Full Instructions — 10 minutes, step-by-step
Editor’s note: I standardized heat and timing for consistent results. Use medium stovetop heat for all pan steps.
Warm your skillet: Place a large skillet over medium heat for about 30 seconds so it’s evenly hot.
Sauté aromatics: Add 2 tbsp oil to the pan and swirl. Add the diced red pepper and onion and sauté 2–3 minutes, stirring, until softened but still bright.
Add beans and corn: Stir in the rinsed black beans and thawed corn. Cook 1–2 minutes until everything is warmed through.
Season well: Sprinkle in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, salt, and pepper. Cook 30–60 seconds while stirring to toast the spices and bring out their flavor.
Finish the filling: Remove pan from heat. Stir in 2 tbsp lime juice and 1/4 cup cilantro. Taste and adjust salt or lime as needed.
Warm tortillas: Warm each tortilla on a dry skillet 20–30 seconds per side, or microwave wrapped in a damp paper towel for 15–20 seconds each. Warm tortillas are easier to fold and less likely to tear.
Assemble: Spread mashed avocado on each warm tortilla, spoon 1/4 of the bean filling down the center, add salsa and vegan cheese if using. Fold the two short ends in, then roll tightly away from you into a burrito shape.
Optional crisp finish: For a crisp exterior, place the rolled burrito seam-side down in a hot skillet and press gently. Toast 1–2 minutes per side until golden and sealed.
Serve: Cut in half if you like, and serve with lime wedges and extra salsa.
How to mash an avocado perfectly (H3)
Cut the avocado in half and remove the pit.
Scoop flesh into a bowl and mash with a fork to your desired texture.
Add a pinch of salt and a squeeze of lime to keep it bright.
Make-ahead & meal-prep options
Prep the filling ahead: Mix the bean/corn/pepper/onion part up to 3 days ahead and refrigerate in an airtight container. Add avocado just before assembling to keep it fresh.
Meal-prep bowls: Make a big batch of filling and portion into bowls with rice or salad greens. Add avocado and toppings when ready to eat.
Freeze the filling: Cool the filling completely and freeze in portions (up to 2 months). Thaw overnight in the fridge and reheat in a skillet.
