Save A cost-effective, portable, and flavorful meal featuring tender rice, hearty beans, and zesty salsa, all wrapped up for easy eating—perfect for lunch on the go or a casual dinner.
I first started making rice & bean burritos when I needed quick dinners that everyone enjoyed. The blend of ingredients makes it surprisingly satisfying for every taste at home.
Ingredients
- Long-grain white or brown rice, uncooked: 1 cup
- Water: 2 cups
- Salt: ½ tsp
- Black beans or pinto beans, drained and rinsed: 1 (15 oz/425 g) can
- Canned corn kernels, drained (optional): 1 cup
- Romaine lettuce, shredded: 1 cup
- Tomato, diced: 1 medium
- Red onion, finely chopped: ½ small
- Salsa (mild, medium, or hot to taste): ¾ cup
- Shredded cheddar or vegan cheese (optional): ½ cup
- Fresh cilantro, chopped (optional): ¼ cup
- Large flour tortillas (10-inch/25 cm): 4
Instructions
- Cook the rice:
- In a medium saucepan, bring water to a boil. Add rice and salt, reduce heat to low, cover, and simmer for 15–20 minutes until tender and water is absorbed. Fluff with a fork and let cool slightly.
- Warm the beans:
- In a small saucepan over medium heat, heat the drained beans until just warmed through, about 3–4 minutes.
- Prep the fillings:
- Prepare lettuce, tomato, onion, and any other desired toppings.
- Warm the tortillas:
- Heat tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable.
- Assemble the burritos:
- Lay a tortilla flat. Spoon ¼ cup cooked rice along the center. Top with ¼ of the beans, 2 tbsp corn (if using), lettuce, tomato, onion, 3 tbsp salsa, cheese, and cilantro as desired.
- Fold and roll:
- Fold in the sides and roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.
- Serve:
- Serve immediately, or wrap tightly in foil for a portable meal.
Save Rice & bean burritos are a favorite for our casual family nights. Everyone loves creating their own burrito with their favorite fillings—it's fun and always delicious.
Required Tools
Medium saucepan, small saucepan, knife & cutting board, skillet or microwave, spoon
Allergen Information
Contains: Wheat (flour tortillas), Milk (cheese, if using). For gluten-free, use gluten-free tortillas. For dairy-free, omit cheese or use dairy-free alternatives. Always check labels for potential allergens in tortillas and salsa.
Nutritional Information
Per burrito (with cheese, without optional toppings): Calories: 375, Total Fat: 7 g, Carbohydrates: 65 g, Protein: 13 g
Save Rice & bean burritos are always a satisfying choice. With endless ways to personalize, they're a staple you'll want to make again and again.
Recipe FAQ
- → What type of rice works best?
Long-grain white or brown rice provides a fluffy texture that holds well inside the wrap, but quinoa is a good alternative for extra fiber.
- → Can I use different beans?
Yes, black beans or pinto beans both work well and add heartiness to the filling.
- → How can I make it vegan friendly?
Simply omit the cheese or use plant-based cheese alternatives to keep it fully vegan.
- → What’s the best way to warm tortillas?
Heat tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them pliable and easy to fold.
- → Can I add extra protein?
Yes, cooked chicken, ground beef, or tofu can be added to boost the protein content.