Black bean, black rice, and black garlic tortillas

Servings: 4 people
Author: Steve Paris
Print Recipe


  • 1 cup dried black beans
  • 5 cloves black garlic
  • 1 cup water
  • 1 cup veggie stock
  • 3 stalks thyme
  • 10 g butter
  • 5 cloves fresh garlic
  • 1 onion
  • 2 red peppers
  • 1/2 cup black rice
  • 1 cup water
  • 1/2 tsp salt
  • 1/4 cup chopped black garlic
  • 150 g fresh mozzarella
  • Salt and pepper to taste
  • 4 tortillas
  • Salad I used Miniature Brassica
  • delectabilia salad dressing



  • Wash the black beans and pick over to make sure any stones of dodgy looking beans are removed
  • Skin onion but keep whole
  • Skin and dice fresh garlic
  • Tie up the stalks of time into a bundle.
  • In a saucepan, simmer the garlic in the butter.
  • Put beans, onion, thyme, stock, and water into a saucepan, so that beans are covered by a couple of inches of liquid
  • Bring to the boil, then reduce and simmer, cover, and simmer for 2 hours. Stir occassionally being careful not to break up the onions. By 2 hours the liquid should be thick and sauce like.
  • Add more water during cooking if necessary to keep the beans very moist.
  • In another saucepan, add the black rice, 1/2 tsp salt, and cup of water.
  • Bring black rice to the boil, reduce to a simmer, cover, and simmer for 40 minutes.
  • Trim the red peppers, smear with olive oil, and roast for 40 minutes at 180 degC.
  • When the beans and rice have cooked, remove the onion from the beans, and add the rice and chopped black garlic.
  • Check seasoning, adding salt and pepper to taste. Simmer 10 more minutes for the flavours to meld.


  • Slice the roasted garlic into strips.
  • Slice the mozzarella cheese into strips.
  • Spread some black bean mix along the tortilla about 1/3 of the way up the circle.
  • Lay some roasted red pepper on to the black bean mix.
  • Lay some mozzarella on the peppers.
  • Roll up the tortilla and put on a baking tray.
  • Repeat for the other tortillas.
  • Bake for 10 minutes at 180 degC.
  • Remove from the oven and allow to cool for 10 minutes.
  • Slice the ends off, then into 4 pieces.
  • Serve with salad and delectabilia salad dressing. I added some smoked kelp to the salad dressing to add a seaside dimension.