Save to Pinterest 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 a quick vegetarian meal for busy weeknights. These come together fast and are always a reliable crowd-pleaser at family gatherings.
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.
Save to Pinterest My kids love joining me in the kitchen to roll up their own burritos, adding extra salsa and cheese to theirs. It's a fun and delicious way to gather everyone around the table without fuss.
Required Tools
Medium saucepan, small saucepan, knife and cutting board, skillet or microwave, spoon.
Allergen Information
Contains wheat (in flour tortillas) and milk (cheese, if using). To make allergen-friendly, substitute gluten-free tortillas or dairy-free alternatives as needed.
Nutritional Information
Calories per burrito: 375; Total Fat: 7 g; Carbohydrates: 65 g; Protein: 13 g (with cheese, without optional toppings).
Save to Pinterest Rice and bean burritos are a versatile staple with endless variations. Enjoy hot, or wrap tightly for an excellent packed meal!
Common Recipe Questions
- → What type of rice works best?
Long-grain white or brown rice cooks well and provides a tender texture that holds up in the wraps.
- → Can I use canned beans?
Yes, rinsed and drained canned black or pinto beans offer convenience and rich flavor when warmed gently.
- → What salsa varieties are recommended?
Choose mild, medium, or hot salsa based on heat preference to complement the fillings without overpowering them.
- → Are there options for vegan diets?
Use plant-based cheese or omit cheese altogether to keep it vegan while maintaining flavor and texture.
- → How can I keep the wraps warm and soft?
Briefly heat tortillas in a dry skillet or microwave just until pliable to ensure easy folding and a pleasant bite.