Black bean and plantain burritos are the sweet-savory weeknight trick I pull whenever I am bored of everything else. Cumin-and-ancho black beans and seared ripe yellow plantain roll up with queso fresco and cilantro in whole wheat tortillas. Twenty-five minutes, two very big burritos.
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 (1 fl oz) vegetable oil
• 2 (15.25-ounce) / 2 (432 g / 15.2 oz) cans black beans, drained and rinsed
• 1/4 cup / 60 ml salsa
• 1 teaspoon / 5 ml (0.2 fl oz) dried oregano
• 1 teaspoon / 5 ml (0.2 fl oz) ground cumin
• 1 teaspoon / 5 ml (0.2 fl oz) ancho chili powder
• 1 yellow plantain, peeled
• 2 (9-inch) / 2 (23 cm) whole wheat tortillas
• 4 tablespoons / 30 g (1.06 oz) 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 (30 ml / 1 fl oz) 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 (480 ml) 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 (0.88 oz / 24.9 g) 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.
More Recipes You’ll Love
- Pistachio Cardamom Shortbreads
- Spicy Orange & Ginger Soy Steak Stir-Fry
- Curried Greens and Eggplant BAIGAN SAK
Black Bean and Plantain Burritos
Ingredients
Method
- 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.
- 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.
- 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 (30 ml / 1 fl oz) of queso fresco and fresh cilantro.
- Fold into a burrito and repeat with the remaining .
- Serve immediately.
