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.
Rice & Bean Burritos have always been my favorite for busy weekdays because they come together fast and keep everyone happy. You can switch up the veggies or spices to match your taste and every bite is satisfying.
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
- 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.
- Roll the burritos:
- 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 My family always enjoys burrito night because everyone gets to build their own—sometimes we even compete to see who can make the most colorful burrito.
Required Tools
Medium saucepan, small saucepan, knife and cutting board, skillet or microwave, spoon
Allergen Information
Wheat is present in flour tortillas. Cheese may contain milk. Use gluten-free tortillas and omit cheese or use alternatives for dairy-free diets.
Nutritional Information
Each burrito (with cheese and without optional toppings) contains about 375 calories, 7 g total fat, 65 g carbohydrates, and 13 g protein.
Save Crispy tortillas and colorful fillings make these burritos a reliable weeknight staple. They are great to prep ahead and just as tasty packed up for lunch.
Common recipe questions
- → What type of rice works best for this dish?
Long-grain white or brown rice is ideal for a tender, fluffy texture that holds well when wrapped.
- → Can I substitute the beans?
Yes, black beans or pinto beans both work well, providing a hearty and protein-rich filling.
- → How can I make this dish vegan?
Simply omit cheese or use plant-based alternatives to keep it fully vegan without losing flavor.
- → What toppings enhance the flavor?
Fresh salsa, chopped cilantro, shredded lettuce, diced tomato, and onions bring vibrant freshness and texture.
- → How do I keep the tortillas soft and pliable?
Warm tortillas briefly in a dry skillet or microwave for 10–15 seconds before assembling to prevent cracking.