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.
I first made these Rice & Bean Burritos for a group of friends before a hiking trip. They loved how everything stayed wrapped up and tasty for hours, and I appreciated how simple clean-up was afterward.
Ingredients
- Long-grain white or brown rice: 1 cup, uncooked
- Water: 2 cups
- Salt: 1/2 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: 1/2 small, finely chopped
- Salsa: 3/4 cup (choose mild, medium, or hot)
- Shredded cheddar or vegan cheese: 1/2 cup (optional)
- Fresh cilantro: 1/4 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 1/4 cup cooked rice along the center. Top with 1/4 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 Serving these burritos at family lunch always brings everyone together. My kids like choosing their own fillings, so everyone gets their favorite flavors.
Required Tools
Medium saucepan, small saucepan, knife and cutting board, skillet or microwave, spoon
Allergen Information
Contains wheat (tortillas) and milk (cheese, if using). For gluten-free diets, swap in appropriate tortillas. For dairy-free, use alternatives or omit cheese. Always check ingredient labels to be sure.
Nutritional Information
Each burrito (with cheese, no optional toppings) provides about 375 calories, 7 g total fat, 65 g carbohydrates, and 13 g protein.
Save Rice & Bean Burritos make a satisfying meal any time. Double the batch for quick, healthy lunches all week!
Recipe FAQ
- → Can I use brown rice instead of white rice?
Yes, brown rice can be substituted for a nuttier flavor and added fiber. Adjust cooking time accordingly.
- → How do I make the burritos vegan-friendly?
Omit cheese or use plant-based alternatives. Ensure all toppings and tortillas are free from animal products.
- → What type of beans work best in these burritos?
Black beans or pinto beans both provide great texture and flavor. Use canned for convenience, rinsed before heating.
- → Can I prepare the components ahead of time?
Yes, rice and beans can be cooked in advance and stored separately. Assemble burritos just before serving for best freshness.
- → What toppings enhance the flavor of these burritos?
Fresh cilantro, shredded cheese, diced tomatoes, lettuce, and salsa add layers of texture and zest to the burritos.
- → How do I keep the tortillas pliable and easy to roll?
Warm tortillas in a dry skillet or microwave briefly to make them soft and flexible for rolling.