rice bean burrito recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best rice bean burrito recipe

I’ve been experimenting with different recipes for my family’s favorite dishes, and I’m excited to share this rice bean burrito recipe that has become a staple in our household. This recipe originated from my grandmother’s cookbook, passed down through generations of home cooks in our family. The combination of fluffy rice, creamy beans, and savory spices is a perfect blend of flavors that my kids and husband love. I’ve made this recipe countless times, and it never fails to satisfy their cravings.

As a busy mom, I appreciate how easy it is to prepare this dish. The ingredients are readily available at our local grocery store, and the cooking process is straightforward. I can have this ready in under an hour, making it an ideal option for a weeknight dinner or a quick lunch on the go. One of the reasons we love this recipe is its versatility.

We can serve it as a main course or use it as a filling for tacos or burritos. It’s also an excellent way to get some fiber and protein into our diets. My kids are picky eaters, but they always devour this dish without complaint. This recipe is not only delicious but also packed with nutrients.

The rice provides sustained energy, while the beans offer a boost of protein and fiber. The spices add antioxidants and flavor without adding extra calories. As someone who values healthy eating, I appreciate how this recipe aligns with my goals. In terms of technique, I’ve found that using short-grain rice makes all the difference in this recipe.

It helps the rice cook evenly and prevents it from becoming mushy or sticky. I also like to use canned beans for convenience and added nutrition. Overall, this rice bean burrito recipe has become a trusted favorite in our household. It’s easy to make, nutritious, and adaptable to different tastes and dietary needs.

Rice Bean Burrito

Rice Bean Burrito

4.7 from 1543 votes

A hearty and satisfying burrito filled with seasoned rice, black beans, and melted cheese. This easy recipe is perfect for a quick weeknight dinner or a filling lunch.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Rice and Bean Filling

1 cup white rice
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1/2 cup shredded cheddar cheese

For the Burritos

4 large flour tortillas (10-inch)
1/2 cup sour cream
1/2 cup salsa

👨‍🍳Directions

1In a medium saucepan, combine 1 cup rice and 2 cups water.
2Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender and all water is absorbed.
3While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
4Add the diced onion and cook for 3 to 4 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
5Add the drained black beans, 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper to the skillet.
6Cook for 2 to 3 minutes, stirring occasionally, until the beans are heated through.
7Add the cooked rice to the skillet with the bean mixture and stir to combine.
8Cook for 1 to 2 minutes until everything is well mixed and hot.
9Remove from heat and stir in the shredded cheddar cheese until melted.
10Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
11Place a generous portion of the rice and bean mixture in the center of each tortilla, then top with a spoonful of sour cream and salsa.
12Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito.
13Serve immediately while warm.

🔧Equipment

Medium saucepan with lid
Large skillet
Cutting board
Knife
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 720mg🌾Total Carbs: 65g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 16g

📝Notes

For extra flavor, add a squeeze of lime juice and a handful of fresh cilantro to the rice and bean mixture. You can also substitute brown rice, but increase the cooking time to about 40 minutes.

Watch Video Of How Rice Bean Burrito Works

This rice bean burrito recipe is always a good idea for any occasion. It works well for family gatherings because everyone can build their own burrito just the way they like it.

The ingredients are affordable and easy to find which makes it a practical choice for feeding a crowd. For storage I wrap leftover burritos tightly in foil and keep them in the fridge for up to three days.

To reheat I place them in a dry skillet over medium heat for a few minutes on each side until warmed through. You can also microwave them for a quick option.

For serving I like to add a side of tortilla chips and salsa or a simple green salad. This recipe is a keeper that you will come back to again and again.

❓ Frequently Asked Questions About Rice Bean Burrito

What type of rice should I use for this recipe?

For best results, use short-grain rice such as Japanese mochigome or Spanish calrose.

Can I substitute the beans with another type of legume?

While you can experiment with other types of legumes like lentils or chickpeas, pinto beans provide the perfect balance of texture and flavor in this recipe.

How do I store leftover rice bean burritos?

Store leftover burritos in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Can I reheat the burritos without them becoming dry?

Yes, you can reheat them by wrapping them in foil and heating them in the oven at 350°F (175°C) for about 15-20 minutes.

What if I don’t have any canned beans on hand?

You can use cooked dried beans as a substitute; just be sure to adjust the cooking time according to your preference.

Similar Posts