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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