Save It A cost-effective, portable, and flavorful meal featuring tender rice, hearty beans, and zesty salsa, all wrapped up for easy eating—perfect for lunch on the go or a casual dinner.
When my family needs something quick and satisfying, these rice & bean burritos are always a hit. Over time, we've experimented with various toppings and grains, and everyone can make theirs just the way they like it.
Ingredients
- Long-grain white or brown rice: 1 cup, uncooked
- Water: 2 cups
- Salt: ½ tsp
- Black beans or pinto beans: 1 (15 oz/425 g) can, drained and rinsed
- Canned corn kernels (optional): 1 cup, drained
- Romaine lettuce: 1 cup, shredded
- Tomato: 1 medium, diced
- Red onion: ½ small, finely chopped
- Salsa: ¾ cup, mild, medium, or hot to taste
- Shredded cheddar or vegan cheese (optional): ½ cup
- Fresh cilantro (optional): ¼ cup, chopped
- Flour tortillas: 4 large (10-inch/25 cm)
Instructions
- Cook the rice:
- In a medium saucepan, bring water to a boil. Add rice and salt, reduce heat to low, cover, and simmer for 15–20 minutes until tender and water is absorbed. Fluff with a fork and let cool slightly.
- Warm the beans:
- In a small saucepan over medium heat, heat the drained beans until just warmed through, about 3–4 minutes.
- Prep the fillings:
- Prepare lettuce, tomato, onion, and any other desired toppings.
- Warm the tortillas:
- Heat tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable.
- Assemble the burritos:
- Lay a tortilla flat. Spoon ¼ cup cooked rice along the center. Top with ¼ of the beans, 2 tbsp corn (if using), lettuce, tomato, onion, 3 tbsp salsa, cheese, and cilantro as desired.
- Fold and roll:
- Fold in the sides and roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.
- Serve:
- Serve immediately, or wrap tightly in foil for a portable meal.
Save It Last week, we made a batch of these burritos and had a picnic in the backyard—everyone loved them, especially the kids who helped roll and pick their favorite toppings!
Required Tools
Medium saucepan, small saucepan, knife & cutting board, skillet or microwave, spoon
Allergen Information
Contains wheat in flour tortillas and milk in cheese (if using). Gluten-free and dairy-free adaptations are easily made by choosing alternatives.
Nutritional Information
Each burrito provides about 375 calories, 7 g total fat, 65 g carbohydrates, and 13 g protein when cheese is included and optional toppings are omitted.
Save It Serve these warm or wrap in foil for a great meal on the go. With endless mix-and-match options, Rice & Bean Burritos make everyone happy!
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice adds extra fiber and a nuttier flavor. Just increase cooking time slightly until tender.
- → How can I make this meal vegan-friendly?
Omit cheese or use a dairy-free alternative, and ensure salsa and tortillas contain no animal products.
- → What beans work best for this dish?
Black beans or pinto beans are ideal choices for their texture and flavor, but other cooked beans can be used.
- → Can this be made gluten-free?
Yes, substitute the flour tortillas with gluten-free wraps or corn tortillas to accommodate gluten-free diets.
- → Are there tips for keeping the wrap from getting soggy?
Allow cooked rice to cool slightly before assembling and keep wet ingredients like salsa on top to avoid soaking the tortilla.
- → How can I add more protein to this meal?
Include cooked chicken, ground beef, tofu, or extra beans to boost the protein content perfectly.