Black Bean Burrito Bake
This five-star black bean burrito recipe is a reader favorite and sure to become one of your go-to weeknight meals.
This five-star black bean burrito recipe is a reader favorite and sure to become one of your go-to weeknight meals.
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.
I used 2% plain greek yogurt instead of the sour cream, 3 chipotles instead of 1, and baked for a little over 30 minutes. Spiciness was perfect for me, but probably would've been too spicy for most people. Next time I'd use "restaurant style" salsa instead of the "gourmet" style I used this time. Overall, it's about 4.25 stars.
With so few ingredients and rather bland ones at that, I didn't expect much from this recipe. I was surprised at how good it was! Husband LOVED it. I did add a little cumin and chili powder to the filling and added a small can of mild green chilis in place of the chipotle. It was a fast, after-work dish for a Lenten Friday. Will make again for sure!
Followed the recipe but omitted the corn and added cilantro and onion to the food processor. Working full time and getting home at 5 this is definitely a do able recipe.
This was delicious the first time and made great lunches the next two days. Served with Spanish rice.
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.
Outstanding recipe that we have added to our meatless night. I use pepper jack cheese to add some kick to it. I also add pepper jack cheese to the filling. It is great reheated the next day for lunch. Satisfies my Mexican craving with a quick and easy recipe!!!!!
This is one of those rare recipes that I have saved and use over and over again. It is absolutely delicious, especially if you use fresh corn, and so easy to make. Reheats well, too. I also add one half of a chipotle pepper (without the seeds) and a teaspoon of adobo sauce to the black bean mixture. My husband serves himself seconds and thirds of this one!
This is a favorite vegetarian entrée at my house! I use canned chopped green chilies in place of the chipotle chilies. My husband likes to put taco sauce on his serving. A great recipe & quick prep for when time is short.
We loved the basic recipe but we think adding chopped fresh veggies on top when serving really gave the recipe an special dimension. The veggies used were green and red peppers, onion, tomato and avocado.
Yummy and easy! If I were to do this again I may add extra black beans to thicken things up a little more- but, other than that, delish! Prep time was maybe 10 minutes, and I was able to clean the kitchen while they were in the oven. That's my kind of weeknight din-din!
This was awesome - so delicious and filling - and so easy to make! The adobo sauce really makes the dish. Will definitely make again.
I added ground turkey flavored with Chili powder. Yum. Went light on the corn, because my 3 year old has an aversion. She found it in the mix :(. Had a hard time finding chilis in Adobo so used Chipotle salsa instead. Will have to keep my eyes out for the Adobo.
Loved this. Simple and quick enough for a weeknight. Chipotles make the dish. Will make again :)
The recipe is a must have. Made a couple changes to make it a little healthier and based on some of the reviews. Used fat free greek yogurt in place of the sour cream, 2 % cheese, & low carb tortilla wraps. I also added in some chopped onions and dried cilantro flakes. I baked for 10 min, then added the salsa and cheese over the tortillas, recovered and baked for 10 min, then uncovered and broiled it for about 2-3 min. So good and EASY.
This will be a great addition to recipes for Lent and adding meat later is another possibility. Helpful reviews.
Very good = doubled recipe Made with sauteed onions and peppers. Added chili powder and cumin to taste. Used one can refried black beans and one black beans. Made like a casserole layering with corn tortillas and topped with white cheese
I have made this several times. Also good with regular jalapeno if you don't like or have chipotle. You don't need to take out food processer, just mash some of the beans. I particularly like how you can prepare ahead and just put in oven on busy weeknight. Throw simple salad and rice together while it bakes.
Way better than it has any right to be. Cheap, fast, delicious, healthful -- what's not to like?
I've played around with this recipe, using chipotle chili pepper instead of the canned chilies, added cumin and made it into a casserole with one tortilla on the bottom, then the filling as written (added some chicken) then topped with another tortilla. I put the cup of salsa over the top, then added some crushed chips and shredded cheese. It barely served 3 ;)
Gave it 4 stars because it tastes so good, but I wouldn't say it's worthy of a special occasion - just a really, really good solid go-to recipe. Those who don't like spicy should beware; chipotles are quite spicy. We love spicy and we especially love chipotle. Made 2 small changes: added about 1 C chicken from a rotisserie chicken and some chopped sweet onion. Loved this recipe - easy and tasty and the corn added a nice snap. Will add to favorites and make again and again.
