Save A cost-effective, portable, and flavorful meal featuring tender rice, hearty beans, and zesty salsa, all wrapped up for easy eating. Rice & Bean Burritos are perfect for lunch on the go or a casual dinner, combining simple ingredients into something satisfying and delicious.
Recently, I started making these burritos for busy workdays, and they quickly became a family favorite. The simple assembly and bold flavors make them enjoyable for both adults and kids alike.
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:
- 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 kids love helping assemble their own burritos, adding just the right amount of salsa and cheese. Sharing this meal together always feels like a small celebration of easy homemade food.
Required Tools
Medium saucepan, small saucepan, knife & cutting board, skillet or microwave, spoon
Allergen Information
Contains: Wheat (tortillas), Milk (cheese, if using). For gluten-free: use gluten-free tortillas. For dairy-free: omit cheese or use a dairy-free alternative.
Nutritional Information
Per burrito (with cheese, without optional toppings): 375 calories, 7 g fat, 65 g carbohydrates, 13 g protein.
Save Enjoy these burritos warm or wrap them up for a tasty meal on the go. They are sure to become a staple in your weekly meal rotation—quick, wholesome, and satisfying.
Recipe Guide
- → How do I cook the rice for the burritos?
Bring water to a boil, add rice and salt, then simmer covered on low heat for 15–20 minutes until tender. Fluff with a fork once done.
- → Can I use other beans besides black or pinto?
Yes, kidney beans or chickpeas can be substituted for different flavors and textures.
- → What’s the best way to warm tortillas without drying them out?
Heat tortillas briefly in a dry skillet or microwave for 10–15 seconds to keep them soft and pliable.
- → How can I make the burritos vegan?
Use vegan cheese or omit cheese entirely, and ensure salsa and tortillas are free from animal-derived ingredients.
- → What toppings complement these burritos?
Fresh cilantro, shredded lettuce, diced tomato, salsa varieties, and a squeeze of lime add fresh, tangy flavors.