Best Bean and Rice Burrito Recipe (Easy & Flavorful)

We’ve all been there: craving a satisfying, healthy meal but short on time and energy. Takeout menus start to look tempting, but what if you could whip up something delicious and good for you in minutes? Enter the humble, yet incredibly versatile, bean and rice burrito. This recipe is completely customizable and comes together faster than you can say “delivery.” Get ready to learn how to make the best bean and rice burrito, perfect for a quick lunch, dinner, or easy meal prep!

Why You’ll Love This Recipe

This isn’t just any bean and rice burrito recipe; it has a special touch that elevates it from simple to sensational.

Unique flavor twist: A squeeze of fresh orange juice and a pinch of smoked paprika in the beans, plus toasted pepitas in the rice, make all the difference.

Flavor enhancement: The orange juice brightens the earthy beans, while smoked paprika adds a subtle smoky depth. The toasted pepitas give the rice a delightful nutty flavor and satisfying crunch.

• Quick and easy: Perfect for busy weeknights when you need a meal on the table fast.
• Vegetarian and vegan: A plant-based powerhouse that’s easy to customize.
• Budget-friendly: Uses affordable pantry staples you likely already have.
• Meal prep friendly: Great for making ahead and enjoying throughout the week, and they freeze beautifully.

Ingredients Needed

• 1 cup brown rice (uncooked)
• 1 lime (juiced)
• 1/2 cup fresh cilantro (chopped)
• 1 (15-ounce) can black beans (drained)
• 1/4 cup water
• 1/2 yellow onion (chopped)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon taco seasoning
• 4 tortillas
• 1/2 cup salsa
• 1 avocado (diced)

Ingredient Notes & Substitutions

Here’s how to adapt the ingredient list to your preferences and dietary needs:

Brown Rice: Brown rice offers more fiber and nutrients compared to white rice. If you’re looking for a lower-carb option, consider using quinoa or cauliflower rice instead.

Black Beans: Pinto or kidney beans can easily be substituted for black beans. If using canned beans, rinse them thoroughly to reduce sodium.

Taco Seasoning: Control the sodium and spice levels by making your own taco seasoning. Combine chili powder, cumin, paprika, oregano, garlic powder, onion powder, and a pinch of cayenne pepper.

Tortillas: Flour tortillas are classic, but you can also use corn, whole wheat, or gluten-free tortillas. Choose a large size for easy rolling.

Dairy-Free: This recipe is naturally dairy-free! If you enjoy dairy, add some shredded cheddar, Monterey Jack, or Cotija cheese.

How to Make Bean and Rice Burrito

Step 1: Cook the Rice

Cook the brown rice according to the package directions. For ultimate convenience, use a rice cooker. The rice is done when it’s fluffy and all the water has been absorbed.

Once the rice is cooked, fluff it with a fork. Gently mix in the lime juice and chopped cilantro, infusing the rice with a bright, fresh flavor.

Step 2: Sauté the Beans

In a skillet, heat the extra-virgin olive oil over medium heat. Sauté the chopped yellow onion for about 5 minutes, or until fragrant and translucent.

Now for the twist! Add the drained black beans, water, taco seasoning, a squeeze of fresh orange juice (about 1 tablespoon), and a pinch of smoked paprika. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld together beautifully.

Step 3: Assemble the Burrito

Warm the tortillas in a dry skillet for about 30 seconds per side, or in the microwave wrapped in a damp paper towel for 15 seconds. This makes them more pliable and prevents tearing.

Spoon the cilantro-lime rice and the flavorful black beans onto the slightly warm tortillas. Top with your favorite salsa and diced avocado.

Step 4: Wrap and Serve

Wrap the burritos tightly. Click here for detailed burrito-wrapping instructions and photos! Serve immediately and enjoy.

Freezing and Reheating Instructions

Allow the cooked burritos to cool completely before freezing to prevent them from becoming soggy.

