If you’re on the hunt for a cozy, flavorful meal that doesn’t feel heavy or complicated, I absolutely love sharing this Black Bean and Rice Burrito Recipe with friends and family. It’s one of those dishes that feels like a warm hug — filling, delicious, and packed with wholesome ingredients you probably already have in your kitchen. Whether you’re cooking for a quick weeknight dinner or prepping a casual lunch, this recipe really hits the spot every single time.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples already, which makes this super easy to whip up.
- Balanced Flavors: The tangy lime and fresh cilantro brighten up the hearty beans and rice perfectly.
- Customizable: Whether you want it vegan, gluten-free, or packed with extras, this recipe bends to your kitchen creativity.
- Comfort Food That’s Healthy: It’s filling, fiber-rich, and totally satisfying without feeling heavy.
Ingredients You’ll Need
The ingredients here work together like magic — the brown rice gives a nutty backdrop, while the black beans bring in protein and that creamy texture you crave. Buying fresh lime and cilantro is totally worth it for that bright pop of freshness that transforms this burrito.
- Brown Rice: I love using brown rice because it’s healthier and adds great texture; feel free to swap in quinoa or cauliflower rice if you like.
- Lime: The juice brightens everything up — trust me, never skip it.
- Cilantro: Fresh cilantro is non-negotiable in my book for that classic burrito flair.
- Black Beans: You can use canned beans for convenience; just drain and rinse them for the best flavor and texture.
- Water: This helps combine the beans and taco seasoning into a saucy filling.
- Yellow Onion: Sautéing this brings out the sweetness that pairs so well with the spices.
- Extra-Virgin Olive Oil: For sautéing and a subtle fruitiness that enhances the whole dish.
- Taco Seasoning: This is the secret to the warming spices that tie everything together.
- Tortillas: I like warming them just a bit to make rolling easier — flour, corn, gluten-free, whatever you prefer!
- Salsa: Adds that zesty kick; homemade or store-bought works great.
- Avocado: Creamy, fresh, and cooling — I usually dice it on top right before serving.
Variations
One of the things I love most about this Black Bean and Rice Burrito Recipe is how easy it is to customize. Play around with the ingredients, and you’ll find your perfect version.
- Veggie Boost: I often toss in some sautéed peppers or corn for extra color and sweetness, which always gets rave reviews from my family.
- Heat it Up: If you like things spicy, add a few dashes of hot sauce or swap regular salsa for a chipotle variety — it’s a game changer!
- Cheese Lover’s Edition: While I often keep it vegan, adding shredded cheese or a dollop of sour cream makes it rich and indulgent.
- Grain-Free Option: Use gluten-free or low-carb tortillas — just warm them first so they don’t crack when you wrap.
How to Make Black Bean and Rice Burrito Recipe
Step 1: Cook the rice and add fresh flavors
Start by cooking your brown rice according to the package instructions — this usually takes about 30-40 minutes, so it’s the longest step. Once it’s done, fluff it gently with a fork, then stir in fresh lime juice and chopped cilantro. This little trick instantly wakes the rice up with a fresh, zesty flavor that you’ll love.
Step 2: Sauté onions and warm the beans
While rice is cooking, heat the olive oil in a skillet over medium heat. Add the yellow onions and sauté them for about 5 minutes until they soften and start to caramelize a bit — this brings out a natural sweetness. Then add the black beans, water, and taco seasoning. Stir it all together and let it cook gently for another 5 minutes so all the flavors get cozy and blended.
Step 3: Assemble your burritos
Warm your tortillas briefly — you want them just soft enough to roll without cracking. Lay them flat, then spoon on a generous layer of the cilantro-lime rice, followed by the seasoned black beans. Top with salsa and diced avocado for creaminess and that fresh zing.
Step 4: Wrap and enjoy immediately
Roll up your burritos tightly, folding the sides in first to keep the filling secure. Serve right away for the best texture and warmth, though these keep surprisingly well if you need to save one for later!
Pro Tips for Making Black Bean and Rice Burrito Recipe
- Perfect Rice Texture: I always rinse my brown rice before cooking to remove excess starch, which keeps it fluffy and separate in the burrito.
- Seasoning Balance: Taste the beans after adding taco seasoning; sometimes I add a pinch more salt or cumin for a bolder flavor.
- Warm Your Tortillas: Even 20 seconds in the microwave wrapped in a damp towel makes them pliable and easier to fold.
- Avoid Soggy Burritos: I let the beans cook down to a thick consistency instead of watery, and add avocado right before serving to keep it fresh.
