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.
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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)
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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 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.
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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.
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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.
