serve with remaining guacamole or salsa.
+ I prefer to use red onions in my guacamole as I like the strong flavor of onions. If you're looking for a more subtle onion flavor, try white or sweet onions.

+ Need help rolling the burrito, see here.

Variations for the Black Bean Burrito

I’m usually unwavering when it comes to changes in this burrito because I’m a guacamole lover. However, there have been a few variations throughout the years that can work with what you might already have on hand.

Tomatoes: the original recipe called for tomatoes both in the guacamole and in the burrito but I tomatoes are one of those items I really don’t eat during the winter and I don’t really add to my guacamole anymore. However, feel free to add them back in if desired.

Vegan: I love that the black bean burrito is heated long enough to make the tortilla crispy and start to melt the cheese but the cheese isn’t going to make or break the burrito. Feel free to ditch to keep it vegan.

Homemade Tortillas: If you have a bit of extra time, try your hand at some homemade flour tortillas. I love these Einkorn tortillas or use whole wheat flour in place of the Einkorn (I love this Ivory wheat flour from Bob’s).

Black Bean Burrito with Guacamole and Brown RicePublished on February 24th, 2010. Last updated on December 15th, 2015.

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