Wrap each burrito individually in plastic wrap, then place them in a freezer bag. This will maintain freshness and prevent freezer burn.

To thaw, transfer the frozen burrito to the refrigerator overnight. For a quicker thaw, use the microwave.

Reheat the thawed burritos in the microwave, oven, or skillet. If microwaving, add a little water to maintain moisture. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat them in a skillet over medium heat, turning occasionally, until warmed.

Properly frozen burritos can last up to 3 months in the freezer.

Pro Tips & Troubleshooting

Pro Tips

• Warm tortillas for better pliability and to prevent tearing.
• Don’t overfill the burritos to avoid difficulty in rolling.
• Add a squeeze of lime juice to the avocado to prevent browning.
• Toast pepitas in a dry skillet for a few minutes until golden brown and fragrant to enhance their nutty flavor.
• Taste and adjust seasonings as needed, especially the taco seasoning.
• Use a high-quality salsa for the best flavor.
• If meal prepping, consider adding a layer of shredded lettuce or cabbage between the filling and the tortilla to prevent sogginess.

Common Mistakes to Avoid

• Using cold tortillas, which can crack and tear during rolling.
• Overfilling the burrito, making it difficult to roll.
• Not seasoning the beans adequately.
• Using too much liquid in the filling, leading to a soggy burrito.
• Skipping the orange juice and smoked paprika, missing out on the unique flavor boost.

Serving & Storage

Serving Ideas

• Serve with a side of Mexican rice and refried beans.
• Top with sour cream or Greek yogurt (dairy or non-dairy).
• Add a side of pico de gallo or guacamole.
• Serve with a side salad dressed with a lime vinaigrette.
• Offer hot sauce for those who like extra spice.

Storage and Make-Ahead

Store leftover burritos in the refrigerator for up to 3 days.

The bean filling can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooked rice can also be stored in the refrigerator for up to 4 days.

For best results, assemble the burritos just before serving, or follow the freezing instructions for longer storage.

Conclusion

These bean and rice burritos are quick, easy, customizable, and delicious, with a unique flavor twist that will tantalize your taste buds. This beginner-friendly recipe is easy to adapt to your liking, making it a go-to meal for any occasion.

Feel free to experiment with different variations and serving ideas to make it your own. If you enjoyed this recipe, please share it with your friends and family! You might also like our vegetarian taco recipe.

FAQ

Here are some frequently asked questions about making the best bean and rice burritos:

What are some good variations to this bean and rice burrito recipe?

Try adding cheese, using different types of beans or rice, incorporating sautéed vegetables like bell peppers or zucchini, or adjusting the spice level with a pinch of cayenne pepper.

How can I prevent my bean and rice burrito from getting soggy?

Avoid overfilling the burrito and use slightly drier fillings. Adding a layer of shredded lettuce between the filling and the tortilla can also prevent the tortilla from absorbing too much moisture.

Can I meal prep these burritos, and what is the best way to store and reheat them?

Yes, these burritos are great for meal prepping! Follow the freezing, thawing, and reheating instructions provided in the “Freezing and Reheating Instructions” section above.

What are some healthy toppings I can add?

Healthy toppings include pico de gallo, guacamole, Greek yogurt, or a sprinkle of fresh cilantro.

Is brown rice really better for me than white rice in a burrito?

Brown rice offers more fiber and nutrients compared to white rice. It’s a whole grain, contributing to better digestive health and sustained energy. For more information on the nutritional benefits, you can check out this article about the health benefits of whole grains. Black beans are also a great source of fiber and plant-based protein.

What kind of tortillas are best for rolling burritos that don’t break?

Large, pliable flour tortillas are generally best, especially when warmed before rolling. Corn tortillas can be more prone to cracking, while whole wheat and gluten-free tortillas vary in pliability depending on the brand.
To learn more about the different types of tortillas and their uses, you might find this article from Allrecipes helpful.
Consider making homemade protein powder for an added boost.

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