Awesome go-to weeknight meal! I buy a rotisserie chicken and add the breast meat with corn and black beans. My entire family loves this dish!
This was amazing. My husband and I were both in shock at how delicious this was. It did not taste low fat at all. I used fat free greek yogurt instead of sour cream, used reduced fat cheese, and tripled the amount of chipotle peppers (we really like heat!). Otherwise, I followed the recipe exactly as written. I cannot wait to have the leftovers for lunch tomorrow!!! Only 9 WW P+, if you're following the plan. I served this with a side of spanish rice. Love!!! This is going to be added into the weekly rotation for sure.
AMAZING!!!! You do not miss the meat at all in this burrito. The heat was good, not overpowering, but I could see if you pulled out a larger chile it could go overboard. Only change was that I used fat-free sour cream. I served it with an "EoW" (End-of-week) version of yellow rice (basically what I had in pantry at the time) -- I had cooked arborio rice, tumeric, a dash of hot peppr flakes, and salt. I very much loved this meal and actually was craving it days after.
this was so flavorful and yet so easy to make! added avacado to top and used fresh corn that we quickly grilled before adding into the mix. will do over and over again. serve with mexican rice
I didn't know adobo sauce is very a HOT SAUCE. I will make the black bean burrito recipe again with diced MILD green chiles.
We love this recipe! It's become a regular around our house. We take it easy with the peppers. Sometimes they have a little too much heat! Just using the adobo sauce is enough sometimes ;)
Wow. Very good and easy. Husband loved it and wants it again.
3.5*. A decent recipe. I used corn tortillas instead of flour, and made them a little smaller. I also used a fresh salsa from the grocery cold case. Will make again, and possibly add spicy shrimp.
I certainly like the idea of this... and I liked that I could throw it together quickly (key with a toddler and a baby), but it was just okay. I liked the spice, though!
Very easy and tasty recipe. When I told my husband in the morning what I was making for dinner, he made a face. I made it anyway, because it looked really good. I couldn't find the chipotle peppers in my grocery store,but I found a jar of chipotle pepper salsa and used some of that instead. I served it with Zatarains Spanish Rice and a salad. My husband loved it. The spanish rice really complimented the dish. I would probably add some shredded cooked chicken to the recipe as others suggested. Keeping this in my file for future use.
Fast & Delicious! Added left over Turkey meat & mixed salsa in with the filling instead of on top of Burritos. My boys gobbled these up. Will go into our regular rotation.
This was better than I expected. Not necessarily 'worthy of a special occasion,' but certainly worth it for the little effort to put together. I used whole wheat tortillas which translated surprisingly well. I doubled the batch and got 7 burritos (8 inch tortillas). Leftovers were great for quick lunch the next day (Saturday). Did not double the corn - 2 cups seemed like alot of corn. Maybe used 1.5 or less? Didn't thaw the corn either and worked ok. I will definitely keep this in my Lenten Fridays lineup.
I have not made this yet. I don't think you can go wrong with this recipe. Great ingredients! I think I will try the suggestions of Greek Yogurt instead of sour cream and green chili sauce instead of sala. I can already see this is a winner recipe :-)
This dish is so quick and easy that I make it every couple of weeks. Everyone loves it (although I use a little less adobo sauce for my five year old).
Quick and easy with ingredients I had on hand: I substituted canned green enchilada sauce for the salsa (only needed 1/2 can), greek yogurt for the sour cream and corn tortillas. Added 3 cloves of garlic and a tablespoon of chopped cilantro to the filling. It made enough for 6 burritos instead of 4. I served with yellow rice and guacamole and chips.
Excellent, and easy. I added some cooked brown rice I already had to the filling, and this easily filled 6 tortillas. I also used green chile enchilada sauce instead of salsa.
