Video: Black Bean Dip Burritos

This week’s recipe is a little late to give you all time to recover from Christmas, and these black bean dip burritos might be just what you need as an antidote to the festive menu. They’re a little bit off the beaten track as we’re actually making a dip, but it also works as a fantastic burrito filling.


Black Bean Dip Burritos
Black Bean Dip Burritos

This dish might be Mexican-inspired but it has a lot of familiar flourishes, and it’s an incredibly versatile recipe. Don’t bother blending it and you have a bean dish you could combine with a salad or serve in burritos. Add lots more water and you could make yourself a soup. It has a lot going for it, and it’s awesomely simple.

Black Bean Dip Burritos
Black Bean Dip Burritos

You probably have all of these ingredients in your house right now, especially if you’re a Mexican food enthusiast like we are. That means it’s something you can put together even when you’re in a hurry.

Black Bean Dip Burritos
Black Bean Dip Burritos

We served it up with our own guacamole recipe and a little bit of grated cheese – hot beans, cold guac, and lovely melty cheese all make these burritos fun to eat. And squishy.

Black Bean Dip Burritos
Black Bean Dip Burritos

Oh, don’t worry about that guac recipe by the way – it’s coming soon. In the meantime, scroll down and enjoy our black bean dip!

Black Bean Dip Burritos
Black Bean Dip Burritos
Course: lunch, Main Course, Side Dish
Cuisine: Mexican
Author: VegBurge
  • 425 g black beans
  • 1 onion chopped
  • 1 red pepper chopped
  • 1 vegetable stock cube
  • 1/2 tsp ancho chilli flakes
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp BBQ herb mix
  • 1/4 tsp thyme
  • 1 tsp Marmite
  • 4 tortilla wraps
  • 4 tbsp guacamole
  • 50 g grated cheese
  1. Start by prepping your veg and adding it to a hot frying pan with a little oil. Get the onions, beans, and peppers cooking and wait until the onions are starting to turn translucent, stirring regularly.

  2. Add all of the herbs and stir to mix while still on the heat.

  3. Add in the stock cube with 100ml of hot water. This will be a very thick stock so not like the packet instructions at all! 

  4. Add the Marmite. Cook until the water is more or less absorbed, and the mixture is cooked through.

  5. Use a stick blender to turn the mixture into a smoother texture. You may wish to add a little extra water at this point to ease the blending. 

  6. Serve in tortilla wraps with guacamole and cheese - sour cream and jalapenos also optional!

Recipe Notes

This recipe will give you enough for the four wraps plus plenty left over, so it should be enough to serve as much as eight wraps too.


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