black bean burrito stack

Meet the Black Bean Burrito Stack – a quick and easy riff on black bean burritos, with no rolling required! This is a healthy meal the whole family will love.

A slice of black bean burrito stack drizzled with sour cream on a blue plate with a jar of jalapenos in the background

Who loves burritos? I do! I do!

But who feels like rolling burritos can be a complete pain in the B-U-T-T?

Ok, I’ll be honest; burrito rolling is kinda one of my things, so I never let it intimidate me out of making a burrito recipe, as is evidenced by this recipe and this recipe and this recipe. From time to time, though, I just want to slap everything together and call it a burrito making day.

Good news, then! I’ve got a super easy vegetarian burrito recipe I want to introduce you to – no rolling required. Ladies and Gentleman, please meet my friend the quick and easy Black Bean Burrito Stack.

Black Bean Burrito Stack on a piece of brown parchment paper with fresh cilantro sprinkled over top

Stay with me here, folks. The Black Bean Burrito Stack is super simple to make; it starts with a veggie-loaded burrito filling with zucchini, red peppers, tomato, onion, corn, and black beans, sautéed with some jalapeño peppers and spices.

But then instead of fiddling around with burrito rolling you simply spread the filling onto a wholegrain tortilla, top with another tortilla, and repeat until you run out of filling. Sprinkle a little cheese between the layers if you please (I definitely do), and then it all gets baked up, and once you’ve got a cheesy golden lid on top you’re ready to go.

Just slice, top with a drizzle of yoghurt, a sprinkle of cilantro, or some pickled jalapeños (or heck, all three), and you’ve got yourself one delicious meal. It’s that easy.

Overhead photo of black bean burrito stack on a piece of parchment paper

Here’s what you need to make a Black Bean Burrito Stack:

  • Black Beans (obvs)
  • Onion
  • Garlic
  • Jalapenos
  • Corn (frozen is totes fine)
  • Zucchini
  • Tomato
  • Red pepper
  • Spices
  • Cilantro
  • Cheese (optional!)
  • Tortillas

A slice of black bean burrito stack on a blue plate with multicoloured napkins and forks to the side

Tips for making a killer Black Bean Burrito Stack:

  • Get all of your chopping out of the way before you start cooking the filling and it’ll go super fast. You can even chop the day before if you want!
  • You don’t need to let the filling cool before you start stacking since it’s going to get all baked and melty in the oven anyways.
  • Can I make this into a vegan burrito stack? Definitely. Just leave out the cheese or replace it with a non-dairy cheese of your liking.
  • Can I make this black bean burrito stack in advance? Yes! You can assemble it, bake it, and then slices will last for several days in the fridge.
  • Is this recipe freezer friendly? Yes! Just wrap wedges in foil or plastic wrap and they’ll be good in the freezer for a few months.
  • Does this black bean burrito stack make a killer packed lunch? You bet your booty it does! And your co-workers will have lunch envy like you wouldn’t believe.
  • Could I make this recipe into regular rolled burritos? Yup. It’ll make about six full-sized burritos if you’re more a roller than a stacker.
  • Can I make more or less of this recipe? Yes you can! Just adjust the number of servings in the recipe card below and it’ll automatically change the quantities for you.

Overhead photo of plated black bean burrito stack on blue plates

Hey Nutrition Lady, what’s the deal with black beans?

Black beans are a good source of folate, dietary fiber, protein, phosphorus, iron, copper, magnesium, manganese, potassium and vitamin K. The protein-plus-fiber combination in black beans is one of the things that makes them special.

A one cup serving contains 15g of fiber (over half of the daily recommended intake), and 15g of protein. Much of the fiber is indigestible, which supports digestive health, particularly in the lower part of our digestive tract.

The protein-fiber combination is also key in stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace. Black beans are also rich in soluble fiber, which is helpful for lowering blood cholesterol levels and supporting cardiovascular health.

Other tasty burrito recipes you might enjoy:

Roasted Sweet Potato Burrito Bowls
Vegetarian Breakfast Burritos
Vegan Sheet Pan Fajita Bowls
Black Bean and Quinoa Freezer Burritos

Did you make this recipe? Please rate and review below! Tag your Instagram photos with #heynutritionlady and mention @heynutritionlady so we can see and share our favourites!

Black Bean Burrito Stack from
5 from 3 votes

Black Bean Burrito Stack

A quick and easy riff on vegetarian black bean burritos - no rolling required!
Course Main Course
Cuisine Mexican
Keyword Burrito, Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 253 kcal
Author Katie Trant


  • 2 Tbsp canola or olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic crushed
  • ½ - 1 jalapeño seeded and finely minced
  • 1 large red bell pepper diced
  • 1-2 medium zucchini diced
  • 1 cup corn kernels fresh, frozen, or canned are all fine
  • 1 large tomato diced
  • 3 cups cooked black beans 2 cans
  • 1 Tbsp ground cumin
  • 1 tsp hot smoked paprika
  • 1 tsp chilli powder
  • 1 tsp salt
  • ½ bunch cilantro chopped
  • 1 cup shredded cheddar cheese optional
  • 6 large whole wheat tortillas


  1. Turn your oven on to 200°C / 400° F to preheat while you get the chopping done.
  2. Chop the onion, crush the garlic, mince the jalapeño, dice the zucchini and red pepper, and set everything into little bowls or on plates. Now you're ready to go!
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the onions and sauté for about 6-8 minutes, stirring frequently, until the onions are soft and beginning to take on a bit of colour.
  5. Add the garlic and jalapeños and sauté for about 2 minutes more.
  6. Now add the zucchini and red pepper and sauté for 8-10 minutes. The vegetables should be softened but not mushy, and just starting to brown.
  7. At this point add the corn, and tomato and sauté for 2-3 minutes, until the mixture is well heated. Add the black beans, cumin, smoked paprika, chilli, and salt. Stir to combine well.
  8. Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.
  9. Line a baking sheet with parchment paper or tinfoil. Place one tortilla on the baking sheet, and spoon about 1/4 - 1/5 of the filling onto it, spreading it right to the edges. Sprinkle with cheese if using, top with another tortilla. Press down in the center of the next tortilla a bit to prevent a dome shape from forming, and then spoon some more filling on.
  10. Repeat layers of filling, cheese, and tortilla until you've run out of filling.
  11. Finish with a tortilla on top, and sprinkle it with cheese and a bit of green onion if desired.
  12. Place into the oven and bake for about 30 minutes, until the cheese on top is brown and bubbly.
  13. Remove from the oven and let stand for about 10 minutes before slicing into wedges to serve.

Recipe Notes

  • Nutrition values are an estimate only.
Nutrition Facts
Black Bean Burrito Stack
Amount Per Serving
Calories 253 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 19mg6%
Sodium 906mg38%
Potassium 553mg16%
Carbohydrates 26g9%
Fiber 8g32%
Sugar 4g4%
Protein 12g24%
Vitamin A 1515IU30%
Vitamin C 46.8mg57%
Calcium 193mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.





  1. Yvonne says

    I am interested in trying out this recipe. In the instructions you mention quinoa but the quantity is not listed in the ingredients list. Approximately how much did you add? Thanks.

  2. Paula says

    Hi Katie! Black beans are one of my staples as a vegetarian and I am always looking for another way to serve them. This dish looks delicious and I am definitely going to give it a try in the next couple of days. Also, thank you for the added nutritional information.

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