I enjoyed this dish, but I made significant changes to it. I doubled the recipe and added a shredded rotisserie chicken. I used fat-free sour cream instead of reduced fat. Instead of rolling the burritos up, I made this a casserole by putting two tortillas on the bottom of the pan, topping with the bean mixture and some of the cheese, topping that layer with two more tortillas and the other half of the meat mixture and cheese, then topping that with two more tortillas, two cups of Red Gold medium salsa and a bit more shredded cheese (I used a whole bag of shredded cheese). I served the casserole alongside Viga southwest beans and rice. I will make this again--very tasty and easy to prepare.
This was easy to make and very tasty. I've put in on my dinner list and will have again.
My husband and I where in Texas for the winter and I found this recipe. We Love it!! You can make a lot of things off this recipe. Wonderful:)
This recipe was ok. It was easy to make but I just didn't really like the flavor. I think it was the black beans ewww! maybe I will try it again without the black beans cause they are just nasty.
Great recipe. Easy, Quick, and oh so tasty. Will make again. I doubled the recipe, by using 2 chipotles and 16oz of reduced fat sour cream rather than 8oz to bring down the spiciness a bit. Also subbed reduced fat Mexican Cheese. Wonderful results!
My husband told me this was better than our local Mexican restaurant! Even the kids love it. I sometimes substitute chopped green chiles for the chipotle if I want less heat (for the kids). Great either way.
REALLY good! We like spicy foods so next time we might add a little more chipotle chiles or use hot salsa instead of medium.
This was very tasty and easy to put together. Instead of the chipotle chiles I used a 4oz can of mild green chiles and used greek yogurt instead of sour cream and we enjoyed it very much! It will be added to one of our weeknight meals!
Really likes this one so did my meat eating boyfriend.I thought since he has a sig appetiate i'd need a ouble batch but you can actually get 6 out of one batch. i used can corn instead of frozen turned out great
YUM! I was really skeptical, but this was super flavorful and satisfying. 5 stars for loads of flavor for very little work! I made with a combo of fresh and bottled salsas I had leftover, but both were fire-roasted tomato type salsas, which I think complemented the smoked chipotles really well. I did put the two salsas in the food processor together first to smooth out some of the big chunks of tomato, onion and cilantro in the fresh salsa and make more of a sauce. Left the chipotle out of my 3-yo's, and she loved it, too! Used whole wheat tortillas and served with cucumber, jicama and watermelon salad.
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.
My husband really liked this recipe and wants to see it on the table again in the future. It's pretty spicy, but he loved it!
My family loves this recipe so much, I've made it 3 times in the past couple of months! The only change I make is to add fresh cilantro to the bean mixture, and I add a little bit of chipotles to the salsa that goes on top. Since I use chipotles in adobo sauce quite often in cooking, I puree the entire can, then divide it into 4 condiment cups with lids (2oz each), and store in the freezer. I can defrost 1 of these cups for use in recipes, and just spoon in the amount I want to use. Works great for all the spicy dishes we like!
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!
Super yummy! I doubled the beans and added a can of green chilies. Served with a side of spanish rice and tortillas chips. Will use as a go to on Meatless Monday's!
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.
Made some changes other folks suggested and really liked it - doubled the recipe and did black and pinto beans. Topped with shredded Mexican cheese and a little feta, slice olives and salsa. Thought it was really good. I would cut in half the chipotles next time so my kids will eat it better though.
I am a huge fan of Cooking Light and of Mexican food, but I did not care for this recipe at all. I found the corn made this dish far too sweet, despite the smokey, spicy undertones of the chiles. If trying this dish again, I would elimiate the corn and possiblly substitute green or red peppers and onions. A real disappointment.
With all of the changes I made, it might be more appropriate to say I was inspired by this recipe rather than I made this recipe. Based on the reviews I doubled the recipe and used a mix of black beans and pinto beans. I used 3 chilis and it was plenty hot. I swapped out the flour tortillas with whole grain ones and used queso fresco since that's what I had in the house. They ended up amazing and this is definately a do again recipe.
Tastes great and so easy to prepare! I followed the directions exactly.The chipotle flavor is perfect! I will definitely make this again!
