If you’re on the hunt for a satisfying, wholesome meal that’s bursting with flavor and super easy to make, you’re in the right place. This Black Bean and Rice Burritos Recipe is one of my absolute favorites to whip up—whether for a quick lunch or a relaxed dinner with friends. The blend of zesty lime, fresh cilantro, and hearty black beans paired with tender brown rice wrapped in a warm tortilla is simply irresistible. Trust me, once you try this, it’ll be a go-to in your recipe rotation too!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Quick and Nutritious: It comes together fast and is packed with protein and fiber.
- Versatile and Customizable: Easy to tweak based on your taste or what’s in the fridge.
- Family-Friendly: My family can’t get enough of these burritos – they’re perfect for all ages.
Ingredients You’ll Need
The ingredients in this Black Bean and Rice Burritos Recipe are simple, fresh, and work perfectly together to create a dish that’s both comforting and full of flavor. I always recommend getting a good-quality extra-virgin olive oil and fresh lime for the best brightness!
- Brown Rice: I love the nutty texture it adds, but you can swap in white or even cauliflower rice for a lighter version.
- Lime: Freshly squeezed lime juice is a game-changer here – it brightens the whole dish.
- Cilantro: Adds that unmistakable fresh herbal note; if you’re not a fan, parsley works in a pinch.
- Black Beans: Canned works great for convenience, just make sure to drain and rinse them to avoid any extra saltiness.
- Water: Helps soften the beans and combine the flavors when cooking with the taco seasoning.
- Yellow Onion: Sautéed until soft, it adds a sweet, mellow base flavor.
- Extra-Virgin Olive Oil: For sautéing and bringing everything together.
- Taco Seasoning: This is where the magic happens with smoky, spicy notes; you can use store-bought or homemade.
- Tortillas: Choose your favorite – flour, corn, gluten-free – just warm them up so they’re nice and pliable.
- Salsa: Adds moisture and tang; I usually go for a medium-spicy one for an extra kick.
- Avocado: Cubed for creaminess and that buttery texture that complements the beans and rice perfectly.
Variations
I love adapting this Black Bean and Rice Burritos Recipe depending on what mood I’m in or what I have in the fridge. The beauty is that it’s so forgiving and flexible—you can truly make it your own.
- Protein Boost: Sometimes I’ll add some sautéed mushrooms or grilled chicken for extra protein, and my family loves it.
- Dairy-Free Cream Options: Try topping with vegan avocado crema or cashew cream for a luscious finish.
- Grain-Free: Use large lettuce leaves or grain-free tortillas if you’re avoiding gluten or carbs.
- Extra Veggies: I’ve tossed in roasted peppers or corn to add a bit more color and crunch.
How to Make Black Bean and Rice Burritos Recipe
Step 1: Cook the Rice with a Zesty Twist
Start by cooking your brown rice according to the package directions. Once it’s fluffy and done, stir in the fresh lime juice and chopped cilantro. I love this step because the citrus and herbs wake up the rice’s nuttiness—trust me, don’t skip the lime!
Step 2: Sauté Onions and Season the Black Beans
While the rice cooks, heat the olive oil in a skillet over medium heat. Add the chopped yellow onion and cook for about 5 minutes until soft and translucent. Then, add the drained black beans, water, and taco seasoning. Let it simmer together for around 5 minutes, stirring occasionally, so the flavors blend well and the beans warm through. I like to mash a few beans gently just to get a creamier texture inside the burrito.
Step 3: Assemble Your Burritos
Warm your tortillas slightly to make them pliable—either in a dry skillet or wrapped in a damp towel in the microwave works wonders. Spoon generous portions of the lime-cilantro rice and black bean mixture onto each tortilla. Add a few spoonfuls of salsa and some diced avocado for creaminess. Then, carefully fold and roll into burritos. Serve these right away, while they’re warm and bursting with flavor.
Pro Tips for Making Black Bean and Rice Burritos Recipe
- Warm Your Tortillas Properly: Heating them just enough makes rolling easier and prevents cracking.
- Don’t Overload Filling: It’s tempting to pack a lot, but too much filling can make wrapping tricky and messy.
- Fresh Lime Makes a Difference: Bottled lime juice just doesn’t compare; it adds brightness and freshness that elevates the whole dish.
- Rinse Canned Beans: Rinsing helps reduce sodium and removes any canning liquid flavors for a cleaner taste.
