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Black Bean Burrito Stack from www.heynutritionlady.com

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 253kcal


  • 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


  • Turn your oven on to 200°C / 400° F to preheat while you get the chopping done.
  • 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!
  • Heat the oil in a large skillet over medium-high heat.
  • 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.
  • Add the garlic and jalapeños and sauté for about 2 minutes more.
  • 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.
  • 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.
  • Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.
  • 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.
  • Repeat layers of filling, cheese, and tortilla until you've run out of filling.
  • Finish with a tortilla on top, and sprinkle it with cheese and a bit of green onion if desired.
  • Place into the oven and bake for about 30 minutes, until the cheese on top is brown and bubbly.
  • Remove from the oven and let stand for about 10 minutes before slicing into wedges to serve.


  • Nutrition values are an estimate only.


Calories: 253kcal | Carbohydrates: 26g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 906mg | Potassium: 553mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1515IU | Vitamin C: 46.8mg | Calcium: 193mg | Iron: 3mg