Save 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.
Rice & Bean Burritos became a staple in my kitchen during college. I loved how simple ingredients came together to make a filling and satisfying meal, and the leftovers were always just as tasty.
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: 1 cup, drained (optional)
- 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: ½ cup (optional)
- Fresh cilantro: ¼ cup, chopped (optional)
- 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 burritos:
- 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 My family loves these burritos especially on busy evenings. We gather around the table assemble our own and enjoy customizing each one to our taste.
Required Tools
Medium saucepan small saucepan knife & cutting board skillet or microwave spoon
Allergen Information
Contains wheat (flour tortillas) and milk (cheese if using). For gluten-free use gluten-free tortillas. For dairy-free omit cheese or use plant-based alternatives. Always check labels for potential allergens in tortillas and salsa.
Nutritional Information
Per burrito with cheese (without optional toppings): Calories 375 Carbohydrates 65 g Protein 13 g Total Fat 7 g
Save Rice & bean burritos are a versatile meal ready in under an hour. Try swapping in your favorite beans or add extra veggies for even more variety.
Recipe FAQ
- → What type of rice works best for this dish?
Long-grain white or brown rice cooks fluffy and holds its texture well, complementing the other ingredients perfectly.
- → Can I substitute beans in the filling?
Yes, black beans or pinto beans both provide hearty flavor and good texture. Choose based on preference.
- → How can I make this meal vegan-friendly?
Simply omit cheese or use a plant-based alternative, and ensure tortillas and salsa contain no animal products.
- → What are some suggested toppings to enhance flavor?
Add fresh cilantro, a squeeze of lime, or a dollop of guacamole or sour cream for added zest and creaminess.
- → How should I warm tortillas for filling?
Heat tortillas briefly in a dry skillet or microwave until soft and pliable to prevent cracking when rolling.
- → Is this dish suitable for meal prep and portability?
Yes, the burritos can be wrapped tightly in foil and kept chilled for easy transport and quick meals on the go.