vegetarian burrito with black beans

Vegetarian Burrito with Black Beans

Jump to Vegetarian Burrito Recipe

Happy New Year! Since most of us are burned out on heavy holiday fare I thought I’d start 2019 with my vegetarian burrito recipe. It’s a delicious way to add more veggies to your family’s busy weeknight and you can customize with anything in your fridge or pantry. Make it vegan by skipping the dairy items and use gluten-free tortillas or no tortilla at all if you’re off gluten or carbs.

As you can imagine, if you happen to know me or my story, I’m kind of ready to put 2018 behind me. It was a year of major change and I put my focus on helping my family to process our loss. That included setting up a new home with all new items (it’s not as fun as it sounds) and going down endless rabbit holes of remembering all of our possessions to report for insurance claims (I’m still remembering things). We took our time and tried to be really mindful of working through our grief. We were far from perfect at it.

The silver linings came through as promised. Human kindness was in full force and friendships were deepened.  We went on fun trips we otherwise may not have taken like going to San Francisco for a bucket list Eagles Concert. Some of the shopping was actually pretty fun. Our rental was a short walk to the farmer’s market this summer and we got to spend three months looking after our friend’s sweet chocolate lab while they were away. Our new family member, Davy (see photo below), came to live with us in October. And, last but most importantly, both of my daughters have expressed their feeling that the four of us, Bob, Ella, Hailey, and I, are more connected as a family. Hearing that is gold.

brown and white terrier

 I’m looking forward to 2019 being a year of building. Literally, building our new home as well as continuing to build relationships new and old. I’m also committed to building this blog with content that inspires you and, when needed, instructs you in your kitchen. I welcome your suggestions for future recipes, tips, and techniques that would be helpful to you!

vegetarian burrito bar

Vegetarian Burrito with Black Beans

(4 – 6 servings)

1 – 2 tablespoons olive oil

1 medium white or yellow onion

2 bell peppers, any color you like

8 -10 portabella mushrooms

1 clove garlic, peeled and chopped

black beans, 15-ounce can, rinsed and drained

kosher salt

black pepper, freshly ground

1/2 teaspoon ground cumin

1/2 teaspoon sweet smoked paprika

1 avocado, ripe

1 tablespoon lime juice, fresh

2 cups chopped baby spinach, fresh

6 -8 corn or flour tortillas

optional toppings – sour cream, cheese, salsa, hot sauce, cilantro


Preheat a 10-inch/12-inch cast iron skillet or heavy saute pan on medium heat. (If you’re using a pan with non-stick coating, skip this step and don’t preheat because that can release toxins.)

Peel the onion, cut in half and slice, medium thickness.sliced onion

Add olive oil to the pan. Start with one tablespoon and add more if you feel like you need it. Some pans have more seasoning or nonstick coating and won’t need as much oil.

Add the onion and saute on medium-high heat while you slice the peppers. Turn/toss with a spatula or tongs occasionally.

onions sautéing

Remove core and slice peppers in small strips. (I used three peppers to get three colors but only cooked the equivalent of two, snacked on the rest)

coring and slicing bell peppers

Add the peppers in with the onions and cook until the onions are translucent and the peppers are soft, about 10 minutes on medium/medium-high heat, add a pinch of salt and turn/toss with a spatula or tongs occasionally.

peppers and onions sautéing

Clean the mushrooms by rinsing and drying or wiping with a damp paper towel. Cut off the tough end of the stem then slice each mushroom in 3 – 4 slices depending on size.

cutting end of mushroom stem

Add to cooked onions and peppers and cook an additional 5 – 10 minutes, until the moisture has released from the cooked mushrooms tossing with a spatula or tongs occasionally. Once all the veggies have cooked, stir in the chopped garlic and cook for an additional 2 minutes. Remove from heat.

Black Bean and Veggie Burrito Recipe

Meanwhile, place rinsed and drained beans in a microwave-safe dish or small saucepan. Add cumin, smoked paprika, a pinch of salt and pepper and stir until combined. Heat in the microwave or on the stove until hot. Set aside.

Black Bean and Veggie Burritos
Black Bean and Veggie Burritos

Prepare your avocado by removing the pit, slicing the flesh crosswise, and scooping out with a spoon into a small bowl. Gently, stir in a pinch of salt and the lime juice.

Black Bean and Veggie Burrito Recpe
Black Bean and Veggie Burrito Recipe

Chop the baby spinach, place it in a bowl, and put out all the ingredients and optional toppings for easy assembly.

Black Bean and Veggie Burritos

Heat tortillas on the stove or in the microwave so they’re nice and warm.

Black Bean and Veggie Burritos

Step aside and let everyone build their perfect burrito.

Black Bean and Veggie Burritos

“The secret of change is to focus all of your energy, not on fighting the old, but on building the new.”



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6 thoughts on “Vegetarian Burrito with Black Beans

  1. Looks delicious! Thanks for the recipe Molly and your blog. I always enjoy reading about your latest culinary adventures and so far all of your recipes have been a hit with the Schick Family :-)!

  2. i like the veggie combo with the black beans, Molly! i would never have thought of an earthy mushroom or spinach addition to add depth of flavor and chew 🤗

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