If you’re looking for a meal that’s simple, satisfying, and packed with flavor, you’ve got to try this Black Bean Rice Burritos Recipe. I absolutely love how the zesty lime and fresh cilantro brighten up the hearty black beans and fluffy rice, making every bite feel both wholesome and vibrant. Whether you’re making lunch for yourself or feeding the whole family, this recipe comes together quickly and delivers big on taste—trust me, you’re going to want to make it again and again.
Why You’ll Love This Recipe
- Easy and Quick to Make: From start to finish, this recipe takes less than an hour—perfect for busy weeknights.
- Healthy and Filling: Brown rice paired with black beans provides a great balance of fiber, protein, and wholesome carbs.
- Customizable and Versatile: You can easily swap out ingredients to fit your diet or tastes, so it works for everyone.
- Big Flavor Punch: The fresh lime and cilantro mix with taco seasoning for a burrito that’s bursting with bold, zesty notes.
Ingredients You’ll Need
Getting your ingredients right makes all the difference here. I like to use fresh lime and cilantro because they really lift the flavors, but you also want good quality beans and tortillas—trust me, the right base turns a good burrito into a great one.
- Brown rice: I prefer brown rice here because it’s nuttier and more nutritious than white rice, but any rice works well.
- Lime: Freshly squeezed lime juice adds a bright, tangy layer that cuts through the richness of beans and rice.
- Cilantro: This herb adds a wonderful fresh aroma and flavor that makes the burrito feel vibrant and alive.
- Black beans: Canned black beans are super convenient—just drain and rinse them to keep things light.
- Water: Used to help the beans warm through and mingle with seasoning.
- Yellow onion: Sautéed gently to bring out sweetness and soft texture.
- Extra-virgin olive oil: For cooking the onions and adding a subtle richness.
- Taco seasoning: I love using a store-bought blend for ease, but homemade works beautifully too.
- Tortillas: Flour tortillas hold everything together well, but feel free to use gluten-free or whole wheat versions if you prefer.
- Salsa: Adds an extra kick and moisture inside the burrito; I usually pick a chunky salsa for texture.
- Avocado: Creamy diced avocado brings lusciousness and balances the tangy notes perfectly.
Variations
One of my favorite things about this Black Bean Rice Burritos Recipe is how easy it is to make it your own. Over time, I’ve played around with different twists depending on the mood and what’s in my fridge — and you can too!
- Adding protein: When I want a bit more heft, I toss in some grilled chicken or sautéed tofu for an extra protein boost.
- Spice it up: I like to add chopped jalapeños or hot sauce inside the burrito if I want a fiery kick.
- Grain swaps: You can swap brown rice for quinoa or even cauliflower rice if you’re watching carbs.
- Vegan toppings: Sometimes I top these with cashew cream or a vegan avocado crema for a luscious finish.
How to Make Black Bean Rice Burritos Recipe
Step 1: Cook the Rice with a Twist
First, cook your brown rice according to the package instructions. When it’s done, fluff it up with a fork so it’s light and airy. Here’s the secret: stir in the fresh lime juice and chopped cilantro while the rice is still warm. This little trick instantly adds brightness and fresh flavor that makes all the difference. I discovered this when I wanted a burrito that didn’t feel heavy or one-note.
Step 2: Sauté Your Onions and Beans
Heat your olive oil in a skillet over medium heat and add the chopped yellow onion. Cook for about 5 minutes until the onion is soft and translucent. Then add your drained black beans, a bit of water, and the taco seasoning. Let this simmer gently for about 5 minutes. This step is key to getting the beans flavorful and infused with all those taco spice notes. I always keep the heat moderate here to avoid drying out the beans.
Step 3: Assemble and Wrap Your Burritos
Warm your tortillas just enough to make them pliable (I usually do this in a dry skillet or wrapped in foil in the oven). Spoon a generous amount of your lime cilantro rice and seasoned beans down the center of each tortilla. Top with salsa and diced avocado for creaminess. Then fold the sides and roll it tightly to seal. Serve immediately while warm!
Pro Tips for Making Black Bean Rice Burritos Recipe
- Warm the tortillas properly: I found that heating them just until soft (not crispy) helps prevent tearing while wrapping.
- Don’t overcook the beans: Cooking them too long can make them dry; gently simmer just enough to absorb seasoning.
- Fresh herbs make a difference: Using fresh cilantro instead of dried elevates the flavor so much—it’s worth the extra step.
