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.
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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)
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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.
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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.
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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.
