Pineapple Jalapeno Black Bean Burritos Recipe

Black beans: These provide a hearty and protein-rich base for the burritos.

Pineapple: Adds a juicy sweetness that contrasts nicely with the spicy jalapeno.

Jalapeno: Brings a fresh, spicy heat to the dish.

Red bell pepper: Adds color and a mild, sweet crunch.

Cumin: A warm spice that gives the filling a smoky flavor.

Chili powder: Adds depth and a little extra heat.

Tortillas: The soft wrap that holds everything together.

Cheddar cheese: Melts over the filling for a creamy, savory touch.

Olive oil: Used to cook the veggies and bring all the flavors together.

One of the most helpful moves in this recipe is warming the tortillas before you fill them. It might seem simple, but doing this right makes rolling your burritos way easier and keeps everything nice and warm. Here’s how you can do it step by step:

1. If you’re using a skillet, heat it over medium heat but don’t add any oil.
2. Place one tortilla flat in the skillet. Let it warm for about 20 to 30 seconds until it’s soft and a little bit warm to the touch.
3. Flip it over and warm the other side for the same amount of time.
4. If you’re in a hurry, you can also wrap a stack of tortillas in a damp paper towel and microwave them for about 30 seconds.

Warming the tortillas makes them more flexible, so they won’t tear or crack when you roll up your black bean and pineapple filling. Plus, warm tortillas taste better and help melt the cheddar cheese a little, which makes every bite extra tasty.

When I first tried this, I didn’t warm the tortillas and ended up with a few burritos that fell apart because the tortillas were too stiff. After that, I always warm them, and it’s made a big difference. Also, warming them one by one in a skillet feels a bit slow, so I like the microwave trick when I’m short on time—it’s a neat shortcut that still works great!

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a suitable replacement.

• diced pineapple - Substitute with mango: Mango provides a similar sweetness and tropical flavor that complements the spiciness of the jalapeno.

• diced jalapeno - Substitute with serrano pepper: Serrano peppers offer a similar heat level and flavor, making them a good alternative.

• diced red bell pepper - Substitute with diced green bell pepper: Green bell peppers have a similar texture and slightly different flavor, which can still work well in the recipe.

• cumin - Substitute with ground coriander: Ground coriander has a warm, slightly citrusy flavor that can mimic the earthiness of cumin.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smokiness that can replace the chili powder.

• large tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a similar texture and are a healthier alternative.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that complements the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good substitute for olive oil.

• Allow the black bean mixture to cool completely before storing. This helps maintain the texture and prevents sogginess.
• Wrap each burrito individually in aluminum foil or plastic wrap. This ensures they stay fresh and are easy to grab for a quick meal.
• Place the wrapped burritos in an airtight container or a resealable freezer bag. This prevents freezer burn and keeps them tasting fresh.
• Label the container or bag with the date. This helps you keep track of how long they’ve been stored.
• Store the burritos in the refrigerator for up to 4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to eat, unwrap the burrito and reheat in the microwave for 1-2 minutes if refrigerated, or 3-4 minutes if frozen. Alternatively, you can reheat them in the oven at 350°F (175°C) for 10-15 minutes if refrigerated, or 20-25 minutes if frozen.
• For a crispy exterior, reheat the burritos in a skillet over medium heat for a few minutes on each side until heated through.
• If you prefer, you can also reheat the burritos in an air fryer at 350°F (175°C) for 5-7 minutes if refrigerated, or 10-12 minutes if frozen.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each burrito in aluminum foil to keep them moist. Place the wrapped burritos on a baking sheet and heat for about 15-20 minutes, or until they are warmed through. This method ensures the tortillas stay soft and the cheese melts perfectly.

• Microwave Method: Place the burrito on a microwave-safe plate. Cover it with a damp paper towel to prevent the tortilla from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in a slightly softer tortilla.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the burrito in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the burrito is warmed through and the tortilla is slightly crispy. This method adds a delightful crunch to the tortilla.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the burrito on the toaster oven rack or a baking sheet. Heat for about 10-15 minutes, or until warmed through. This method is great for achieving a crispy tortilla without drying it out.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the burrito in the air fryer basket and heat for about 5-7 minutes. This method gives the tortilla a nice, crispy texture while keeping the inside warm and melty.

• Skillet: A skillet is essential for sautéing the diced jalapeno and red bell pepper, as well as cooking the black bean mixture.

• Spatula: A spatula is useful for stirring the ingredients in the skillet to ensure even cooking.

• Can opener: A can opener is needed to open the can of black beans.

• Cutting board: A cutting board provides a safe surface for dicing the pineapple, jalapeno, and red bell pepper.

• Chef's knife: A chef's knife is used for dicing the pineapple, jalapeno, and red bell pepper.

• Measuring spoons: Measuring spoons are necessary for accurately measuring the cumin and chili powder.

• Microwave: A microwave can be used to warm the tortillas quickly.

• Plate: A plate is useful for assembling the burritos and serving them.

• Cheese grater: A cheese grater is needed if you are shredding the cheddar cheese from a block.

• Serving spoon: A serving spoon helps in spooning the black bean mixture onto each tortilla.

Prepare ingredients in advance: Dice the pineapple, jalapeno, and red bell pepper ahead of time and store them in the fridge.

Use canned beans: Opt for canned black beans to save time on soaking and cooking.

Preheat tortillas: Warm the tortillas in the microwave while cooking the filling to streamline the process.

Batch cook: Double the recipe and freeze extra burritos for a quick meal later.

Shred cheese in bulk: Shred a large block of cheddar cheese at once and store it for future use.