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Chipotle Beef and Black Bean Burrito with Peri Peri Sauce

Makes 8 burritos
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Course: Main
Cuisine: Mexican
Keyword: beef burrito
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 -6
Author: Julia Frey of Vikalinka


For the Beef and Black Bean Filling

  • 2 tbsp- olive oil
  • 1 lbs- ground beef
  • 1- onion
  • 2-3- garlic cloves
  • 1 tbsp- tomato paste
  • 1-2 tbsp cumin
  • 2 tsp coriander
  • 1/2-1 tsp chilli powder
  • 1/2 tsp chipotle paste dry or canned
  • salt
  • 1/2 cup- water
  • 1 can/1 1/2 cups- black beans half of it blended in food processor or blender, another half reserved for optional add-ons.

For Pico de Gallo

  • 4 tomatoes large
  • 1- red onion medium
  • 1/2-1 depending on your taste- red chilli
  • 1 cup- cilantro/coriander packed
  • 1-2- garlic cloves
  • 1/2 lime- juice of
  • Salt-1/4 tsp.

For Peri Peri sauce

  • 1/2 cup- mayonnaise light
  • 1-2 tsp- peri peri sauce or any other hot sauce

Burrito add-ons (optional)

  • Sliced avocado
  • Grated Cheese
  • Corn
  • Cilantro
  • Black Beans
  • Salad greens

Flour or Corn Tortillas-8 medium


    • Heat the olive oil in a large pan and dice the onion.
    • Cook the onion over low heat for 5-7 minutes, add minced garlic and cook for 2 minutes longer.
    • Add ground beef and brown until no longer pink.
    • Add cumin, chilli powder, chipotle peppers, salt and tomato paste, stir to combine.
    • Process half of the black beans into a paste in a food processor with a splash of water.
    • Add the black bean paste and 1/2 cup of water, turn the heat up and bring to a boil.
    • Lower the heat, cover with a lid and let it simmer for 30 minutes stirring occasionally.
    • While the beef is cooking make your Pico de Gallo.
    • Add a quartered onion, garlic, cilantro and a fresh, deseeded chilli to the bowl of a food processor and pulse until roughly chopped.
    • Add tomatoes, salt and lime juice. Pulse until desired consistency. Alternatively you can finely dice all ingredients for a more authentic look but who has the time!
    • Your meat and bean filling is ready when it's no longer soupy.
    • Taste for the right combination of spices and salt, adjust your seasoning if needed and take off the heat.
    • Mix light mayo with peri peri sauce.
    • Assemble your burritos by scooping 1/4 cup of beef and black bean filling and topping it with a variety add-ons listed in the ingredients. Drizzle with peri-peri sauce and roll your burrito.
    • Serve with Pico de Gallo and guacamole.