This is a great recipe! I lighten it up by using fat free yogurt and low fat cheese. And to make it more hearty, I'll double the beans. My husband loves it too... even called me from work the next day to compliment the leftovers he was eating!
Turned out wonderful. I read the recipe and wanted to make it last night but had no sour cream. I used cottage cheese instead, blended as directed with half the beans, garlic, corn and a little salsa. Cheddar cheese and salsa on top and they crisped up beautifully, my husband loved it. Served them with rice and a green salad. We go meatless almost every night and don't miss it with great recipes like this.
Easy, quick and meatless! I doubled the recipe for my family of 5. The peppers were so hot that I only used 1/2 the amount. I also used a "roasted" salsa for a more complex flavor. Would be a great make ahead dish.
my family loved this ....the only thing i added was some green onions i had left over from the loaded potato soup...delicious! thanks for giving me new healthy and inexpensive ideas
This was FABULOUS. It was so simple and quick to throw together. I used cheddar cheese. My husband who is not happy about my meatless meals raved about this. I made with the low fat spanish rice recipe from cooking light.
I liked this recipe. The chipotle chiles added great flavor. I used fat free yogurt instead of the sour cream, and it was fine. For me, it was too spicy, but I do prefer mild in terms of heat in my recipes. I used La Tortilla Factory Smart and Delicious tortillas. I served Near East Spanish Rice with it. Yum!
This is our FAVORITE recipe from this site! We use a great spicy restaurant salsa over the top with a little extra cheese. It's also great using New Mexico green chilis in place of the chipotle peppers, and it's great if you sub out the 1 cup of corn for pinto beans instead. I usually make a double-batch of 8 burritos since they're great for leftovers, and just cook them an extra 5 minutes. To crisp them up just a little bit, it's great to pull the foil off for the last few minutes as well. I serve them with some cilantro-lime rice which is a nice complement to the spiciness of a hot salsa- just mix one lime's worth of rind and juice with 2 cups of white jasmine rice and some finely shredded cilantro. Yum!
For a burrito...my husband and I give this five stars. The smoky flavor of the chipotle chili is absolutely to die for! Will definitely make this again. Key is only using ONE chili...not two...that would be too much!
The chipotle gives the burritos a nice spice and depth of flavor. I used extra-large tortillas and they were too big- yielded only 3 kind of thin burritos, even though I added about a cup of roast chicken to the filling mix. Next time I will be sure to used 8-in tortillas as directed.
Quick, easy and delicious ! Don't eat corn though, so subbed 1/2 cup each green onions and red peppers. Also, just mashed beans with a fork to save on clean up.
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.
We really like this recipe! I make it for guests. It's easy but has a lot of flavor. I didn't really make any adjustments.
This recipe is a great weeknight recipe. We made it exactly as the recipe stated and it was good. It wasn't worthy of serving company or for a special occassion so I only gave it 3 stars. I would heat it longer and double the recipe next time. The center of some burritos was just warm, not hot, and there was not much leftover and we like to eat leftovers.
Good weeknight recipe--but not worthy of a special occasion. I added prepared chicken strips (fajita style) and shredded four-cheese mexican style to the burrito mixture. Used additional mexican cheese for top to bake. I used fresh salsa from the produce section, which made a difference. Good recipe with just the right amount of spice for kids.
I thought this was a great weeknight meal. I made a few changes based on what I had on hand: I subbed plain yogurt for the sour cream, whole wheat tortillas for the regular tortillas, put enchilada sauce on them and used reduced fat cheddar cheese. My daughter and husband really liked them. UPDATED: I made these again following the recipe a bit closer: used sour cream and fresh tortillas that I browned in a skillet first. Used enchilada sauce again. We liked them better this way, and next time I would double the recipe since everyone liked it so much.
Tasty weekday recipe that I will consider making again. However, it certainly doesn't deserve the 5-star "outstanding" ratings it's received.
This was ridiculously spicy, almost to the point of being inedible. I would actually try making it again, because I think it has potential, but I would definitely tweak it. I would probably omit most of the corn and add some more beans instead, probably kidneys. Also, I would only use half a pepper and a mild salsa on top.
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.
