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Delicious Bean and Rice Burrito Recipe

Bean and rice burritos may be quickly topped with anything you have on hand and are created with cupboard essentials. This bean burrito dish may be used on Meatless Monday, Taco Tuesday, or any other day of the week. I enjoy a quick and satisfying supper.

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Bean and Rice Burrito


Although most bean and rice burritos contain cheese, I made mine without any. Please understand me; I adore cheese. However, without it, my body feels a lot better. Therefore this bean burrito’s stuffing is a smooth avocado.

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If cheese gives you warm fuzzies, add some, but I dare you to try it my way first. Then, decide if the dairy is #worth it after that.

Taco seasoning is also included in this recipe. Although many pre-made versions contain additives, store-bought items are OK. I have a fantastic recipe for homemade taco seasoning in my cookbook Simple Green Meals. I usually multiply the recipe for taco seasoning by three and put some in the spice cabinet for quick access.


  • Rice should first be prepared as directed. Then, start working on the filling while it is cooking. A cast iron pan works best for this recipe because it gives the ingredients an excellent taste and a little smoke. First, however, make use of the skillet you have available.
  • Pro tip: Make this bean and rice tortilla recipe for your family members who can’t handle spice. Once your burritos are ready, you may quickly turn up the heat to please everyone.
  • I heat my tortilla shells using a straightforward technique. After the filling is done cooking, clean the skillet and reheat it over low heat. For about 30 seconds, place a corn tortilla shell in the empty skillet. Flip it over with tongs and give it 30 seconds on the other side. You end up with a wonderfully (slightly) charred and warmed shell ready to be filled.
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Even though this argument usually boils down to personal preference, always read food labels. Although flour tortillas are frequently loaded with extra chemicals that don’t support a diet high in natural foods, they may be very delicious.

Be aware that not all corn tortillas are created equal before you avoid them. Some shop brands are tasteless and unreliable. Instead, look for locally produced brands or visit a Hispanic supermarket, where the brands are frequently superior and occasionally even sell freshly prepared shells. The bean and rice burritos you make will be grateful that you found good shells!

Alternative Video Recipe: Bean and Rice Burrito

Bean and Rice Burrito

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Trust me, and I am aware of how delicious white rice is. But because brown rice is a whole grain, I want this bean and rice burrito to be as nutrient-dense as possible. White rice wasn’t considered for this meal because it contains fewer nutrients.

Brown rice contains a significant amount of fiber, which is frequently deficient in the typical American diet and is another reason I drink fiber-rich green smoothies daily.

However, if you only have white rice on hand, go for it! It will still be tasty and a filling element.

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Bean and Rice Burrito


  • Utilizing leftover rice in these burritos is a terrific idea. If you need to cook some rice, start it first, and while it’s cooking, prepare the filling. To make 11 and a half cups of cooked rice, you will need 1/2 cup of dried rice. I usually only prepare 1 cup of dry rice because I find it difficult to cook so little rice, using half of the cooked rice for these burritos and freezing the other half or making rice pudding.
  • Use black beans that have been cooked at home or in cans. One 15 to 16-ounce can of black beans will equal 112 to 134 cups of home-cooked black beans (like my Instant Pot Black Beans).
  • Black beans can be swapped out for pinto beans.
  • Use mild or hot green chiles (I use mild) and mild, medium, or hot salsa to alter the spiciness of the filling (I use mild or medium).
  • Check out my homemade taco seasoning recipe if you want to avoid buying it. You could already have all the necessary spices, and it’s quick and straightforward.
  • Make some of my Quick & Easy Homemade Salsa, or use your favorite bottled salsa.
  • It’s optional to crisp the burritos, but in my opinion, it improves them. I adore the additional crunch! To prevent the tortillas from burning and give the cheese time to melt, cook this over low to medium heat slightly.
  • I frequently make a sauce by combining equal parts of salsa and sour cream and spooning some on the burritos before rolling them up, rather than serving them on the side. Deliciously good!
  • These can be prepared in advance and frozen. Burritos should only be put together after the filling has thoroughly cooled. Place each tortilla in a freezer bag after wrapping it in foil or plastic wrap. When ready to eat, remove a burrito from its packaging and reheat it in the microwave (about 2 to 3 minutes should do the trick). If desired, crisp the tortilla in a pan after that.
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  • Pinto beans may be substituted for black beans.
  • Traditional tomato-based salsa can be used in place of salsa verde.
  • For a lower-carb version, substitute cauliflower rice for the rice. Rice might also be swapped out for quinoa.
  • Vegetables should be varied. Try tomatoes, poblanos, summer squash, or zucchini.
  • For more protein, mix in crumbled, spiced tofu.
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Bean and Rice Burrito


