Pin it 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 started making rice & bean burritos during college to stretch my food budget, and now they're a weekly staple thanks to their flavor and versatility.
Ingredients
- Long-grain white or brown rice: 1 cup, uncooked
- Water: 2 cups
- Salt: ½ tsp
- Black beans or pinto beans: 1 (15 oz/425 g) can, drained and rinsed
- Canned corn kernels (optional): 1 cup, drained
- Romaine lettuce: 1 cup, shredded
- Tomato: 1 medium, diced
- Red onion: ½ small, finely chopped
- Salsa: ¾ cup (mild, medium, or hot to taste)
- Shredded cheddar or vegan cheese (optional): ½ cup
- Fresh cilantro (optional): ¼ cup, chopped
- Flour tortillas: 4 large (10-inch/25 cm)
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.
Pin it This is a meal my family comes together to enjoy, with everyone personalizing their burritos just the way they like.
Required Tools
Medium saucepan, small saucepan, knife & cutting board, skillet or microwave, spoon.
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, if used). Choose gluten-free tortillas and dairy-free cheese if needed.
Nutritional Information
Per burrito (with cheese, without optional toppings): 375 calories, 7 g fat, 65 g carbohydrates, 13 g protein.
Pin it Rice & bean burritos are endlessly customizable and are perfect for meal prepping. Enjoy them warm or pack them for a tasty lunch later.
Common Questions
- → What type of rice works best for this dish?
Long-grain white or brown rice works well, offering a fluffy texture that complements the beans and fillings perfectly.
- → Can I use canned beans for convenience?
Yes, canned black or pinto beans are ideal; just drain and rinse them before warming for the best flavor and texture.
- → How do I keep the tortillas soft and pliable?
Warm tortillas briefly in a dry skillet or microwave for 10-15 seconds to make them easy to fold and roll without cracking.
- → Are there any good topping suggestions?
Fresh shredded lettuce, diced tomatoes, chopped onions, salsa, cheese, and cilantro add layers of flavor and texture to the wraps.
- → How can I make this dish vegan?
Simply omit cheese or substitute with a plant-based alternative while keeping the rest of the ingredients unchanged.
- → What are some ways to add protein to this meal?
Consider adding cooked chicken, ground beef, or tofu to increase protein content while maintaining great taste.