These easy Black Bean and Rice Burritos are one of my favorite meatless meals! In about 30 minutes, you can make a delicious vegetarian dinner or lunch. Bet you won’t miss the meat one bit!
I love Mexican/Tex-Mex food! I know that I have already said that tons of times, but it’s so good that I wanted to say it again. I’ve also mentioned that we like eating meatless a few times a week.
These burritos are a yummy, filling and satisfying combination of the two!
Now, before we talk burrito…How are you all doing out there?
These past few weeks have been weird, difficult and stressful for all of us. Lots of emotions going on. Hang in there! I know it’s been said many times, but we truly are all in this together, and we will get through it together!
You know what, though? I think there are definitely some bright spots to be found in all of this. We’re spending more time at home with our families, rethinking our priorities, focusing on things that really matter, enjoying nature more, and gathering around the table for meals.
And I am happy to report that people are cooking…A LOT! So many of you are cooking together, getting the kids involved, and making things that maybe you wouldn’t have tried otherwise. This warms my heart, and I really hope everyone keeps on cooking even after things get back to normal!
Over the past few weeks, I have been trying to post recipes that use mostly very basic pantry ingredients and kitchen staples – ingredients that can be used in many different recipes and that will last for a while in the pantry, refrigerator or freezer. I hope this has been helpful!
If you like Mexican food, you probably have most, if not all, of these items on hand!
INGREDIENTS YOU NEED:
- Cooked rice
- Olive or vegetable oil
- Onion
- Bell peppers
- Garlic
- Black beans (canned or home-cooked)
- Corn (frozen or canned)
- Canned diced green chiles
- Taco seasoning
- Salsa (jarred or homemade)
- Lime juice (bottled or fresh)
- Salt and pepper
- Flour tortillas (burrito size)
- Cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream (optional)
- Additional salsa (optional)
HERE’S A QUICK LOOK AT HOW TO MAKE BLACK BEAN AND RICE BURRITOS:
TIPS & TIDBITS:
- These burritos are a great way to use leftover rice. If you need to cook some rice, start that first and then make the filling while it cooks. You will need ½ cup of dry rice to get 1½ cups of cooked rice. I find it difficult to cook such a small amount of rice, so I usually just cook 1 cup of dry rice, use half of the cooked rice for these burritos, and I freeze the other half or make rice pudding with it!
- Use canned black beans or home-cooked black beans. If using home-cooked black beans (like my Instant Pot Black Beans), 1½ to 1¾ cups will be the same as one 15 to 16-ounce can.
- Pinto beans can be used instead of black beans.
- Adjust the heat level of your filling by using mild or hot green chiles (I use mild) and mild, medium, or hot salsa (I use mild or medium).
- Instead of buying taco seasoning, check out my recipe for Homemade Taco Seasoning. It’s quick and easy, and you might already have all the spices you need.
- Use your favorite jarred salsa or make some of my Quick & Easy Homemade Salsa.
- Crisping the burritos is optional, but I think it makes them even better. I just love that extra crunch! Do this on low to medium-low heat to prevent the tortillas from burning and to give the cheese time to melt a bit.
- Instead of serving salsa and sour cream on the side, I often make a sauce by combining equal parts of each and spoon some on the burritos before rolling them up. Very delicious!
- You can make these ahead of time and freeze them. Wait for the filling to cool completely, then assemble the burritos. Wrap each burrito in foil or plastic wrap, and then place in freezer bags. When ready to eat, unwrap a burrito and microwave it until heated through (about 2 to 3 minutes should do the trick). Then crisp the burrito in a pan, if desired.
You could also totally turn these into breakfast burritos by adding some scrambled eggs. Leftover filling is also delicious as an omelette filling!
I hope you try this recipe for Black Bean and Rice Burritos and love it as much as I do. Thanks for visiting today!
Black Bean and Rice Burritos
Ingredients
- 1½ cups cooked rice
- 2 tablespoons olive oil (or vegetable oil)
- 2 cups chopped onion
- 2 cups chopped green and red bell peppers
- 2 cloves garlic
- 1 (15-ounce) can black beans, drained and rinsed (or 1½ to 1¾ cups home-cooked beans)
- 1 cup corn, frozen or canned (drained if canned)
- 1 (4-ounce) can diced green chiles
- 1 tablespoon taco seasoning
- 1 cup salsa
- 1 tablespoon lime juice, fresh or bottled
- salt and pepper, to taste
- ¾ cup shredded cheddar, Monterey Jack, or Mexican blend cheese
- 6 burrito size flour tortillas (10-inch or larger)
- sour cream, optional, for serving
- additional salsa, optional, for serving
Instructions
- If you don't already have cooked rice to use, begin cooking the rice according to the package directions, and then prepare the filling while the rice is cooking. Note: ½ cup of dry rice will give you the 1½ cups of cooked rice that you need for this recipe (I find it difficult to cook such a small amount of rice, so I usually cook 1 cup of dry rice, use half of the cooked rice for these burritos, and I freeze the other half or make rice pudding with it).
- In a large skillet, saute the onions and bell peppers in the oil over medium heat until they are beginning to soften.
- Reduce the heat to low, add the garlic and continue to cook, stirring, for one more minute.
- Add the black beans, corn, diced green chiles, taco seasoning, and salsa; stir to combine and cook, stirring occasionally, until heated through.
- Add the cooked rice and the lime juice; stir to combine. Taste and adjust seasoning if needed. Note: If the rice was cold, continue cooking until heated through.
- Place one-sixth of the black bean mixture in the center of each tortilla. Top each with 2 tablespoons of cheese. Roll up the burritos (fold sides in first, then roll up).
- To crisp the tortillas, working in batches, place the rolled-up tortillas in a dry nonstick skillet over low to medium-low heat until golden brown and crisp on both sides. Keep the heat relatively low so that the tortillas don't burn and also to give the cheese time to melt a bit. This step is optional, but I think it makes the burritos even better!
- Serve with sour cream and additional salsa, if desired.
Notes
- Pinto beans can be used instead of black beans.
- Adjust the heat level of your filling by using mild or hot green chiles (I use mild) and mild, medium, or hot salsa (I use mild or medium).
- Instead of serving salsa and sour cream on the side, I often make a sauce by combining equal parts of each and spoon some on the burritos before rolling them up. Very delicious!
- You can make these ahead of time and freeze them. Wait for the filling to cool completely, then assemble the burritos. Wrap each burrito in foil or plastic wrap, and then place in freezer bags. When ready to eat, unwrap a burrito and microwave it until heated through (about 2 to 3 minutes should do the trick). Then crisp the burrito in a pan, if desired.
- Estimated calories were calculated using white rice and do not include sour cream or additional salsa.
- Mexican Lasagna
- Easy Breakfast Quesadillas
- Skillet Chicken Fajitas
- Easy Taco Dip
- Easy Homemade Flour Tortillas
Leave a Reply