Go Back

Rice & Bean Burrito

A warm, hearty Rice & Bean Burrito filled with fluffy rice, savory black beans, and customizable toppings, perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Burrito Filling
  • 1 cup cooked rice
  • 1 cup canned black beans, drained and rinsed Can substitute with pinto beans or chickpeas.
  • 1/2 cup salsa
  • 1/2 cup shredded cheese Optional, can be omitted for vegan option.
  • 4 large tortillas
  • 1 unit avocado, sliced For topping.
  • to taste Salt and pepper

Method
 

Preparation
  1. Gather all your ingredients and set them out for easy access. Cook the rice if you haven't already and allow it to cool slightly.
Mixing the Filling
  1. In a medium bowl, combine the cooked rice, drained black beans, salsa, and shredded cheese. Season with salt and pepper to taste. Stir until everything is well mixed.
Assembling the Burrito
  1. Take one tortilla and place a generous amount of the rice and bean mixture in the center, leaving about an inch of space around the edges. Fold in the sides, then roll tightly from the bottom to the top.
Optional Heating
  1. For an extra crispy exterior, you can pan-fry the assembled burritos in a little oil over medium heat for about 2-3 minutes per side, until golden brown.
Serving
  1. Slice your burrito in half to reveal the delicious filling inside, and top it with sliced avocado or any additional toppings you like.

Notes

Feel free to customize your burrito with various toppings such as sour cream, shredded lettuce, diced tomatoes, or jalapeños for added flavor. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave.