Bean and Rice Burrito Recipe

If you’re looking for a simple, wholesome meal that’s packed with flavor and easy to throw together any night of the week, you’re going to love this Bean and Rice Burrito Recipe. It’s one of those dishes that feels comforting and satisfying without a ton of fuss—and trust me, once you try it, you’ll want to make it over and over. I absolutely love how the lime and cilantro brighten up the brown rice, and the seasoned black beans add just the right amount of savory punch. Plus, it’s super versatile, so you can tweak it to fit your taste or whatever you have on hand.

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Ingredients You’ll Need

Each ingredient in this Bean and Rice Burrito Recipe plays a part in creating that perfect balance of hearty, fresh, and comforting. I usually keep these on hand, so it’s super easy to whip up, especially when I want a healthy meal fast.

• Brown rice: I like brown rice here because it adds a nutty flavor and chewy texture, but white rice or even cauliflower rice works great if you want a lighter option.
• Lime: The juice brightens the rice and adds that signature fresh kick you’ll love.
• Fresh cilantro: Adds herbal freshness—if you’re not a cilantro fan, chopped fresh parsley is a good substitute.
• Black beans (canned): Convenient and nutritious; just make sure to drain and rinse them for the best flavor and texture.
• Water: Helps to simmer the beans with the seasoning without drying out the mixture.
• Yellow onion: Sauteed until soft—this adds sweetness and depth of flavor to your beans.
• Extra-virgin olive oil: For sautéing and adding healthy fats.
• Taco seasoning: Gives the beans that classic spicy, smoky flavor that makes this recipe pop.
• Tortillas: Flour tortillas work best for wrapping, but you can use corn or gluten-free tortillas—just warm them first to keep them flexible.
• Salsa: Adds moisture and an extra layer of flavor; mild or spicy, it’s your call!
• Avocado: Creamy diced avocado rounds out the texture and flavor—my family goes crazy for it.

Variations

One of my favorite things about this Bean and Rice Burrito Recipe is how easy it is to adapt. Whether you want to switch up flavors, keep it vegan, or add some heat, there are so many ways to make it your own.

• Add some heat: I love stirring in a few dashes of hot sauce or diced jalapeños for a spicy kick—my husband swears it’s the best part!
• Use different beans: Pinto or kidney beans can switch things up if you want a change from black beans.
• Protein boost: Throw in some cooked shredded chicken or tofu if you need extra protein.
• Grain swap: As I mentioned, cauliflower rice makes this recipe lower carb and still delicious.

How to Make Bean and Rice Burrito Recipe

Step 1: Cook the Rice and Brighten It Up

Start by cooking your brown rice according to package directions. Once it’s done and fluffy, I like to stir in fresh lime juice and chopped cilantro right away. It’s such a simple addition, but it really pumps up the flavor and freshness. Tip: Fluff the rice gently with a fork so it stays light and fluffy rather than mushy.

Step 2: Sauté Onions and Season the Beans

While the rice cooks, heat olive oil in a skillet over medium heat and sauté the chopped yellow onion for about 5 minutes, until it’s soft and translucent. Then, add your drained black beans, a little water, and taco seasoning. Let it all cook together for another 5 minutes to let the flavors meld. This step is key—you want the beans to be flavorful and slightly saucy, not dry.

Step 3: Assemble Your Burritos

Warm your tortillas briefly to make them pliable—this helps prevent tears. Spoon generous amounts of the cilantro-lime rice and seasoned beans onto each tortilla, then top with salsa and diced avocado. Wrap them up snugly, folding the sides first, then rolling the burrito to keep everything inside.

Step 4: Serve and Enjoy Immediately

These burritos taste best fresh and warm. I like to serve them right away, but if you want to crisp the outside a bit, pop them in a lightly oiled skillet for a minute or two on each side—which gives a nice golden crust.

How to Serve Bean and Rice Burrito Recipe

Garnishes

I usually keep it simple with diced avocado and a spoonful of salsa, but I also love sprinkling on some crumbled queso fresco or a drizzle of vegan avocado crema when I’m feeling fancy. Fresh jalapeño slices or pickled onions add a nice zing, too.

Side Dishes

These burritos are wonderful with a side of crunchy tortilla chips and guacamole or a fresh corn and tomato salad. I sometimes serve them with roasted sweet potatoes too, which rounds things out perfectly.

Creative Ways to Present

For a casual dinner party, I’ve made a “burrito bar” where everyone can assemble their own with various beans, salsas, cheeses, and toppings. Or, slice the burritos in half diagonally and arrange on a platter with different dipping sauces—it’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store assembled but unwrapped burritos in an airtight container in the fridge for up to 3 days. Keeping the avocado separate helps avoid browning if you know you’ll be eating leftovers later.

Freezing

You can freeze these burritos individually after wrapping them tightly in foil or plastic wrap, then place in a freezer bag. I thaw them overnight in the fridge and reheat in the oven or microwave—perfect for quick meals on busy days.

Reheating

To reheat, unwrap burritos and place them on a baking sheet in a 350°F oven for 15-20 minutes or microwave for 1-2 minutes until heated through. Adding a splash of water or salsa before reheating helps keep things moist and tasty.

FAQs

Final Thoughts

This Bean and Rice Burrito Recipe has become such a staple for me because it’s so fuss-free yet bursting with flavor. I love how little effort it takes to make a meal that feels fresh, filling, and totally satisfying. I honestly think you’ll find it’s one of those recipes that works for just about any occasion—dinner, meal prep, or a quick lunch—and everyone I’ve shared it with has gone crazy for it. Give it a try and let me know how you customize yours—trust me, once you start, you’ll keep coming back!

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