Yield
4 servings (serving size: 1 burrito)

This five-star black bean burrito recipe is a reader favorite and sure to become one of your go-to weeknight meals.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.

Step 3

Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.

Step 4

Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Chef's Notes

Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.

Ratings & Reviews

AntoniaVanR's Review

Meblack
October 28, 2014
This was crazy good and so simple. Didnt have chipotles, so made up a comparable concoction. Also added a jalapeño pepper. Hubby loved it too, didnty miss the meat. Will make again with chipotles.

Perfect for leftover lunches

pmassagli
April 25, 2015
This was delicious the first time and made great lunches the next two days.  Served with Spanish rice. 

Easy and delicious

Casey1980
November 09, 2017
I've made these numerous times over the years, family loves them.  I can usually get a yield of 5 burritos.  Sometimes I leave the salsa off while baking so the tortillas don't get soggy and then we put it on the side. 

Meblack's Review

loripalmer
March 29, 2011
This recipe was so simple to make but has a ton of flavor. I made it just as written. This is one I will make again.

JodiCA's Review

kyraames123
March 13, 2011
This was as good as all the reviewers said. I substituted fage fat free greek yogurt for the sour cream and used La Tortilla Factory Tortillas - more "point" friendly. I also used reduced fat shredded mexican blend cheese. Served with a green salad. Yum!

bellacola's Review

kstamper
February 26, 2011
My carnivore husband liked this, so you know it is good! The filling is creamy but still toothsome and while I didn't find it spicy, my son did! I used frozen corn that I rinsed in the sink and it still worked well. I was able to make 5 burritos instead of 4, and probably could have squeezed a 6th out by adding a bit less filling to each.

omalleyc3's Review

Brenna37
July 29, 2010
I had to stop myself from eating 2 since it didn't fit into my limits for the day. These were outstanding! I'm thinking about making some & freezing them so I always have some on hand as a quick meal.

bafinaire's Review

user
September 30, 2010
I love it, so simple, so good and leaving some beans whole gives the burrito more texture. I am not a fan of corn so I supplemented the corn with brown rice. I used hot salsa. Overall, I am very pleased with this recipe and will make it often.

KCSeattle's Review

Laurmi
March 05, 2013
This was awesome - so delicious and filling - and so easy to make! The adobo sauce really makes the dish. Will definitely make again.

mmjboyer's Review

Huladog
November 03, 2009
My 7 year old called it a grand slam (because everyone liked it)! I just chopped the beans...didn't want to mess with the cuisinart. I doubled the recipe (except for the chile pepper). It was great! I am looking forward to the leftovers tomorrow.