Black Bean Banger Burrito — Quick, Healthy, and Full of Flavor

Some days you don’t want takeout — you just want something quick, hot, and satisfying. This Black Bean Banger Burrito delivers all that and more: smoky beans, melty cheese, and a crispy tortilla straight from the air fryer. Smart cooking, made simple.

Lou LaMedica

Nov 5, 2025

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Black Bean Banger Burrito

Black Bean Banger Burrito

Some days for lunch, you don’t want takeout. But you’re hungry — so it’s got to be quick. Say less.

This one hits all the right notes: hearty, cheesy, and full of flavor. It starts with Rancho Gordo black beans turned into a smoky, savory stew and ends as a crispy, melty burrito straight from the air fryer.

🫘 The Bean Stew

Ingredients:

2 cups cooked Rancho Gordo black beans (or any good-quality black beans)

1 tablespoon olive oil

½ yellow pepper, finely diced

½ yellow onion, finely diced

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon Rancho Gordo Vaquero chile powder (or other mild chili powder)

½ teaspoon dry oregano

½ cup shredded Niman Ranch ham (or bacon, if that’s what you have)

½ teaspoon Better Than Bouillon (optional, but adds great depth)

Kosher salt and freshly cracked pepper to taste

Method:

Warm olive oil in a skillet over medium heat. Add the yellow pepper, onion, and garlic and cook until soft and fragrant, about 5 minutes. Stir in the tomato paste, chile powder, and oregano, and let them fry for about a minute to deepen the flavor.

Add the beans, a splash of water if needed, and the Better Than Bouillon, then let everything simmer together for 5–10 minutes. Mash a few beans in the pan if you like a thicker, tighter texture. Fold in the ham and let it warm through.

🌯 Assembly

You’ll need:

4 large flour tortillas

½ cup queso dip or melty cheese sauce

1 ½ cups cooked rice (Korean sticky rice, jasmine, or basmati all work)

Juice of 1 fresh lime

½ cup shredded cheese (cheddar or Monterey Jack)

Warm the tortillas in the microwave for 15 seconds to make them pliable. Spread a spoonful of queso down the center of each one. Add a line of rice, a generous scoop of the bean mixture, a squeeze of lime, and a sprinkle of cheese. Roll it tight like you mean it.

🔥 Crisp It Up

Place the burritos seam-side down in your air fryer at 350°F for 4 minutes per side, until golden and crisp. Let them cool for 10–15 minutes before digging in — the cheese inside will be molten.

This is also a great post-gym meal — full of carbs, protein, and flavor. I usually make a few at a time and wrap them in Saran Wrap to store in the fridge. They reheat beautifully in the air fryer or microwave, ready to go when hunger hits.

You can also skip the tortilla and serve this as a simple rice and beans bowl. Finish the beans with a dash of hot sauce and a squeeze of fresh lime — you’ve got a winner there too.

🌶 Optional Add-Ins

Make it your own — these all play beautifully with the base flavors:

Chopped cilantro

Sliced fresh chili or pickled jalapeños

A drizzle of hot sauce or chipotle crema

Fresh salsa or pico de gallo

A spoonful of sour cream or Greek yogurt

I love that it’s quick, healthy, and comes together from what’s already in my fridge or kitchen. That’s smart cooking — simple food that works hard for you.

If you liked this one, you’ll love my version of Red’s Bean and Cheese. Same spirit — simple ingredients, big flavor, and beans doing all the heavy lifting.

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