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Black Bean Cigars

Black Bean Cigars

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I created this one night out of whatever I had on hand that I thought might taste good together--my husband thinks I'm a genius now! We named them 'cigars' because they're shaped like cigars, and if you blow into one end, smoke billows out the other!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet


  1. Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  2. In a large bowl, mix together the potato rounds, tomato, cilantro, black beans, sour cream, shredded cheese, picante sauce, chili powder and cayenne pepper. Spoon about 1/3 cup of the mixture into each tortilla, and roll up. Place filled tortillas seam side down in the prepared baking dish. Spray the tops of the tortilla rolls with cooking spray. Cover the dish with aluminum foil.
  3. Bake for 15 minutes in the preheated oven, remove foil, and continue baking for another 15 minutes, or until golden. Let stand for 5 minutes to set before serving.
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I made this for my vegetarian daughter and was surprised when the whole family helped themselves, not realizing it was a meatless dish. After eating one each we decided we would like the tortilla a little crisper and threw them under the broiler for a few minutes. They were delicious. I made a few minor changes due to the ingredients I had on hand - dried cilantro, medium cheddar and whole wheat wraps. This will be in our regular rotation - finally a dish everyone likes - and it was so quick and easy too! Update: We make this dish often, but to make it even healthier we substitute brown rice for the tater tots.


I love this recipe! My husband didn't even notice there was no beef. I've made this recipe with rice instead of potatoes and it's still great, especially with Ready Rice it's really easy. FINAL TWEAKS: a few handfuls of frozen tator tots, ro-tel instead of tomatoes, 1C salsa, same cheese, sour cream & seasonings. Combine and burrito-roll into six 10" tortillas, line in 9x13 dish, bake UNCOVERED til light brown & crispy. Reheat in oven: 450 uncovered; reheat in microwave: cut in half, 2 minutes on high.


We love this recipe. I have made it three times since I downloaded the recipe in october. For some reason, and people didn't seem to mention this in other reviews, but it was very spicy--too spicy, for me the first time. I don't know I'm a pansy or if I missed something, but it was too hot. So I cut the picante sauce in half the second time and it was much easier to manage (and delicious).