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Black Bean and Avocado Burritos

Rated as 4.5 out of 5 Stars

"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."
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31 m servings 570
Original recipe yields 8 servings (8 burritos)


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  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; 28.3 66.4 18.3 16 882 Full nutrition

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Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

Topped with a couple eggs over easy, this is my favorite healthy breakfast.

Most helpful critical review

Instead of using canned corn, I steamed frozen corn to add to more of a fresh flavor. I also added some lime juice to prevent the avocados from turning too fast. Also, I think I would use two...

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Most positive
Least positive

Topped with a couple eggs over easy, this is my favorite healthy breakfast.

I first followed this recipe exactly, and found it needed something more. I ended up adding significantly more vinegar, as well as a splash of lime juice. I personally, would have also liked t...

This is my new favorite recipe! These are delicious and easy. Makes a ton! One tip is make sure the avocados are ripe :)

Little salty for my taste but I can easily adjust that for next time, and a little lime also goes well with the burrito. I used an oven instead of a microwave so if you don't have access to a mi...

Very tasty! One of our favorites.

This was good. After tasting it as written I decided that this needed more vinegar but that was the only change I made.

S is an amazing recipe, light and simple. I added jalapeño juice and used a Mexican cheese blend and backed it at 350 for about ten minutes. It was a keeper for sure

I put slices of avocado on top instead of in the black bean mix so that we could eat left overs without the avocado turning brown. These are delicious!!

This taste great. Left out the veggie oil. The tomatoes had juice which took the place of the oil. I did olives to the dish.