Black Bean and Avocado Burritos


This fresh, versatile salsa makes a great dip on its own, but it's equally good wrapped in a warm tortilla. For breakfast burritos, add an egg or two cooked to your taste. Salsa may also be enjoyed plain with tortillas chips.

Prep Time:
30 mins
Cook Time:
1 mins
Total Time:
31 mins
8 burritos


  • 4 avocados - peeled, pitted, and cubed

  • 3 tomatoes, diced

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 1 (14 ounce) can corn, rinsed and drained

  • 1 small bunch fresh cilantro, chopped

  • ½ red onion, minced

  • 2 tablespoons vegetable oil

  • 1 tablespoon red wine vinegar


  • 1 teaspoon ground black pepper

  • 8 (8 inch) flour tortillas

  • 1 cup shredded Monterey Jack cheese

  • ¼ cup sour cream, or to taste


  1. Combine avocados, tomatoes, black beans, corn, cilantro, red onion, oil, vinegar, salt, and black pepper in a bowl until salsa is well mixed.

  2. Spoon salsa into each tortilla and top with Monterey Jack cheese. Roll tortilla around filling to create a burrito.

  3. Warm burritos on a microwave-safe plate in the microwave until cheese is melted and salsa is warmed, about 45 seconds. Top burritos with sour cream.

Nutrition Facts (per serving)

570 Calories
28g Fat
66g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 570
% Daily Value *
Total Fat 28g 36%
Saturated Fat 7g 37%
Cholesterol 16mg 5%
Sodium 882mg 38%
Total Carbohydrate 66g 24%
Dietary Fiber 18g 63%
Total Sugars 4g
Protein 18g
Vitamin C 22mg 110%
Calcium 195mg 15%
Iron 5mg 28%
Potassium 1134mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.