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Black Bean Burritos

September 30, 2012

Sean is a huge black bean fan, while I’m more of a kidney bean kind of gal. Kidney beans are my favourite bean, there’s something just so delicious about them. Funnily enough, my cat Freya seems to agree that kidney beans are best! She frequently steals kidney beans from the colander after we’ve washed them. 🙂

I was looking for a recipe that would 1) be delicious 2) be protein rich 3) be filling and 4) make left overs! This recipe definitely succeeded in all these requirements! These burritos were quite delicious, especially with some chopped avocado and spicy wrap sauce.

Black Bean Burritos
adapted from Oh She Glows


  • 1 1/2 cups of cooked Basmati rice
  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 4 garlic cloves, minced
  • 1 red pepper, chopped
  • 4 tsp cumin
  • 4 tsp chili powder
  • crushed red pepper flakes to taste
  • salt and pepper to taste
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • tortilla wraps


  1. Cook rice.
  2. Heat olive oil over medium heat in a large skillet. Saute onion and garlic until tender, approx. 5 minutes. Once tender, add seasonings.
  3. Add black beans, kidney beans, peppers, and rice. Saute on low heat until vegetables are tender and beans are heated through (~10 minutes).
  4. Once filling is done cooking, spoon some into tortilla wraps. Garnish with avocado, salsa, etc.

This recipe made a ton for us! We ended up having enough for around 10 burritos. It was an extremely filling and delicious recipe. I added more seasoning than what the original recipe called for, as I find her recipes sometimes a bit bland (for me). Sean doesn’t like cayenne pepper so I just used crushed red pepper flakes to add some heat. It was really delicious. 😀

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