Spicy Black Bean Burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegan burritos layered with spicy black beans, coconut rice, and creamy avocado. They're budget-friendly, easy to meal-prep, and satisfy cravings for bold, spicy flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup basmati rice
- 3/4 cup water
- 3/4 cup light coconut milk ((from a can))
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro
- 1 tablespoon vegetable oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 jalapeño pepper, (seeded and minced (optional, skip it or use half a pepper for a milder version))
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon dried oregano
- 2 (15.5 ounce/439 gram) cans black beans, (drained and rinsed)
- 1/2 cup water, (plus more as needed)
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper, (to taste)
- 6 large (10-inch) flour tortillas
- 1 avocado, (sliced)
- Fresh cilantro
- Hot sauce or salsa
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 974mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 683mg
- Calcium
- 146mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 974MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.