Lamb and Black Beans Burritos bring an exciting spin to your regular burrito night. I first tried this recipe when looking for new ways to use lamb, and it quickly became a family favorite. The tender lamb strips pick up amazing flavors from the marinade, while the black beans add substance and nutrition. It’s a simple recipe that looks impressive and tastes even better.
About the Recipe
This recipe takes classic burrito ingredients but switches things up by using lamb instead of beef or chicken. The meat marinates in a blend of lime, garlic, and spices, creating deep, rich flavors. The black beans get a boost from cumin, making them much more than just a filling. It’s an easy recipe that feels special enough for guests but simple enough for weeknight dinners.
Why You’ll Love This Recipe
You’ll love how the lamb becomes tender and flavorful after marinating. The combination of spices creates wonderful aromas while cooking, and the finished burritos have the perfect balance of textures – from the soft tortillas to the meaty filling. The recipe is pretty forgiving, so you can adjust the spice levels to your taste. Plus, the prep work is minimal – just mix the marinade, let it do its magic, and cook.
Lamb and Black Beans Burritos
Cooking Tips
– Don’t skip the marinating time – it makes the lamb extra tender
– Heat your tortillas just before assembly so they stay flexible
– Cook the lamb on high heat to get nice browning without overcooking
– Keep the heated tortillas wrapped in foil to prevent them from drying out
– Pat the marinated lamb dry before cooking for better browning
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 4 hours 30 minutes (including marinating). Serve hot with extra lime wedges and salsa. These burritos are best eaten fresh, but you can store leftover filling separately from tortillas in the fridge for up to 2 days. Reheat the filling in a pan before assembling.
Similar Recipes
- Beef and Bean Burritos
- Spiced Lamb Tacos
- Black Bean Quesadillas
Lamb and Black Beans Burritos
Ingredients
- 650 gms Lean Lamb
- 3 Garlic Cloves (finely chopped)
- Juice of 1/2 Lime
- 1/2 tsp Mild Chilli Powder
- 1/2 tsp Ground Cumin
- Dried Oregano Leaves (large pinch,crushed)
- 1 to 2 tbsp Extra Virgin Olive Oil
- 400 gms Cooked Black Beans (seasoned with a little cumin, salt and pepper)
- 4 Flour Tortillas (large)
- 2 to 3 Fresh Coriander (chopped (plus a few sprigs to garnish))
- Chipotle Salsa (optional)
- Salt and Pepper
- Lime Wedges to serve (optional)
Instructions
- Slice the lamb into thin strips, then combine with the garlic, lime juice, chilli powder, cumin, oregano and oil in a non-metallic bowl.
- Season with salt and pepper.
- Cover and marinate in the refrigerator for 4 hours.
- Warm the black beans with a little water in a saucepan.
- Heat the tortillas in an unoiled non-stick frying pan, sprinkling them with a few drops of water as they heat.
- Wrap the tortillas in foil to keep them warm.
- Stir fry the lamb in a heavy based non-stick frying pan over high heat until browned on all sides.
- Remove the pan from the heat.
- Spoon some of the beans and browned meat into a tortilla, sprinkle wiith coriander, then add a little salsa and fold in the sides.
- Repeat with the remaining tortillas.
- Garnish with coriander sprigs and serve at once with lime wedges.
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Frequently Asked Questions
Can I use different meat instead of lamb?
Yes. Beef strips or chicken work well too. Just adjust cooking time – beef needs similar timing to lamb, while chicken cooks faster. Keep an eye on the meat to avoid overcooking.
How spicy is this recipe?
It’s mild. The recipe uses just a small amount of mild chili powder. You can adjust the heat by adding more chili powder or using hot salsa when serving.
Can I prepare the filling ahead of time?
Yes, you can cook the lamb and beans a day ahead. Store them separately in the fridge and reheat gently before assembling your burritos. Fresh tortillas work best for wrapping.
