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Black Bean and Rice Burritos

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Calories: 522kcal
Author: Michelle / Now Cook This!


  • 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


  • 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.

Recipe 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. 
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