High Protein Smoky Black Bean Burritos

Serves: 2
Protein: 44.5g (22.2g per serving)

These plant-based black bean burritos are delicious, easy and high in protein.


For The Black Bean Filling
400g can of black beans (235g drained)
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
2 spring onions finely diced
1 tsp smoked paprika
1 tsp chilli powder
For The Pico De Gallo
5 ripe tomatoes, diced
1 onion, finely diced
1/2 red chilli, finely chopped
1 garlic clove, crushed
1 lime, juiced
For The Guacamole
2 avocados
1/2 red onion finely diced
1 large lime, juiced
To Serve


1) Heat the olive oil in a large saucepan and fry the onion, garlic and cumin for 5 minutes until they start to colour.
2) Add the spring onion, paprika and chilli powder until golden, then add the beans and mix well.
3) Cook the rice in a separate pan
4) Mix together all the pico de gallo ingredients and add 1 tsp salt.
5) Cover and leave at room temperature.
6) Using a potato masher or fork, partially mash the beans and mix well while cooking for 15 minutes.
7) Meanwhile, make the guacamole. Roughly mash the avocados and lime in a bowl. Mix in the other ingredients and cover.
8) Microwave the tortillas for 10 seconds to soften. To serve, take one tortilla, top with beans, rice, pico de gallo and guacamole and roll up the tortilla.

Vegan, nut free, soy free, gluten free

    Leave a comment