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.
I first made these burritos when I needed something quick, filling, and tasty for a busy weeknight. They have become a staple in my kitchen, especially when family and friends drop by unexpectedly.
Ingredients
- Grains: 1 cup long-grain white or brown rice, uncooked; 2 cups water; ½ tsp salt
- Beans: 1 (15 oz/425 g) can black beans or pinto beans, drained and rinsed
- Vegetables: 1 cup canned corn kernels, drained (optional); 1 cup romaine lettuce, shredded; 1 medium tomato, diced; ½ small red onion, finely chopped
- Salsa & Toppings: ¾ cup salsa (mild, medium, or hot to taste); ½ cup shredded cheddar or vegan cheese (optional); ¼ cup fresh cilantro, chopped (optional)
- Wraps: 4 large flour tortillas (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 These burritos always make an appearance on busy weekends—my family loves gathering around the table and picking their favorite toppings. It's a fun way to share a delicious meal together.
Required Tools
Medium saucepan, small saucepan, knife & cutting board, skillet or microwave, spoon
Allergen Information
Contains: Wheat (flour tortillas), Milk (cheese, if using). For dairy-free: Omit cheese or use dairy-free alternatives.
Nutritional Information
Per burrito (with cheese, without optional toppings): Calories: 375, Total Fat: 7 g, Carbohydrates: 65 g, Protein: 13 g
Save Enjoy your burrito fresh or wrapped for later—either way, it's a flavorful and fuss-free option everyone will love.
Recipe FAQ
- → What kind of rice works best?
Long-grain white or brown rice both work well, with brown offering extra fiber. Cook until tender but not mushy to maintain good texture.
- → Can I use other beans?
Yes, black or pinto beans are ideal, but kidney or cannellini beans can also be a great substitute depending on your preference.
- → How do I keep the tortillas soft and pliable?
Warm tortillas briefly in a dry skillet or microwave before assembling to prevent cracking when folding.
- → What toppings enhance flavor?
Fresh chopped cilantro, shredded cheese or its plant-based alternative, diced tomatoes, and a squeeze of lime add brightness and depth.
- → How can I make this dish vegan or gluten-free?
Use plant-based cheese or omit it entirely for a vegan version. Substitute regular tortillas with gluten-free ones to avoid gluten.
- → Can I prepare this ahead of time?
Yes, cook rice and beans in advance, then assemble just before serving to keep fillings fresh and tortillas soft.