Refried Black Beans in Burritos

I am a big fan of refried beans, but when I read the nutritional ingredients on the pre-made ones I felt like I was having a heart attack before I even ate it. Crazy amounts of sodium and fat. So I decided to make my own!

Mix up these homemade refried beans in layer dips, burritos, tacos and whatever else you can think of. They have way less salt than the average pre-made can of refried beans and they’re packed with protein, iron and fibre.

As for the burritos, the tahini, roasted red peppers and veggie “ground beef” mix together with cheese, sweet potato, lettuce, pickled eggplant and salsa really well. It’s a little bit of an unconventional burrito combination, but trust me, it works! Just see for yourself.

Side note: My oven is broken! I am so sad, I don’t have the slightest clue why it isn’t working but it has limited what I can post right now. Also, this time of year is the craziest for me in school, so if my posts are less frequent that’s why, but I’ll try my best!


Re-fried Black Beans

  • 1 can black beans, rinsed
  • 1/2 cup water
  • 1/2 onion, minced
  • 1 clove garlic, finely minced
  • Pinch of chili flakes
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. pepper


  • 4 12-inch tortillas
  • 1 sweet potato, cubed and baked
  • 2 cups refried beans (see above)
  • 1/2 cup cheddar or marble cheese, shredded
  • 1/4 cup roasted red pepper, sliced
  • 1/4 cup pickled eggplant, sliced
  • 1 package of Yves veggie “ground beef”
  • 1/4 cup tahini
  • 1/4 cup fresh lettuce, chopped
  • Salsa to garnish


In a large bowl, mash black beans with a fork until a smooth paste. You can also use a food processor to save time. It’s ok if there’s still some chunks, I had plenty and it tasted just as good!

In a medium-sized saucepan, add black beans, water, salt, pepper and chili flakes. Mix until well blended, then add onion, garlic and smoked paprika.

Cook for 5 minutes on medium-high heat, until the onions are lightly cooked and all the ingredients are giving off an aroma. Set beans aside.

Once your beans are set aside, use the frying pan to heat up the roasted red pepper and pickled eggplant.

In a separate frying pan, cook veggie “ground beef” for 5-10 minutes until browned.

Heat the tortillas and layer all your ingredients up however you like. Devour immediately!

2 Comments Add yours

  1. gorgeous – those sound like such pleasing wraps 🙂

  2. Jum! Making me hungry!!

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