Rhonda's Black Bean Veggie Burritos

These black bean burritos are a meatless Mexican-inspired weeknight hero. Bell pepper, onion, garlic, and jalapeño sauté in a splash of balsamic vinegar (the unusual step that gives this recipe its backbone) with cumin, thyme, and cayenne, then two cans of black beans and sweet corn go in along with tomato paste and a splash of soy sauce for umami depth.

The balsamic and soy are the clever twist. They add the kind of savory, almost meaty background notes that make vegetarian Mexican food feel substantial instead of thin.

Rolled into warm flour tortillas and baked until the edges crisp and the filling is piping hot, they come out with that proper burrito-shop snap. Top with salsa, sour cream, avocado slices, or whatever your fridge offers.

Kitchen Tips

• Cook the filling down until it’s truly thick, any moisture turns the tortillas into sog on the pan.
• Warm the flour tortillas in foil or a damp towel in the microwave before filling. Cold tortillas crack when rolled.
• Seam-side down in the baking dish keeps them rolled. No toothpicks needed.
• Brush the tops lightly with oil before baking for a crisper, more golden shell.

Variations

• Add 1 cup cooked rice or quinoa to the filling for heartier, more fillable burritos.
• Sprinkle shredded cheddar or Monterey Jack cheese on top before baking for cheesy baked burritos.
• Swap corn for diced sweet potato (roasted first) for a sweeter, denser filling.