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.
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)
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.
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.
Save to Pinterest 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.