Wrap the burritos firmly in plastic wrap after allowing them to cool totally. Wrap them in a sheet of foil as well for more freezer burn protection. Keep the burritos wrapped in a freezer-safe container for up to three months.

Take off the foil and plastic wrap before reheating the bean and rice burritos. The burrito is placed on a platter after being wrapped in a wet paper towel. Flip it over halfway through cooking for 1 minute over high heat. When the burrito’s center is warm, add more cooking time.

Set the oven to 350° F to reheat the burrito. Wrap the burrito in foil after removing the plastic wrap. Until thoroughly heated, bake for 30 to 40 minutes.

Put the warmed-up, defrosted burrito into a skillet if you want the tortillas to be crisp outside—Cook for two to three minutes on each side, or until crisp, over medium heat.

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Bean and Rice Burrito Recipe

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  • Author: Emily Roselyn
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


Bean and rice burritos may be quickly topped with anything you have on hand and are created with cupboard essentials. This bean burrito dish may be used on Meatless Monday, Taco Tuesday, or any other day of the week. I enjoy a quick and satisfying supper.


  • 1 cup brown rice (uncooked)
  • 1 lime (juiced)
  • ½ cup fresh cilantro (chopped)
  • 1 can black beans (drained)
  • ¼ cup water
  • ½ yellow onion (chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 4 tortillas
  • ½ cup salsa
  • 1 avocado (diced)


  • Cook brown rice per the directions on the package. When finished, fluff with a fork before incorporating the lime and cilantro.
  • For about 5 minutes, or until the onion is tender, sauté the onion in olive oil in a skillet. Cook for 5 minutes after adding 1 can of black beans, water, and taco seasoning.
  • Spread the rice and beans on tortillas that have just warmed up. Add avocado and salsa.
  • Serve the burritos immediately after wrapping.
  • Category: Side dish
  • Method: Pan Fry
  • Cuisine: American


  • Serving Size: 4
  • Calories: 478kcal
  • Sugar: 0g
  • Sodium: 494mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 76g
  • Fiber: 13g
  • Protein: 13g
  • Cholesterol: 0g

FAQs About Bean and Rice Burrito

Is a cheese, bean and rice burrito healthy?

Because beans are a rich source of protein, fiber, and antioxidants, they make a fantastic addition to a quick and wholesome dinner like the bean burrito.

Should rice be included in a burrito?

Although it is optional, adding rice to your tortilla can increase its filling power and give it a little more texture. Use brown rice instead of cooked white rice if you want extra nutrients.

How is the rice in burritos prepared?

Cilantro lime rice is the finest rice for burrito bowls and almost any Mexican dish. (Those who dislike cilantro should turn away; this one isn’t for you.) It also complements Asian dishes beautifully. However, you don’t want to finish the meal by tossing plain rice with cilantro and lime juice.

What ingredients are in bean and Rice burritos?

Beans, salsa, rice, and 1 cup of cheese should all be combined in a big bowl. Place each tortilla with approximately a third of a cup off-center. Roll up after folding the sides and end over the filling. Burritos should be arranged in a greased 13 x 9-in.

Which burrito is the healthiest?

Ask your waiter what kind of beans they serve when you place an order at a Mexican restaurant. For example, a bean burrito may be the healthiest item on the menu if the beans are of the whole sort.

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In our household, burritos are enormously significant. I find it impossible to think of a few days passing without swaddling one of these tiny babies. Because burritos are quick, simple, and healthful, I adore making them. Recall how simple those were to make a few weeks ago. The only differences between these burritos are the addition of black beans and rice.

See here:


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One of my favorite quick lunches is rice and bean burritos, which are incredibly simple to make at home. This rice and bean burrito can be put up, cooked, and ready to serve in about an hour using only a few essential ingredients that you may already have on hand (and it will be far less expensive than takeout!)

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