The BEST Black Bean Burritos

Photo: Erin Monett of Ever Images Photography
Stock your freezer with these healthy, vegetarian and best of all—amazingly tasty—burritos

This delicious vegetarian dish will be your go-to recipe for a crowd-pleasing dinner or hearty lunch. Click the download link at the end of this article, hit “print,” head to the grocery store and make this. Enjoy!


• ½ quart plain organic Mediterranean-style yogurt
• Fresh cilantro
• 1 lime
• 4 organic vine-ripened tomatoes
• 2 bell peppers
• ¼ Spanish onion
• 2 cloves fresh garlic
• 8 large tortillas
• 2 cans organic black beans
• Cumin, chilies, chili powder, coriander, organic sea salt or Himalayan
• Cheese (Monterey Jack or Old White Cheddar)
• Fresh corn seasonally or canned baby corn
• Butter


Tomatoes: Trim the stem off the top of the tomatoes, set cut-side-up in a roasting pan, sprinkle with dried oregano, spritz with olive oil and sprinkle with coarse mineral salt. Bake at 350°F for 45 minutes or until skin splits. Let stand 15 minutes.

Peppers: Coarsely dice or julienne and roast using the same process as the tomatoes.

Yogurt: To yogurt add ½ tsp. cumin, minimum 2 tbsp. chopped cilantro, juice from 1 lime and organic sea salt to taste (expect ½ tsp). Mix thoroughly and let stand.
*Tip: If you can’t find thick Mediterranean (Greek) yogurt try draining regular yogurt through cheese cloth to remove excess liquid. This will take a little while.

Corn: Drain 2 cans of baby corn. Heat a little organic grapeseed/canola/sunflower oil in your skillet (gotta love cast iron for this), add a tbsp. of butter, toss in corn and sprinkle with chili powder. Shake around to coat evenly and fry until brown. Alternatively, roast fresh corn and serve with a chili powder infused butter.

Refried Beans: Drain and rinse beans, and add together with ¾ can of water in a food processor. Liquify.
In a large skillet heat a small amount of organic grapeseed oil (my favourite, but canola and sunflower oil also work) and brown ¼ Spanish onion diced, 2 large cloves of garlic diced and ½ tsp. of crushed chilies, or 1 small fresh chili. Add bean mix, 1 tsp. cumin and 1 tsp. chili powder. Stir constantly over medium heat. Once mixture begins to thicken add ½ tsp. sea salt (or Himalayan salt) and 1-2 tbsp. chopped cilantro. Continue stirring until mix thickens to paste.

Burritos: Spread bean mix liberally over tortillas, leaving ½ an inch from the edges. Sprinkle on some roasted peppers. Roll like a carpet. Lay burritos on a cookie sheet with the seam down and put a couple slabs of cheese on top. Bake until cheese melts and starts to brown.

Serve with yogurt, roasted tomato and fried corn. Try a fresh cucumber salad as a side.
*Tip: Double the batch, freeze, and just pull them out when needed. Add cheese and bake!


What other vegetarian recipes do you recommend? E-mail

RECIPE by Jonathan MacKay, PGM Food Editor
PHOTOGRAPHS by Erin Monett of Ever Images Photography