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+ servings
four black bean burritos cut in halves and held by hands drizzled with tahini sauce filled with beans, spinach and pumpkin
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Black Bean Burrito

This is the ultimate Black Bean Burrito. A spicy, fragrant black bean stew stuffed into a soft tortilla wrap alongside creamy pumpkin slaw, steamed greens, quinoa and a herby tahini Caesar sauce.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: beans, burrito, gluten-free, plant-based, vegan, wrap
Servings: 4 people
Calories: 712kcal
Author: Reena Sharma


Black Bean Filling:

  • 400 g cooked black beans 1 can
  • 1 medium onion diced
  • 4 cloves garlic crushed
  • 1 tbsp rapeseed oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 finger chilli optional
  • 3 tbsp tomato puree
  • 120 ml water
  • Handful fresh coriander

Tahini Caesar Dressing:

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp dried mixed herbs
  • 150 ml plant milk
  • 85 ml tahini
  • ½ tsp salt
  • Juice of ½ lemon

Other Vegan Burrito Fillings:

  • 200 g spinach
  • 200 g cooked spinach
  • 2 tbsp mayonnaise
  • 250 g cooked quinoa
  • 4 large tortilla wraps
  • Salt and pepper to taste


  • For the black bean stew recipe, fry the onion and garlic in the hot oil for 5-8 minutes until soft.
  • Add the remaining ingredients (except coriander) and simmer for 10-15 minutes (adding more water if necessary to avoid sticking).
  • Remove from heat and stir in coriander and set aside.
  • For the tahini Caesar dressing recipe, add all ingredients (except mixed herbs) to a blender and blitz until smooth and creamy. Add a little more milk if you prefer it a little more runny or omit some if you like it a bit thicker.
  • For the remaining vegan burrito fillings, steam the spinach with a tad salt and keep aside and combine the mayonnaise with the pumpkin for the pumpkin slaw.
  • Assemble all ingredients into tortilla wraps, adding a little more tahini drizzle on top before serving or using as a dip.


  • Black beans can be replaced with any other type of beans or lentils.
  • Gluten-free wraps can also be used.
  • Chilli can be omitted to reduce spice level.


Calories: 712kcal | Carbohydrates: 90g | Protein: 29g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 875mg | Potassium: 1088mg | Fiber: 16g | Sugar: 7g | Vitamin A: 5320IU | Vitamin C: 23mg | Calcium: 332mg | Iron: 9mg