Soy-Free Black Bean Burrito
Discover a wholesome, flavor-packed twist on a classic favorite with this Soy-Free Black Bean Burrito recipe that's perfect for anyone seeking a plant-based meal without soy. Loaded with tender black beans, lightly sautéed onions, garlic, and bell peppers, and seasoned with aromatic cumin and chili powder, this recipe delivers bold, Tex-Mex-inspired flavors in every bite. Fresh lime juice and cilantro brighten the filling, while creamy avocado, juicy tomatoes, and crisp lettuce add vibrant textures. Wrapped in soft, warm corn tortillas, these burritos take just 35 minutes from start to finish, making them an ideal weeknight dinner or meal prep option. Vegan, gluten-free, and packed with protein, these burritos are as nutritious as they are delicious—perfect for the whole family!
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Recipe Information
Ingredients
- 2 cups Black beans
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 2 medium Bell peppers (any color)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro
- 8 small Corn tortillas
- 1 large Avocado
- 1 large Tomato
- 1 cup Lettuce
Instructions
Drain and rinse the black beans if using canned beans. If using dried beans, soak them overnight and cook until tender before starting the recipe.
Peel and finely chop the onion and garlic cloves.
Dice the bell peppers into small pieces.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
Add the diced bell peppers, cumin, and chili powder to the skillet. Cook for another 5 minutes until the peppers are slightly tender.
Stir in the black beans and cook for an additional 5 minutes, stirring occasionally. Season with salt.
Turn off the heat and stir in the lime juice and chopped fresh cilantro.
Warm the corn tortillas in a separate pan over medium heat or by steaming them in a pot to make them pliable.
Assemble the burritos: Place a scoop of the black bean mixture into each tortilla, add slices of avocado, diced tomato, and shredded lettuce on top.
Fold one side of the tortilla over the filling, then roll from the edges to create a burrito. Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4197 mg | 182% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 43.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2791 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