How to Serve Black Bean and Rice Burrito Recipe
Garnishes
I love topping my burritos with extra fresh cilantro, a squeeze of lime juice, and sometimes a little crumbled queso fresco if I’m feeling fancy. A scoop of guacamole or a dollop of vegan avocado crema also adds a luxurious touch that my friends always ask about.
Side Dishes
My favorite sides to serve alongside are simple and bright — think a crisp mixed green salad or some tangy pickled jalapeños. For something heartier, black beans with corn salsa or a light tortilla chips and salsa always complement these burritos perfectly.
Creative Ways to Present
For special occasions, I sometimes slice the burritos into smaller rounds to serve as appetizer bites with toothpicks. Another fun way is layering the fillings into a burrito bowl for guests who prefer fork and knife — and it matches perfectly with all those fresh garnishes!
Make Ahead and Storage
Storing Leftovers
I usually store leftover rice and beans separately in airtight containers in the fridge for up to 4 days. The tortillas I keep separate too, so they stay fresh and don’t get soggy when reheating.
Freezing
Freezing fully assembled burritos wrapped tightly in foil works great. Just thaw in the fridge overnight before reheating. I’ve found that avocado doesn’t freeze well, so I add that fresh after reheating.
Reheating
To reheat, I unwrap the burrito and warm it in a skillet on medium-low heat with a lid for a few minutes on each side—this keeps the tortilla nice and crispy without drying out the filling. Microwaving works in a pinch, but the texture won’t be quite the same.
FAQs
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Can I make this Black Bean and Rice Burrito Recipe vegan and gluten-free?
Absolutely! The recipe is naturally vegan if you skip cheese or sour cream toppings. For gluten-free, just use corn tortillas or other grain-free wraps — warming them well helps keep them flexible.
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Can I use canned beans, or do I need to cook beans from scratch?
Canned black beans work perfectly here and save a ton of time. Just be sure to rinse and drain them well to avoid excess salt and preservatives.
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What’s the best way to prevent my burrito from getting soggy?
I recommend cooking down the beans to a thicker consistency and adding the avocado or fresh toppings right before serving, rather than assembling too far ahead.
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Can I prepare this recipe ahead for meal prep?
You can prep rice and beans in advance and store separately, then assemble fresh each day for best taste and texture. Burritos can be wrapped and portioned for easy grab-and-go meals.
Final Thoughts
This Black Bean and Rice Burrito Recipe has been a go-to staple in my kitchen for years, and every time I make it, I’m reminded of just how satisfying simple, wholesome ingredients can be. It’s a great blank canvas that welcomes your favorite flavors and tweaks, and it’s genuinely a recipe I’m happy to share with anyone who needs a little comfort food that’s healthy and delicious. I hope you try it soon — you’ll be amazed at how quickly it becomes a family favorite, just like it did in my house!
Print
Black Bean and Rice Burrito Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A wholesome and flavorful Bean and Rice Burrito recipe featuring brown rice, black beans, fresh lime, cilantro, and avocado, perfectly seasoned with taco spices and served in warm tortillas. This easy-to-make burrito is a nutritious, vegetarian-friendly meal ideal for a quick lunch or dinner.
Ingredients
Grains and Beans
- 1 cup brown rice uncooked
- 1 (15-ounce) can black beans drained
- ¼ cup water
Vegetables and Fresh Ingredients
- 1 lime juiced
- ½ cup fresh cilantro chopped
- ½ yellow onion chopped
- 1 avocado diced
Seasoning and Condiments
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon taco seasoning
- ½ cup salsa
- 4 tortillas
Instructions
- Cook the Rice: Cook 1 cup of brown rice according to the package instructions. Once cooked, fluff the rice with a fork and stir in the juice of 1 lime and ½ cup of chopped fresh cilantro to infuse fresh flavors.
- Sauté the Onion and Beans: Heat 1 tablespoon of extra-virgin olive oil in a skillet over medium heat. Add ½ chopped yellow onion and sauté for about 5 minutes until soft and translucent. Then add the drained black beans, ¼ cup of water, and 1 tablespoon of taco seasoning. Cook this mixture for an additional 5 minutes, allowing the flavors to meld.
- Assemble the Burritos: Warm 4 tortillas slightly to make them pliable. Spoon the lime-cilantro rice and seasoned beans onto each tortilla. Add ½ cup of salsa and diced avocado on top of the filling.
- Wrap and Serve: Carefully wrap each tortilla to enclose the filling. Serve the burritos immediately while warm, enjoying the fresh and savory combination.
Notes
- You can substitute the brown rice with your preferred rice variety or even use cauliflower rice for a low-carb option.
- Gluten-free or grain-free tortillas can be used; warming them first will make them easier to wrap.
- These burritos can be enhanced with toppings like cashew cream, vegan avocado crema, or your favorite sauces to add extra flavor and creaminess.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
