Save A cost-effective, portable, and flavorful meal featuring tender rice, hearty beans, and zesty salsa, all wrapped up for easy eating—perfect for lunch on the go or a casual dinner.
I first tried these burritos on a busy weeknight when we needed something quick, satisfying, and nutritious—now they're a constant request, especially because everyone can choose their favorite fillings.
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 (optional): 1 cup, drained
- Romaine lettuce: 1 cup, shredded
- Tomato: 1 medium, diced
- Red onion: ½ small, finely chopped
- Salsa: ¾ cup (choose mild, medium, or hot)
- Shredded cheddar or vegan cheese (optional): ½ cup
- Fresh cilantro (optional): ¼ cup, chopped
- 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.
- Roll up:
- 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 We make these burritos for picnics and road trips—the kids get excited to help assemble and pick their favorite mix-ins before the family heads out for an afternoon adventure.
Required Tools
You'll need a medium saucepan, small saucepan, knife, cutting board, skillet or microwave, and a spoon for easy prep.
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, if using), but can be made gluten-free and dairy-free—check all labels for safety.
Nutritional Information
Each burrito contains approximately 375 calories, 7 g fat, 65 g carbohydrates, and 13 g protein (with cheese, without optional toppings).
Save Rice & Bean Burritos are best served warm and wrapped for easy eating. Try cutting one in half to admire the colorful layers before digging in.
Kitchen Guide
- → What type of rice works best?
Long-grain white or brown rice are both excellent choices for a fluffy texture that holds well in the wrap.
- → Can I make these burritos vegan?
Yes, omit cheese or use plant-based alternatives to keep it vegan-friendly without sacrificing flavor.
- → How do I keep tortillas pliable for rolling?
Heat tortillas briefly in a dry skillet or microwave for about 10-15 seconds to make them soft and easy to fold.
- → What are some good add-ons?
Fresh cilantro, diced tomato, shredded lettuce, and optional corn add great texture and taste to the burritos.
- → Can I prepare these in advance?
Yes, both rice and beans can be cooked ahead of time. Assemble burritos just before eating for best freshness.
- → Is this dish gluten-free?
To make it gluten-free, substitute flour tortillas with gluten-free wraps or corn tortillas.