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Black bean and beetroot burritos (v)

An easy meal that features gorgeous colours and plenty of nutrition.
Serves 2 (double quantities if needed).

Original post (with pictures) here.

1-1/2 cups cooked black beans (mine were cooked from dry but tinned would be fine)
1 small red onion, diced
1 small / medium beetroot, grated
1 small / medium carrot, grated
1 cup tomato salsa, homemade or store bought (mine was store bought)
2 to 4 pieces of burrito wrap bread (depending on size and appetite; to serve 2)

Coriander / cilantro, optional
Avocado, optional and to taste
Cheese, optional and to taste


1. Preheat your oven to 180'C (355'F).
2. Combine the cooked beans, onion, beetroot, carrot and 3/4 cup of salsa in a large saucepan. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and cook for an additional 5 minutes, covered. The vegetables should be fully cooked.
3. Line a baking or casserole dish (one with edges) with baking paper. Take one piece of burrito bread, place it in the dish, and fill with bean mixture. Top with optional coriander, avocado and cheese. Fold in the top edges of the bread and seal using a small amount of the remaining salsa. Drizzle extra salsa over the top and add additional cheese if desired.
4. Repeat for the remaining burritos, then bake for 20 to 25 minutes. These will cope with up to 30 minutes of baking, but any longer will lead to over-cooking.

Serve with a side salad.