I removed the seeds from the chile to make sure it wasn't going to be spicy. I mistakenly purchased mozzarella cheese but didn't seem to make a difference. I just mashed the beans with a fork. Delicious and easy. We put sour cream on top when eating and was still a little too spicy for me. A definite repeat.
Great recipe. Easy to make with simple ingredients! A new favorite!
Everyone loved it, even the kids!
This is a tasty, easy, go-to recipe that I will be making over and over again. It is also extremely budget friendly. I put the sour cream, chipotle pepper, and beans in the food processor to save time. I then just stirred in the rest of the beans and a rinsed and drained can of corn. I also used the salsa picante from CL and the whole dish was fabulous. Thanks for a great, easy recipe CL!
Really loved this! Added an additional pepper to turn up the heat; also added chopped red onion and cilantro to the filling. Followed the suggestions of earlier posters and (1) made up ahead of time, and (2) added the salsa and cheese about 10 minutes before taking out of the oven. Also served with avocado on the side...yum!
My family loved it !!! Will make again for sure.
We're also from Texas, and we love our Friday night Tex-Mex. This was a great addition because it's quick and easy and goes really well with a side of margarita...I mean rice.
This recipe was amazing. I'm from Texas and am super picky about Tex-Mex, but this easy-to-make, low cal dish is definitely a keeper! I substituted low-fat shredded Mexican cheese for the recommended cheese and low-fat Greek yogurt for the sour cream, and it still came out wonderful. The adobo sauce and chilis really gave it a kick.
I was excited about this recipe, because my family loves tex-mex food. I needed to double the recipe to feed six. However, I substituted one can of refried beans in place of processing a can of black beans. DON'T do that. It was a mistake. It made the filling too soggy. I will try again following the recipe exactly and serve the refried beans we all love on the side. ALSO, don't put the salsa on top of the burritos until the last ten minutes of baking (along w/ the cheese). They're too soggy if it bakes on there the entire time. I think I'll try this again and let you know how it goes.
Awesome, loved it! I put the beans, corn, sour cream and chili in the food processor to cut out a step and it held the burrito closed as well! Don't forget to chill it, the flavor is great after it sits for awhile.
Love it. Try with Pace Picante Sauce!
My husband liked this so much the first time I made it that now I make it about once a week. To make it more pantry friendly I use chipotle chili powder instead of the actual chili and it comes out just fine. I've also been using Trader Joe's frozen grilled corn and that adds a nice flavor and texture. Easy and delicious!
great recipe, easy, quick, served with salad, next time will double for lunch leftovers...
This was pretty good. I added some cooked, shredded chicken to the filling and still managed to have 4 fully stuffed burritos. Next time, I think I would add some cooked rice as well as some cilantro. I added salt to the filling and a bit of salsa to the pureed beans to get them more paste-like.
Super yummy, a little spicy for some in the family, I thought it had the perfect amount of kick. Served with Spanish rice and tossed salad. I will make this again.
I made this last night and my husband was a little concerned about the lack of meat at first, but gave me a "high-five" when asking for seconds! I went a little over and above as far as the cheese goes, but I think that made it better! Keeping this one handy!
I added Chorizo as we like to "kick-it up"a notch! Amazing.
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.
Like the previous reviewer, we were pleasantly surprised by this recipe. My husband especially - he wasn't overly excited about it, but once he saw it coming together and tasted it he loved it! I used 2 chiles, and added a couple of spoons of the sauce to the mixture. I mashed the beans with a potato masher, because I was too lazy to get out the processor. Used a whole can of corn instead of frozen, and added cooked chicken (because my husband whine's if he doesn't get meat) and a dash of chili powder. It was delicious! And the leftovers were even better!
Excellent! Doubled the salsa only. Great dinner dish! Served with Fideo. It's a keeper!
This was a very pleasant surprise. I chose it simply because it looked so easy. My husband confessed he had not been looking forward to it, but it was very flavorful. We did cheat & drizzle a little sour cream over the top when serving but otherwise followed the recipe.
There is nothing I like better than scoring a great weeknight keeper. My family (including a vegetarian daughter) loved this. I made it exactly as the recipe stated. I was easily able to double the recipe and the leftovers were wonderful.