Ready to transport your taste buds? These incredible burritos are packed with the perfect balance of savory, sweet, and spicy. We’re talking smoky ancho chili-spiced black beans, sweet caramelized plantains, and a salty sprinkle of crumbly queso fresco. It’s a flavor combination that tastes truly authentic and is guaranteed to become a new weeknight favorite!
Ingredients
• 2 tablespoons / 30 ml vegetable oil
• 2 (15.25-ounce) / 2 (432 g) cans black beans, drained and rinsed
• 1/4 cup / 60 ml salsa
• 1 teaspoon / 5 ml dried oregano
• 1 teaspoon / 5 ml ground cumin
• 1 teaspoon / 5 ml ancho chili powder
• 1 yellow plantain, peeled
• 2 (9-inch) / 2 (23 cm) whole wheat tortillas
• 4 tablespoons / 30 g queso fresco, crumbled
• Snipped fresh cilantro for garnish
Instructions
1. Make the Refried Beans: Heat vegetable oil in a large skillet over medium heat. Add the drained and rinsed black beans. As they cook, stir and mash them with the back of a spoon or a potato masher to create a chunky, refried texture. Stir in the salsa, dried oregano, ground cumin, and ancho chili powder. Continue cooking and mashing for about 5 minutes until heated through and fragrant. Set aside.
2. Pan-Fry the Plantains: While the beans cook, prepare the plantain. Peel and slice it in half lengthwise, then cut each half into quarters. Lightly coat a nonstick skillet with cooking spray and heat over medium-high heat. Pan-fry the plantain pieces for 2-3 minutes per side, until beautifully browned and caramelized.
3. Assemble the Burritos: Remove the plantains from the skillet and warm the tortillas in the same pan for about 30 seconds per side until soft and pliable. Lay a warm tortilla on a plate. Spoon half of the bean mixture onto one side, top with 2 pieces of fried plantain, and sprinkle with 2 tablespoons of queso fresco and fresh cilantro. Fold into a burrito and repeat with the remaining . Serve immediately.
Nutritional Information
• (per serving)
• Calories: 650 kcal
• Protein: 25 g
• Fat: 22 g
• Carbohydrates: 95 g
• Fiber: 20 g
Pro Tips
• For sweeter plantains, use one that is mostly yellow with black spots. For a more starchy, potato-like texture, use a greener plantain.
• If you can’t find queso fresco, feta or a mild goat cheese make excellent substitutes, offering a similar salty, crumbly texture.
• No potato masher? The back of a sturdy wooden spoon or a fork works perfectly for mashing the black beans directly in the skillet.
• Boost the veggie content by sautéing 1/2 cup of diced onions and a bell pepper in the skillet before adding the beans.
FAQ
Q: Can I make these black bean and plantain burritos vegan
A: Absolutely! To make this recipe vegan, simply omit the queso fresco or substitute it with your favorite dairy-free crumbled cheese. The burritos are just as delicious without it.
Q: Is this vegetarian burrito a good source of protein
A: Yes, this is a great high-protein vegetarian meal. Each serving contains approximately 25 grams of protein, primarily from the black beans and whole wheat tortilla. For an extra protein boost, consider adding a scoop of cooked quinoa to the filling.
Q: How can I store and reheat leftover burritos
A: For best results, store the bean mixture and fried plantains in separate airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat the fillings and assemble with a fresh tortilla. You can also pre-assemble the burritos, wrap them tightly in foil, and reheat in an oven or air fryer until warmed through.
Q: How do I make this recipe gluten-free
A: Making these burritos gluten-free is simple. Just swap the whole wheat tortillas for your favorite certified gluten-free corn or alternative flour tortillas. All other ingredients in the recipe are naturally gluten-free.
