Black bean and beetroot burritos

This recipe is so simple that I nearly didn't post it. It's also very similar to our standard burrito (or quesadilla) dinners. The differences? Instead of kidney beans or black eyed peas this features black beans, and instead of grated zucchini this features grated beetroot.

These are minor changes, but the resulting bean mix is beautiful to look at. I also like to think that the title, black bean and beetroot burritos, is alliteration at its best. It certainly rolls off the tongue (go on, say it a few times!).

One of the reasons I like making burritos is that they can easily be customised to household tastes. This may explain why they were a semi-regular dinner when I was growing up too. Mr Bite has his with avocado, cheese and a modest portion of beans. I have mine with a hefty serve of beans and no avocado or cheese. The other bonus, of course, is that these are so simple to put together. Other than grating vegetables and pre-cooking beans (if you cook from dry), there is hardly any preparation involved.

Mr Bite's cheesy version

This might be a concept rather than a strict recipe, but I do recommend it as an enjoyable weeknight dinner. If you need a meal quickly, it could come together with the aid of basic pantry staples. If you have more time on your hands, feel free to make your own salsa and wrap bread and cook up the beans from dry.

Black bean and beetroot burritos

An easy meal that features gorgeous colours and plenty of nutrition

Vegan

Serves 2 (double quantities if needed)

Print recipe

Ingredients

1-1/2 cups cooked black beans (mine were cooked from dry but tinned would be fine)

1 small red onion, diced

1 small / medium beetroot, grated

1 small / medium carrot, grated

1 cup tomato salsa, homemade or store bought (mine was store bought)

2 to 4 pieces of burrito wrap bread (depending on size and appetite; to serve 2)

Coriander / cilantro, optional

Avocado, optional and to taste

Cheese, optional and to taste

Method

Preheat your oven to 180'C (355'F).

Combine the cooked beans, onion, beetroot, carrot and 3/4 cup of salsa in a large saucepan. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and cook for an additional 5 minutes, covered. The vegetables should be fully cooked.

Line a baking or casserole dish (one with edges) with baking paper. Take one piece of burrito bread, place it in the dish, and fill with bean mixture. Top with optional coriander, avocado and cheese. Fold in the top edges of the bread and seal using a small amount of the remaining salsa. Drizzle extra salsa over the top and add additional cheese if desired.

Repeat for the remaining burritos, then bake for 20 to 25 minutes. These will cope with up to 30 minutes of baking, but any longer will lead to over-cooking as shown below!

Serve with a side salad.

A little over-baked but still delicious

What weeknight dinners do you have on high rotation?

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