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.
The first time I made rice & bean burritos, I realized how simple yet satisfying they could be. They quickly became my favorite for weeknight dinners and quick lunches at work.
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)
- Cheddar or vegan cheese (optional): ½ cup, shredded
- 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.
Save Rice & bean burritos are always a hit at family picnics—everyone loves how quick and tasty they are, and even the kids ask for seconds.
Required Tools
Medium saucepan, small saucepan, knife, cutting board, skillet or microwave, spoon
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, if using). Use gluten-free tortillas or omit dairy if needed—always check labels for tortillas and salsa.
Nutritional Information
Each burrito (with cheese and without optional toppings) has approximately 375 calories, 7 g total fat, 65 g carbohydrates, and 13 g protein.
Save For best results, enjoy your burrito warm and freshly wrapped. They travel perfectly, making them great for picnics or busy days.
Recipe FAQ
- → How do you cook rice for the burritos?
Bring water to a boil, add rice and salt, reduce heat to low, cover, and simmer for 15–20 minutes until tender. Fluff with a fork before using.
- → Can I use different types of beans?
Yes, both black beans and pinto beans work well. Choose drained and rinsed canned beans for convenience.
- → What are good additions to enhance the flavor?
Adding fresh cilantro, a squeeze of lime, or dollops of sour cream or guacamole can brighten the taste and add zest.
- → Are these burritos suitable for vegan diets?
They are easily adapted by omitting cheese or using vegan cheese alternatives.
- → How can I make the tortillas more pliable for wrapping?
Warm the tortillas in a dry skillet or microwave them for 10–15 seconds to make them soft and easy to fold.