Black Bean Burritos
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 teaspoons extra virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • ½ large red chilli, deseeded and chopped
  • 1 red capsicum, julienned
  • 1 green capsicum, julienned
  • 1 yellow capsicum, julienned
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon tomato paste
  • 1 x 400g can diced tomatoes
  • 1 x 400g can black beans, drained and rinsed (see notes below if you want to use dry beans)
  • 1 teaspoon vegetable stock powder
  • 1 tablespoon raw cacao powder
  • ½ lime, juiced
  • ½ cup fresh coriander, finely chopped
  • To Serve:
  • 4 Barley wraps
  • 8-10 cherry tomatoes
  • 50g low fat fetta cheese, thinly sliced
  • 2-3 cups lettuce, shredded
  • Sweet chilli sauce
  1. Heat a large frying pan over medium heat.  When hot, add oil and onion and cook for 3-4 minutes until onion has softened
  2. Add garlic, chilli, capsicums, oregano and cumin and sauté for 10 minutes
  3. Add tomato paste and cook for 2-3 minutes
  4. Add the tinned tomatoes, rinse out the empty tomato tin with about 1/2 cup of water and add it to the mix, then add the beans, vegetable stock powder and cacao powder
  5. Bring to the boil, then turn the heat right down and simmer over low heat for 10 minutes to allow all the flavours to infuse
  6. When cooked, turn heat off, add lime juice and coriander and stir through
  7. Serve immediately or allow to cool and refrigerate or freeze until needed
  8. To Serve:
  9. Warm tortilla wraps (I microwaved them for 20 seconds each), then spoon about 2/3 cup of bean mix along the centre of each wrap
  10. Top with feta cheese, tomato, and lettuce
  11. Drizzle with a little sweet chilli sauce then roll up...yum!
Recipe by Healthy Home Cafe at