Bean and Rice Burritos
Bean and Rice Burritos are the perfect protein packed lunch or dinner! They’re loaded with black beans, refried beans, and rice and a little bit of spice.
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These Bean and Rice Burritos are better than any of the burritos you’ll find in the freezer aisle – seriously! I was hooked on Amy’s Burritos but didn’t like how expensive they were for such a simple meal. I tried making my own at home and after a few tries I found the perfect combination.
I like to keep a big bowl of the burrito mix in my refrigerator and then make a quick burrito for lunch. The best part is this recipe can be customized to your liking – some of my favorite add ins are guacamole, tomatoes and lettuce!
Ingredients
- 16 oz can black beans, drained and rinsed
- 16 oz can refried beans (to make this recipe vegan make sure to get the Vegetarian version)
- 1 cup salsa
- 3 Tbsp taco seasoning
- 1 3/4 cups white or brown rice, cooked
- 6 burrito sized tortillas
- Optional toppings: guacamole, cheese, lettuce, tomatoes
Instructions
- In a skillet, combine the black beans, refried beans, salsa and taco seasoning and heat on medium heat until warmed through, about 5-6 minutes. Stir occassionally.
- Once the bean mix is cooked, stir in the rice until well combined. Remove from heat.
- Evenly spread the mix into the edge of the flour tortillas and roll up to make into a burrito.
- Heat a skillet to medium heat and cook the burrito on each side until golden browned, about 4-5 minutes each side.
How to Make a Burrito Bowl
Burrito bowls are similar to burritos but don’t have the tortilla on the outside. To make this recipe into a burrito bowl, place brown rice at the bottom of a bowl (or cauliflower rice to keep it low carb), and then layer on the burrito mix. Top with your favorite toppings like cheese or guacamole!
Are all refried beans vegetarian?
Not all refried beans are vegetarian. Regular refried beans usually contain a little amount of lard in them (even the fat free versions!). To be safe, try to get the vegetarian version of refried beans – this will be labeled on the front of the can. You could also easily make your own in the Instant Pot (like in this easy recipe)!
How to Store Leftovers
Leftovers should be stored in the refrigerator for up to 5 day in an airtight container (I like to use aluminum foil). If you’re planning to make ahead for the week, I don’t recommend adding in toppings like guacamole, avocado or lettuce until you’re ready to eat – otherwise they end up a bit soggy.
I personally store the mix in an pyrex container and on the day we’re ready to eat I wrap them in the flour tortilla, and then microwave for 60 seconds on each side.
These burritos can also be frozen! To freeze, wrap in an airtight container (I like to use aluminum foil) and then place in a freezer bag for up to 6 months. To defrost, take the burritos out of the bag and aluminum foil and microwave on 60 seconds increments until at the desired temperature.
How to Air Fry Burritos
These burritos could also be cooked in an Air Fryer to make them crispy. To air fry, place in the airfryer for 3 minutes at 400 degrees and then flip. Cook for another 2-3 minutes at 400 or until golden brown (cooking time will vary depending on the air fryer you have).
Recipe Tips and Variations
This recipe is so easy to customize to your likes! Some of my favorite variations:
- To reduce the carbs, swap out the brown rice for cauliflower rice. You could even serve this over a bowl of cauliflower rice in place of the tortilla!
- Give the burritos a kick by adding in a little hot sauce
- Add in a little cheese to make it creamy (check out this easy 5 minute recipe for a plant based queso to keep it vegan).
- Add in a little lettuce for an extra crunch – I recommend only adding in lettuce if you’re planning to eat them immediately otherwise the lettuce will get a little soggy.
Healthy Side Dishes
Easy 5 Minute Vegan Queso Cheese
Bean and Rice Burrito
Equipment
Ingredients
- 16 oz can black beans drained and rinsed
- 16 oz can refried beans to make this recipe vegan make sure to get the Vegetarian version
- 1 cup salsa
- 3 Tbsp taco seasoning
- 1 3/4 cups white or brown rice cooked
- 6 burrito sized tortillas
Instructions
- In a skillet, combine the black beans, refried beans, salsa and taco seasoning and heat on medium heat until warmed through, about 5-6 minutes. Stir occassionally.
- Once the bean mix is cooked, stir in the rice until well combined. Remove from heat.
- Evenly spread the mix into the edge of the flour tortillas and roll up to make into a burrito.
- Heat a skillet to medium heat and cook the burrito on each side until golden browned, about 4-5 minutes each side.
Notes
- To make this low carb, swap out the brown rice for cauliflower rice.
- To make this recipe vegan, make sure the refried beans are vegetarian refried beans.
- This is great with toppings! My favorites are guacamole, extra salsa, and lettuce.
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