These crispy black bean burritos are packed with vegetables, cheese and bold Tex-Mex flavour, making them an easy meatless meal that's perfect for busy weeknights.

These vegetarian burritos can be served as soon as they’re filled and rolled, or can be crisped up in a hot pan, which allows you to assemble them in advance and then heat them through just before serving. Whichever way you choose, don't forget the sour cream.

Ingredients for Crispy Black Bean Burritos

Canola or olive oil, for cooking
1 medium onion, peeled and chopped
1 red pepper, seeded and chopped
1  jalapeño pepper, seeded and finely chopped (optional)
2 cups sliced mushrooms
2 garlic cloves, crushed
2 tsp chili powder
1/2 tsp cumin
1 19 oz can black beans, drained
1/2 cup salsa
Salt and pepper to taste
6 small flour tortillas (preferably whole wheat)
1 cup grated cheddar or Monterey Jack cheese or
1/2 cup crumbled feta
Sour cream, chopped green onions, sliced avocado diced tomatoes and/or chopped fresh cilantro, for serving (optional)

Directions for Crispy Black Bean Burritos

In a large, heavy skillet, heat a drizzle of oil over medium-high and sauté onions, red peppers and jalapeños for about 5 min, until soft.

Add mushrooms and garlic and cook for another 5-8 min, until the mushrooms release their moisture and the liquid cooks off.

Add chili powder and cumin.

Add black beans and salsa and cook, squishing some of the beans with the back of a spoon, until heated through, thickened and bubbly. Season to taste with salt and pepper.

Place about 1/3 cup of the mixture in a strip along the middle of each tortilla, leaving space on the sides and an inch on each end; sprinkle with cheese and any other toppings you like.

Starting on one long side, fold the tortilla over the filling, fold over each end, then fold the tortilla over to make a burrito. Serve immediately.

Tip: To make them crispy, heat a drizzle of oil in a heavy skillet or grill pan set over medium-high heat and place the burritos seam-side down in the pan. Cook until golden brown on each side, flipping as necessary and adding more oil to the pan if needed. Serve warm, with sour cream, extra salsa and other garnishes.

Originally published in September 2011. Updated in July 2026.