Savorful Guacamole Burritos with Garlicky Balsamic Tomatoes & Black Beans
A hearty vegan burrito, bursting with creamy guacamole, sweet-zingy roasted grape tomatoes, earthy black beans, and aromatic garlic. This simple-to-prepare burrito is packed with flavors, taking your lunch or dinner to the next level.
Preheat your oven to 400 F(200 C). Toss the grape tomatoes and sliced garlic with the balsamic vinegar and olive oil in a baking dish.
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Bake for 20-30 minutes until the tomatoes are soft and juicy. Let them cool.
3
In a mixing bowl, mash the peeled and pitted avocados. Add the lime juice, ground cumin, salt, and black pepper. Stir until everything is well combined.
4
Fold in the cooked black beans to the avocado mixture.
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Gently stir in the cooled roasted tomatoes and garlic.
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Warm the flour tortillas slightly in a dry pan on both sides.
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Divide the guacamole mix between the two warm tortillas. Roll them up tightly, folding in the sides to seal in the filling. Slice in half before serving, if you wish.