How to Serve Black Bean and Rice Burritos Recipe
Garnishes
I often add extra avocado slices, a dollop of salsa or sour cream, and some chopped fresh cilantro on top for a fresh burst. A squeeze of lime right before eating is my personal touch that makes every bite pop!
Side Dishes
Pair these burritos with a crisp green salad, some tortilla chips with guacamole, or even a side of Mexican street corn if you want to go all out. For a lighter meal, steamed veggies or a bowl of black bean soup complement well too.
Creative Ways to Present
For a fun twist at gatherings, I’ve served this filling in mini tortillas for bite-sized burrito sliders, topped with colorful bell peppers and a drizzle of cashew cream. It’s always a crowd-pleaser and makes for a festive presentation!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which rarely happens in my house!), store the unwrapped beans and rice mixture separately in airtight containers in the fridge. The tortillas are best kept apart until ready to assemble again.
Freezing
These burritos freeze wonderfully once wrapped tightly in foil or plastic wrap and stored in a freezer-safe bag. I like to prepare a batch ahead of time for busy weeknights. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, unwrap and warm the burrito in a skillet over medium heat until heated through and slightly crispy on the outside—this brings back that fresh, just-made feel better than a microwave can.
FAQs
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Can I make this Black Bean and Rice Burritos Recipe vegan?
Absolutely! This recipe is naturally vegan as long as you skip any dairy toppings or replace sour cream with vegan alternatives like cashew cream or avocado crema.
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What if I don’t have taco seasoning?
No worries if you don’t have taco seasoning. You can make a quick blend of chili powder, cumin, garlic powder, paprika, and a pinch of salt to mimic the flavor.
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Can I use canned rice or instant rice?
While brown rice is recommended for its texture and nutrition, you can use instant rice for a faster option. Just adjust cooking times accordingly and stir in lime and cilantro after cooking.
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How can I make these burritos gluten-free?
Simply swap regular flour tortillas for gluten-free or corn tortillas. Just warm them up gently to avoid cracking when wrapping.
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What’s the best way to prevent burritos from falling apart?
Don’t overload with filling and warm the tortillas well so they’re flexible. Wrapping tightly and tucking in the edges as you roll also helps keep everything inside.
Final Thoughts
I absolutely love how this Black Bean and Rice Burritos Recipe turns out every single time. It’s like comfort food with a healthy twist that doesn’t feel like a compromise. When I first tried this combo, I was amazed at how simple ingredients could create such a satisfying meal. I hope you’ll enjoy making it as much as I do—and that it becomes one of your kitchen staples. Go ahead, roll one up, and dig in with a big smile!
Print
Black Bean and Rice Burritos Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 burritos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Bean and Rice Burrito recipe combines wholesome brown rice, seasoned black beans, fresh lime, cilantro, and creamy avocado wrapped in warm tortillas. It’s a quick, nutritious, and flavorful vegetarian meal perfect for a satisfying lunch or dinner.
Ingredients
Rice and Beans
- 1 cup brown rice, uncooked
- 1 lime, juiced
- ½ cup fresh cilantro, chopped
- 1 (15-ounce) can black beans, drained
- ¼ cup water
- ½ yellow onion, chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon taco seasoning
Burrito Assembly
- 4 tortillas
- ½ cup salsa
- 1 avocado, diced
Instructions
- Cook the Rice: Prepare the brown rice according to the package instructions. Once cooked, fluff the rice with a fork and stir in the freshly squeezed lime juice and chopped cilantro to add brightness and flavor.
- Sauté the Onions and Prepare Beans: Heat the olive oil in a skillet over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, or until the onion becomes soft and translucent. Then add the drained black beans, water, and taco seasoning. Continue cooking for another 5 minutes to allow the flavors to blend and the beans to heat through.
- Warm the Tortillas: Slightly warm the tortillas in a pan or microwave to make them pliable and easier to wrap.
- Assemble the Burritos: Spoon the lime-cilantro rice mixture and the seasoned beans onto each warm tortilla. Top each with salsa and diced avocado for added freshness and creaminess.
- Wrap and Serve: Fold the tortillas into burritos and serve immediately while warm and flavorful.
Notes
- Use any rice you prefer, including cauliflower rice for a lower-carb option.
- Gluten-free or grain-free tortillas can be used; warming them first will make them more pliable.
- Top the burritos with extras like cashew cream, vegan avocado crema, or your favorite burrito toppings for added flavor and texture.
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 2g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
