Black Bean Burritos

All your favorite flavors wrapped up in a crunchy tortilla.

Time to read: 3 mins | Time to make: 20 minutes | Yields: 4 servings

Ingredients

For Black Beans

• 1/2  tablespoon extra virgin olive oil

• 1/2 yellow onion, diced

• 1/2 red bell pepper, diced

• 1 small carrot, thinly shredded

• 1 can (15-ounce/425g) black beans

• 1 tbsp tomato paste

• 2 tsp miso paste

• ½ tsp ground cumin

• ½ tsp ground garlic

• ½ tsp oregano

• ½ tsp smoked paprika

• 1/3 cup vegetable broth

• 1/2 tsp salt

• freshly cracked black pepper

• Lime, a squeeze of juice

• fresh cilantro leaves, chopped

For Burrito:

• tortillas

• humus

• plant-based cheese

• soy chorizo

• spinach

Method

1. Drain the beans and reserve the liquid.

2. Heat a large sauté pan over medium heat with oil. Once hot, add the onion, bell pepper, and carrot with a pinch of salt and cook until the vegetables have softened, 5 to 6 minutes, stirring occasionally. Lower heat to medium-low, add the miso and tomato paste and spices, and cook for 1 to 2 minutes, stirring frequently.

3. Add beans and a little bit of vegetable broth. Use the back of the wooden spoon to smash some of the beans.

4. Add a little bit of reserved beans liquid and broth at a time as the liquid evaporates. You want beans to look creamy but not too liquid. Cook for 5-6 more minutes.

5. Remove from heat, and add a squeeze of lime juice and finely chopped cilantro—season with salt and several cracks of black pepper.

Assembling the Burrito

1. Place the tortilla on a flat surface.

2. Spread some hummus and place cheese on top of it. Then add beans, chorizo, and spinach. Don’t overstuff it.

3. Fold the first sides and then roll starting from the side close to you.

4. Toast on a dry pan for a few minutes per side.

5. Enjoy!