Black Bean Burrito

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Black Bean Burrito

0 from 0 votes Only logged in users can rate recipes
Recipe by Nick Polegato Course: Appetizers, Main, Dinner, LunchCuisine: American, MexicanDifficulty: Easy


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These black bean burritos pack 18g of protein and are ready for the freezer so you can grab and go.

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  • 1 teaspoon olive oil

  • 1⁄2 cup yellow onion (diced)

  • 1⁄2 cup poblano pepper (diced, spine and seeds removed)

  • 2 garlic cloves (minced)

  • 2 cans white beans (drained & rinsed)

  • 1⁄2 cup chicken stock

  • 1⁄2 cup enchilada sauce

  • 1 teaspoon paprika

  • 1⁄2 teaspoon chili powder

  • Salt & pepper to taste

  • 6 flour tortillas

  • 1 1⁄2 light cheddar cheese (shredded)


  • Heat olive oil in a large skillet over medium-heat.
  • Add onion and poblano pepper, season with salt and pepper. Cook until they soften and start to brown, about 5-7 minutes.
  • Stir in garlic until it releases its aroma, about 30 seconds.
  • Add white beans, paprika, chili powder, chicken stock, and enchilada sauce. Bring the mixture to a simmer.
  • Cook, stirring and mashing the beans with a potato masher, until the liquid is absorbed, and the mixture thickens, about 10 minutes. Season with salt and pepper to taste.
  • Wipe out the skillet and place a flour tortilla in it. Add 1/2 cup of the bean mixture and 1/4 cup light cheddar cheese.
  • Fold the tortilla to close it and cook on both sides for 2-3 minutes until golden brown.
  • Serve with additional enchilada sauce.

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Nutrition Facts

6 servings per container

Serving Size1 g


  • Amount Per Serving% Daily Value *
  • Total Fat 10g 16%
    • Saturated Fat 1.4g 5%
  • Sodium 386.3mg 17%
  • Amount Per Serving% Daily Value *
  • Potassium 98.5mg 3%
  • Total Carbohydrate 50g 17%
    • Dietary Fiber 1g 4%
    • Sugars 2.8g
  • Protein 18g 36%

    * 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.

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