- Make extras for leftovers: These burritos reheat well and taste even better the next day as flavors meld.
How to Serve Black Bean Rice Burritos Recipe
Garnishes
When I serve these burritos, I love topping them with a dollop of sour cream or a drizzle of homemade cashew cream for richness. Fresh chopped tomatoes or a handful of shredded lettuce add a nice crunch. If you’re like me and love heat, sliced jalapeños or a sprinkle of hot sauce is perfect too.
Side Dishes
My go-to sides are a simple mixed green salad with lime vinaigrette or some crunchy tortilla chips with extra salsa or guacamole. Black bean rice burritos are hearty, so light sides balance the meal perfectly.
Creative Ways to Present
For a dinner party, I’ve wrapped individual burritos in foil and set them up buffet-style with toppings so everyone can jazz up their own. Sometimes I slice burritos into pinwheels before serving for a fun appetizer twist that’s a crowd pleaser!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover burritos wrapped tightly in foil or plastic wrap in the fridge for up to 3 days. Wrapping them well helps maintain moisture so they don’t dry out.
Freezing
This Black Bean Rice Burritos Recipe freezes beautifully! I wrap each burrito individually in foil, then place them all in a large freezer bag. When I want one, I just thaw overnight in the fridge and reheat—super convenient for busy days.
Reheating
To reheat, I unwrap the burrito and warm it in a skillet over medium heat, flipping to get a slight crisp on the outside while heating through evenly. Microwaving works in a pinch but can make the tortilla soggy if overheated.
FAQs
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Can I use white rice instead of brown rice in this Black Bean Rice Burritos Recipe?
Absolutely! White rice works just as well if you prefer a softer texture or quicker cooking time. The flavor combinations remain delicious, so feel free to use whichever rice you like best.
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Is this Black Bean Rice Burritos Recipe suitable for vegans?
Yes! This recipe is naturally vegan, especially if you skip dairy garnishes or swap them for vegan alternatives like cashew cream or avocado crema.
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Can I make these burritos ahead of time for a meal prep?
Definitely! They store well in the fridge for a few days and freeze great too, making them perfect for meal prep or quick grab-and-go lunches.
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How do I prevent the tortillas from tearing when wrapping the burritos?
Warming the tortillas just until they’re soft and pliable makes wrapping much easier. Avoid overheating them, which can cause dryness and cracks.
Final Thoughts
This Black Bean Rice Burritos Recipe has become one of my absolute favorites for a reason—it’s comforting, wholesome, and bursting with fresh flavors that feel anything but boring. I’ve loved sharing it with friends and family, and I know you’ll appreciate how quick and versatile it is for your kitchen too. Next time you want something hearty yet fresh, give this a go—you might just find it becoming a new staple in your meal rotation, just like it did for me.
Print
Black Bean 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 is a nutritious and flavorful meal featuring brown rice, black beans, and fresh ingredients wrapped in a warm tortilla. It’s a quick and easy vegetarian dish packed with protein, fiber, and vibrant tastes from lime, cilantro, and avocado, perfect for a satisfying lunch or dinner.
Ingredients
Rice and Fresh Ingredients
- 1 cup brown rice uncooked
- 1 lime juiced
- ½ cup fresh cilantro chopped
Bean Mixture
- 1 (15-ounce) can black beans drained
- ¼ cup water
- ½ yellow onion chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon taco seasoning
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 infuse bright flavors.
- Sauté the Onion: Heat the extra-virgin olive oil in a skillet over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until the onion becomes soft and translucent.
- Prepare the Bean Mixture: To the skillet with sautéed onions, add the drained black beans, ¼ cup water, and taco seasoning. Cook the mixture for an additional 5 minutes, stirring occasionally to blend flavors and heat through.
- Warm Tortillas and Assemble Burritos: Slightly warm the tortillas to make them pliable. Spoon the lime and cilantro infused rice, followed by the seasoned black bean mixture onto each tortilla.
- Add Toppings and Serve: Top each burrito with salsa and diced avocado. Wrap the tortillas tightly into burritos and serve immediately while warm.
Notes
- You can substitute the brown rice with your choice of rice or use cauliflower rice for a low-carb version.
- Use gluten-free or grain-free tortilla shells if preferred; warming them up makes them easier to roll.
- Enhance the burritos with additional toppings such as cashew cream, vegan avocado crema, or your favorite sauces for extra creaminess and flavor.
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 2.5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
