Cheesy Bean and Rice Burrito Recipe
These Cheesy Bean and Rice Burritos are an easy, filling vegetarian meal made with seasoned beans, fluffy lime rice, melty cheese, and salsa wrapped in a warm flour tortilla. They’re simple enough for a quick lunch or dinner and can be customized with your favorite toppings.
Servings: 6 Burritos
Calories: 430kcal
Ingredients
- For the Bean Filling
- 2 15-ounce cans black beans or pinto beans, drained and rinsed
- 1 tablespoon olive oil
- ½ cup finely diced onion
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa or red enchilada sauce
- 2 –3 tablespoons water as needed
- For the Rice
- 1½ cups cooked white or brown rice
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon salt
- For the Burritos
- 6 large flour tortillas
- 1½ cups shredded cheddar or Mexican-blend cheese
- ½ cup salsa
- ¼ cup sliced jalapeños optional
- ½ cup diced tomatoes optional
- Sour cream for serving
- Fresh cilantro for serving
Instructions
- Cook the beans: Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds.
- Add the beans: Stir in the beans and salsa. Cook for 4–5 minutes. Lightly mash some of the beans with a spoon for a creamier filling. Add a splash of water if needed.
- Season the rice: Combine cooked rice with lime juice, cilantro, and salt.
- Warm the tortillas: Heat tortillas in a dry skillet for about 10–15 seconds per side until soft and flexible.
- Fill the burritos: Place beans, rice, shredded cheese, and salsa slightly below the center of each tortilla. Add jalapeños or tomatoes if desired.
- Roll: Fold the sides inward, fold the bottom over the filling, and roll tightly into a burrito.
- Toast: Place burritos seam-side down in a lightly greased skillet. Cook for 1–2 minutes per side until golden and the cheese is melted.
- Serve: Serve warm with sour cream, salsa, guacamole, or your favorite toppings.
Notes
- Use refried beans for a smoother, Taco Bell-style filling.
- Pinto beans or black beans both work well.
- Don't overfill the tortillas or they will be difficult to roll.
- For a vegan version, use dairy-free cheese and check your tortillas for dairy ingredients.
- For extra crunch, toast the assembled burritos until golden brown on both sides.
Nutrition
- Calories: ~430 kcal
- Carbohydrates: 65 g
- Protein: 16 g
- Total Fat: 14 g
- Saturated Fat: 6 g
- Fiber: 10 g
- Sugar: 4 g
- Sodium: 850 mg
- Cholesterol: ~20 mg
- Calcium: ~200 mg
- Iron: ~4 mg