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Cheesy Bean and Rice Burrito

A comforting and flavorful burrito filled with creamy cheese, hearty black beans, and fluffy rice, perfect for family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked rice Use leftover rice if available.
  • 1 can black beans, rinsed and drained Pinto beans can be substituted.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Choose your favorite type of cheese.
  • 1/2 cup salsa Choose zesty salsa for added flavor.
  • 4 large flour tortillas Ensure tortillas are warmed for easy rolling.
Seasonings
  • 1 teaspoon cumin Adds a rich flavor.
  • to taste Salt and pepper Adjust according to preference.
  • as needed Olive oil for cooking For grilling the burritos.

Method
 

Preparation
  1. In a bowl, combine the cooked rice, drained black beans, shredded cheese, salsa, cumin, salt, and pepper. Mix well.
  2. In a pan over low heat, warm each tortilla briefly until it is pliable—about 20 seconds on each side.
Assembly
  1. Spoon the bean and rice mixture into the center of each tortilla, about 1/3 of the way down.
  2. Fold the sides of the tortilla inward and then roll from the bottom up until tightly wrapped.
Cooking
  1. In the same pan, add a bit of olive oil and carefully place the burritos seam-side down. Cook until golden brown and crispy, about 2–3 minutes.
  2. Flip and cook the other side.
Serving
  1. Remove from heat, slice in half if desired, and serve with additional salsa on the side.

Notes

Tips: You can swap black beans with pinto beans or add sautéed veggies. Make sure your tortillas are warm before adding the filling to prevent cracking. Don’t overstuff the burritos to make rolling easier.