Black Bean + Roasted Pepper Burrito
Charred poblano and bell, spiced beans and cilantro-lime rice.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
These freeze beautifully - wrap in foil after rolling, stash in the freezer, and reheat at 350°F for 25 min. Lunch handled.
Ingredients
Everything below makes 4 servings.
- 4large flour tortillas (burrito size)
- 2 canscanned black beansdrained and rinsed
- 1 cupwhite rice (uncooked)
- 2poblano peppersseeded, cut into strips
- 1red bell pepperseeded, cut into strips
- 1 mediumyellow onionthinly sliced
- 3garlic clovesminced
- 1 tspground cumin
- 1 tspsmoked paprika
- 3 tbspolive oil
- 2lime1 juiced, 1 for wedges
- 1avocadosliced
- ½ cupfresh cilantrochopped
- 1½ tspkosher salt
- 1¾ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 720calories
- 20gprotein
- 102gcarbs
- 26gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Seed and strip poblanos and red bell pepper. Thinly slice the yellow onion.
- Mince 3 garlic cloves. Chop cilantro. Slice avocado.
- Drain and rinse black beans. Juice 1 lime; cut 1 into wedges.
Roast peppers
Heat oven to 425°F. Toss poblano and bell and onion with olive oil and salt. Spread on sheet pan, roast 25 min, flipping once, until edges char.
25 min · hands offRice
Cook rice with water and salt. Boil, cover, simmer 18 min. Off heat, rest 5 min. Stir in cilantro and lime juice.
23 min · hands offSpice beans
In small skillet, heat olive oil. Add garlic and cumin and smoked paprika, 30 sec. Add beans and 1/4 cup water and salt. Simmer 5 min, mashing some beans with the spoon.
6 min · hands onWarm tortillas
Warm flour tortillas 20 sec per side in a dry skillet until pliable.
2 min · hands onRoll
Layer on tortillas: rice, beans, roasted peppers, avocado slices, cilantro. Fold sides, roll tight. Optional: sear seam-side down 1 min for color. Serve with lime wedges.
5 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Pinto cook identically - slightly creamier finish.
Serve filling over rice in a bowl. Saves about 3 minutes.
Warm them; use 2 per portion, soft-taco style.
What keeps
Roasted peppers and beans and rice all hold 5 days. Pre-roll burritos, wrap in foil, freeze up to 1 month - reheat from frozen at 350°F for 25 min.
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