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Gluten Free Black Bean Burrito

Updated: Sep 11

A simple, quick, inexpensive meal filled with protein and vitamins. Bite into a nice soft burrito and enjoy a mouthful of flavors - creamy sour cream, tangy salsa, sweet onion, and perfectly seasoned black beans.

Make your burritos if you are not using gluten free store bought. Choose from any of these recipes - gluten free no yeast pita bread or gluten free soft flour tortillas for tacos or gluten free chickpea pancakes - Vegan. I just leave out the vegetables on the chickpea pancakes and make them thinner by adding more water and they are a perfect wrap or soft taco, or Homemade Gluten Free Tortillas.

I used gluten free soft flour tortillas for tacos.

Gluten free baked goods

The holidays are right around the corner. Take a look at

some amazing gluten free baked items.

For the beans and rice:

Drain the black beans and rinse well. Set aside.

Heat oil in a saucepan over medium heat. Sauté onion until translucent. Add garlic, tomatoes, oregano, and sea salt. Add beans and water and bring to a low boil.

Lower heat and allow to simmer until beans soften. If necessary, add more water a little at a time and keep doing so until beans and vegetables are cooked well.

Remove from heat and partially mash beans to thicken if desired, or leave beans whole, then set aside.

Cook rice according to package instructions.

For The Burrito:

I like to use homemade gluten free tortillas. Choose from any recipe above.

Fill a small bowl with beans and chopped tomatoes and rice. Add in quinoa if you are using some.

Spoon beans and chopped tomatoes into the middle of each tortilla. Top with lettuce, salsa,, and any additional ingredients of your choice.

Fold the ends and sides of the tortillas over the filling. Serve immediately and enjoy.


Preparing Black Beans: 1 can black beans drained and rinsed

1 teaspoon olive oil

1/2 cup onion, chopped

2 cloves garlic, minced

3 grape tomatoes, chopped

1/4 teaspoon dried oregano

1/4 teaspoon sea salt

1/4 cup water

For the Burrito: 4 large gluten free Tortillas - I make my own. Choose from any recipe above.

1/2 cup cooked rice

1/2 cup salsa

1 cup cherry tomatoes, halved

1/4 cup Romaine lettuce, shredded

Additional Ingredients: sour cream, optional

cheese of your choice, optional - I used feta

quinoa - mine was leftover - check out how to make quinoa

click picture for link to link party.

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