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Just Eats with Chef JJ 313 Recipe Photos

Source: Just Eats with Chef JJ 313 / CLEO TV

See how Chef JJ elevates the flavor of his black bean vegan burrito with the help of one fruit.


  • Grapeseed oil
  • 1 red pepper, small dice
  • 1 poblano pepper small dive
  • 1 red chili, minced
  • 1 medium red onion, small dice
  • 2 tablespoon minced ginger
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 2 cups black beans
  • ¾ cup thinly sliced scallions
  • 1 small white onion, minced
  • 1 cup cherry tomatoes, quartered
  • 1 cup papaya, small diced
  • Juice of 1 lime
  • ¼ cup cilantro, rough chopped
  • Vegan cheese
  • 4-6 pieces Bibb lettuce
  • 4 six-inch vegan tortillas (6 inches)


Heat a large saute pan with oil over medium-high heat. Add the peppers, red onion, ginger, cumin, chili powder, smoked paprika, and salt and begin to sweat down. After a few minutes of cooking the aromatics, add the black beans and toss to combine. In a medium bowl, mix together the scallions, white onion, tomatoes, papaya, lime juice, and salt to taste. Add the cilantro and mix to combine, tasting the papaya and tomato pico de gallo for any adjustments. Heat a griddle or large saute pan over high heat and brush with oil. It helps to warm the tortillas, so they are more pliable. Spoon the black bean filling toward one edge of the tortilla. Add the papaya and tomato pico de gallo on top, sprinkle with cheese, and place a piece of Bibb lettuce on top. Fold the end of the tortilla facing you over the filling. Then fold the two sides in and roll the burrito forward. Place the burrito seam side down on the griddle or pan and sear until the tortilla is golden brown on each side and warmed through so the cheese melts. Serve the tortilla whole or cut it in half.