Barbeque Seitan and Black Bean Burritos Recipe -
Barbeque Seitan and Black Bean Burritos Recipe

Barbeque Seitan and Black Bean Burritos

Recipe by  

"This is an easy, hearty meal for a family or dinner party--burritos also freeze well! Great served with salsa and sour cream! Habanero chile peppers are extremely hot! You might only need half of one to generate enough heat for your tastes! Be careful when you chop the habanero chile, remember to use gloves!"

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Ingredients Edit and Save

Original recipe makes 10 burritos Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
  2. In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
  3. Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside.
  4. In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
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  • Cook's Note:
  • Most flour tortillas are vegetarian or vegan, but some may contain lard. Check the label.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2003

This was a great dish! Chopping veges is the most time consuming part of this dish. But don't let this stop you from making it! I didn't have enough barbeque sauce, so ended up toppin w/grated cheese in an effort to keep the burritos from getting too crispy. They turned out great! Even the kids like them, but one child was turned off by all the onion/bell peppers, the other the seitan. Otherwise, they thought they were great!

Most Helpful Critical Review
May 07, 2005

I hate to rain on the parade, but this one didn't do it for me...WAY too much barbecue sauce. The filling isn't bad by itself, though.

Jun 02, 2003

this was amazing. i will make this again, as the burritos turned out to be so tasty and filling. they freeze well and make great lunches! thanks!

Feb 03, 2004

Real tastey and simple to put together, but watch out for how much chile's you use if children are going to eat it.

Jun 25, 2003

An exceptional recipe. Granted, a bit labor-intensive, unless you have a food processor (I don't), but I found it to be tastier than expected and easy to put together. A did make a few substitutions in the recipe, though. First, I substituted 3 jalepenos for the habanero (my area grocery stores don't even carry serranos) and tofu for seitan (again, my store didn't have it). Second, I used a spicy BBQ sauce -- same amount, just a bit more kick to it. The end result was quite spicy, which is the way I like it, so be careful. :)

Jun 02, 2003

What great taste! I added black olives and extra cilantro. I also added a little cajun seasoning to the rice while it cooked. I surprised my roommate with the recipe, and we both loved it.

Aug 24, 2006

For yummystuff99. Seitan is a meat substitute made from wheat gluten. It has a chewy texture and can be seasoned to taste like just about anything. You can find it at your store usually in the same section you would find veg deli slices and possibly near the water-packed tofu. I highly recommend you give it a try. You can also make it yourself out of vital wheat gluten. There are lots of great recipes out there. My favorite comes from the Post Punk Kitchen website. These burritos were awsome, by the way. My bbq addict fiance refused to share.

Jul 26, 2004

This is a fabulous recipe! I tweaked it just a bit, though. I used jalapenos instead of habaneros, shredded tempeh instead of seitan, and omitted the cilantro & green onions (didn't have them on hand). I added some shredded low-fat cheese, and used a mesquite barbeque sauce, which added a nice flavor. Next time I may add some corn. For spreading in the pan and coating the burritos, I cut the bbq sauce with a bit of water, to make it less gloppy and more of a sauce (I used a very thick bbq sauce). I baked it covered with foil, then removed the foil for the last 5-10 minutes. That kept the burritos nice and moist. The recipe makes a lot; freeze the leftovers individually for quick, microwaveable lunches. This recipe is definitely a keeper and will go into my regular meal rotation!


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  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 83.7 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 1240 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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