Save to Pinterest A cost-effective, portable, and flavorful meal featuring tender rice, hearty beans, and zesty salsa, all wrapped up for easy eating. Rice & bean burritos are perfect for lunch on the go or a casual dinner.
I first made these burritos when searching for a quick yet wholesome meal for my family. Their flavor and convenience won everyone over—it's now a staple we pack for outings or enjoy for simple dinners.
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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: 1 cup, drained (optional)
- Romaine lettuce: 1 cup, shredded
- Tomato: 1 medium, diced
- Red onion: ½ small, finely chopped
- Salsa: ¾ cup (choose mild, medium, or hot)
- Shredded cheddar or vegan cheese: ½ cup (optional)
- Fresh cilantro: ¼ cup, chopped (optional)
- 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.
- Roll 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 to Pinterest Sharing these burritos during family picnics has made me appreciate their portability and adaptability. Everyone gets to build their own, making it a fun and interactive meal for all ages.
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Required Tools
Medium saucepan, small saucepan, knife and cutting board, skillet or microwave, spoon.
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, if using). For gluten-free, use gluten-free tortillas. For dairy-free, omit cheese or use dairy-free alternatives. Always check labels for potential allergens in tortillas and salsa.
Nutritional Information
Per burrito (with cheese, without optional toppings): Calories: 375, Total Fat: 7 g, Carbohydrates: 65 g, Protein: 13 g.
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Rice & bean burritos are perfect for busy days. Enjoy them fresh, or pack them up for a tasty meal wherever you go.
Recipe FAQs
- → What type of rice works best for this dish?
Long-grain white or brown rice is ideal as it cooks fluffy and holds texture well when wrapped.
- → How can I make this meal vegan?
Use plant-based cheese or omit cheese entirely and ensure the salsa and tortillas are dairy-free.
- → Can I prepare this ahead of time?
Yes, cook the rice and beans in advance and assemble the burritos shortly before serving for freshness.
- → Are there any suggested toppings for extra flavor?
Try adding a squeeze of lime, sour cream, guacamole, or fresh cilantro to enhance the taste.
- → What are good protein additions to this dish?
Cooked chicken, ground beef, or tofu can be added for increased protein and variety.
