Past Recipes
Black Bean Burritos

Black Bean Burritos with Pico de Gallo and Guacamole

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Burritos may just be the perfect food—easy to make, endlessly customizable, and perfect for eating on-the-go. In this Encore favorite, warm flour tortillas are stuffed with a no-cook filling of sweet corn, hearty black beans, cheese, and creamy homemade guacamole. Pico de gallo made with tomato, onion, cilantro, and jalapeño brightens up this fantastic dinner, which is as simple as stuff, roll, heat, and eat!
  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 740
  • Protein 24g
  • Total Carb 86g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • avocado
    • 1
    • avocado
  • cilantro
    • 1/4 ounce
    • cilantro
  • flour tortillas
    • 2
    • flour tortillas
  • red onion
    • 1
    • red onion
  • ají amarillo chile paste
    • 1 teaspoon
    • ají amarillo chile paste
  • limes
    • 2
    • limes
  • shredded Monterey Jack cheese
    • 2 ounces
    • shredded Monterey Jack cheese
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • Cholula hot sauce
    • 2 packets
    • Cholula hot sauce
  • corn
    • 1 cup
    • corn
  • jalapeño
    • 1
    • jalapeño
  • tomatoes
    • 2
    • tomatoes
  • black beans
    • 1 cup
    • black beans

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • 12" large pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Halve limes. Peel onion and cut into small dice to yield ¼ cup, saving any remainder for another recipe. Rinse remaining produce. Cut tomatoes into ¼-inch dice. Pick cilantro leaves, discarding stems. Rinse black beans, place in a medium bowl, and set aside for making burrito filling. Halve jalapeño lengthwise. Using a knife tip, discard seeds and stem, then finely chop up to half of pepper.

  2. Make Burrito Filling

    Make Burrito Filling

    Add cabbage, Monterey Jack, corn, ají amarillo paste (skip or use half for less heat), and 1 tablespoon olive oil to bowl with black beans. Season with ¼ teaspoon salt and pepper as desired, and stir to combine. Set aside until ready to assemble burritos.

  3. Make Guacamole

    Make Guacamole

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh into a separate medium bowl, discarding skin. Add Cholula (skip or use half for less heat), juice of 1 lime, and half of diced onion. Using a fork, mash together until fully combined. Season with ¼ teaspoon salt and pepper as desired.

  4. Assemble and Cook Burritos

    Assemble and Cook Burritos

    Lay tortillas on a clean, dry surface and spread with half of guacamole, reserving remainder for serving. Add filling in a horizontal line on top of guacamole, leaving a 1-inch border on both ends. Fold in sides, then roll up tightly away from you to seal. Arrange burritos seam-side down in a large pan over medium heat. Cover pan and cook until warmed through and lightly toasted, 6-8 minutes.

  5. Make Pico de Gallo

    Make Pico de Gallo

    While burritos cook, wipe bowl from filling clean. Add tomatoes, cilantro, chopped jalapeño, remaining diced onion, and juice of remaining lime, and stir to combine. Season with ¼ teaspoon salt and pepper as desired, and set aside until ready to serve.

  6. Plate Black Bean Burritos

    Plate Black Bean Burritos

    Halve burritos on a diagonal, and serve with pico de gallo and remaining guacamole for dipping. Dig in!

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