Black Bean and Smashed Avocado Burritos

I’ve been in search of the perfect vegetarian recipe where someone who normally loves meat could eat it and not miss the meat at all. I wanted something that wasn’t just good “for a vegetarian meal”, but was good full stop. I came across this black bean and avocado taco recipe. It had what I was looking for – something quick, easy and filling. I made a variation of it with what I had on hand, and came up with something I was pretty happy with.

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Sadly we are a family of picky eaters, and nearly everyone had something they wanted done differently. The black beans were under-cooked for some, over-cooked for others. A salad with just a few vegetables wasn’t good enough, we needed more vegetables. Someone wanted grated cheese, but the pre-grated cheese wasn’t strong enough so I had to get the strong cheese which comes in a block and grate it myself. Someone else wanted to add corn chips but that person also wanted to eat the entire packet of corn chips before I had a chance to use them, which means every time we make these burritos now we have to buy two packets of chips. You get the idea.

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After satisfying as many critics as I could, I finally got my burritos to a point where I think most people liked them. I was telling Scruff I could probably finalise the recipe that day and have another blog post ready by the weekend when he pointed out that since we’re food bloggers now we really can’t put up a post that involves store-bought salsa, we should really be making it from scratch (!!!).

After a lot of grumbling and slamming a few salsa jars around, I now give you the perfect vegetarian recipe, with each element so good that even the most committed meat eater will enjoy!

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If you are short on time, you can make the black beans and salsa beforehand. Put them in an airtight container and store in the fridge for up to three days. The salads and avocado are best prepared as close as possible to serving, otherwise the salad goes soggy and the avocado goes brown. They will sit happily though for a few hours. And finally, I fully support any short cut that saves your sanity, even if it’s shop bought salsa or pre-grated cheese.

– Steph

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Black Bean and Smashed Avocado Burritos

  • Servings: 6 Burritos
  • Difficulty: Easy
  • Print


  • 6 burrito wraps
  • Cheddar, grated (preferably maturity strength of 5)
  • Sour cream
  • Corn chips, crushed into smallish/bite-sized pieces

Black Beans

  • 1 cup black beans
  • 1.25 L boiling water
  • 1/2 red onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

Salsa Sauce

  • 1 onion, roughly chopped
  • 1/2 red capsicum, deseeded and roughly chopped
  • 1/2 green capsicum, deseeded and roughly chopped
  • 1 garlic clove, roughly chopped
  • 1x can chopped tomatoes
  • 1 teaspoon palm vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon corn flour
  • 2 tablespoons of water

Sweetcorn and Tomato Salad

  • 1 ear of sweetcorn
  • 2 tomatoes, chopped
  • 1/4 green apple, cut into matchsticks
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh coriander, roughly chopped
  • 1 teaspoon fresh lime juice

Smashed Avocado

  • 2 ripe avocados
  • 1/2 teaspoon fresh lime juice
  • Salt and pepper to taste


Black Beans

  1. Rinse the black beans under cold running water, then place into a medium saucepan with the boiling water. Bring to a boil over high heat, then reduce heat to medium and cook for 50-60 minutes or until cooked through.
  2. Heat a frying pan over medium to high heat. Fry onion for five minutes or until softened.
  3. Mix together the seasonings, then along with the garlic add into the frying pan and cook for another 30 seconds or so until aromatic.
  4. Add the black beans, along with the cooking water, to the frying pan and cook until the liquid has been absorbed.

Salsa Sauce

  1. Fry the onion in a medium saucepan until softened (3-5 minutes).
  2. Add the red and green capsicum and fry for another minute.
  3. Add the garlic and fry for another minute.
  4. Add the canned tomatoes, vinegar and seasoning. Bring to the boil, then reduce to a simmer and cook for five minutes.
  5. Use a stick blender to blend to desired consistency (I like a chunky sauce).
  6. In a small bowl mix the cornstarch with the water, then stir through the sauce.
  7. Return to the boil and cook, stirring, until the sauce has thickened.

Sweetcorn and Tomato Salad

  1. Cover the corn with boiling water, then boil on medium high heat for five minutes. Rinse under cold water until it’s cool enough to handle, then cut off the kernels.
  2. Place the kernels, tomatoes, apple, coriander, red onion and lime juice into a medium salad bowl and toss through.

Smashed Avocado

  1. Mash the avocado in a bowl.
  2. Stir through lime juice.
  3. Season with salt and pepper.

To Serve

  1. Warm the tortilla wrappers per packet instructions.
  2. Smear a teaspoon of sour cream down the middle of the tortilla.
  3. Top with salad, cheese, smashed avocado, black beans, salsa and corn chips.
  4. Wrap burrito.

Ideas for Leftovers

  1. Make nachos out of leftover beans, corn chips, salsa, avocado, cheese and sour cream.
  2. The black beans are a great component that work well with rice bowls and pasta bowls.
  3. Put the smashed avocado on toast.
  4. Break the buritto wrappers into pieces, drizzle with olive oil and season with salt and pepper then put in the oven at 180 degrees for 5-10 minutes until crispy. Eat on their own or with dip.
  5. Use up the remaining apple with our Sweetcorn and Chickpea Fritters or Vietnamese Beef and Watercress Salad.
  6. Use the leftover coriander in our Rice Paper RollsVietnamese Chicken Soup with Glass Noodles or Spring Roll Noodle Bowls

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