Name: Bean and Rice Burritos Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 cup brown rice; 1 tablespoon extra-virgin olive oil, divided; ½ medium yellow onion, chopped; 2 cloves garlic, minced; 1 (14.5 oz.) can black beans, rinsed and drained; 1 cup packed, roughly chopped baby spinach; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon paprika; ¾ teaspoon kosher salt; ½ teaspoon black pepper; 1 ½ cups shredded cheddar cheese; 6-7 whole wheat tortillas (8-inch size); Extra salsa or fresh pico de gallo; Extra cheese; Avocado slices or guacamole; Greek yogurt or sour cream; Chopped fresh cilantro; Hot sauce or sriracha; Pickled red onions; Pickled or fresh jalapeños

There’s something undeniably comforting about a warm, cheesy wrap packed with beans and rice, isn’t there? This Bean and Rice Burritos Recipe hits all the cozy, savory notes while being surprisingly simple to throw together—perfect for those days you want a filling meal without fuss.

The image shows a white plate on a white marbled surface with one whole wrapped burrito at the bottom and one burrito on top cut in half, showing three layers inside: light brown rice, dark brown beans, and shredded orange chicken mixed with some green herbs, all wrapped in a lightly toasted beige tortilla with brown grill marks. Behind the burritos on the plate, there is half an avocado with the brown pit visible and some green leafy garnish next to it, along with a small colorful pile of diced tomatoes, green peppers, and onions on the right. There is a colorful blue, green, yellow, orange, and red striped cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bean and Rice Burritos Recipe
Top Tip
How to Serve Bean and Rice Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bean and Rice Burritos Recipe

Why You'll Love This Recipe

From the first time I made this Bean and Rice Burritos Recipe, I knew it’d be a staple in my kitchen. It’s affordable, wholesome, and adaptable—plus, that crispy skillet sear at the end? Game changer.

Flavor-packed but simple: The spice blend with chili powder, cumin, and paprika brings out vibrant, smoky notes without complicated sauces.
Wholesome and hearty: Brown rice and black beans create a satisfying texture and nutrition profile that sticks with you.
Customizable to your taste: Whether you want to add veggies, swap cheeses, or pack ‘em with extras, this recipe welcomes your personal touch.
Quick, weekday-friendly: It fits right into busy schedules and makes for excellent leftovers to boot.

Ingredients & Why They Work

This recipe pins down a beautiful balance between simple pantry staples and fresh ingredients. Each element contributes flavor, texture, and nutrition, coming together like an old friend on your plate. Here’s the lowdown on what goes inside and why they’re perfect partners.

Flat lay of a small mound of cooked brown rice, a small white ceramic bowl of extra-virgin olive oil, half a medium yellow onion chopped into chunks, two whole garlic cloves with skins removed and minced nearby, a small white ceramic bowl filled with rinsed black beans, a handful of roughly chopped fresh baby spinach leaves, a small white ceramic bowl of chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of kosher salt, a small white ceramic bowl of black pepper, a neat pile of shredded sharp white cheddar cheese, and a stack of whole wheat tortillas arranged in a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown rice: Offers a nutty flavor and chewy bite that holds up well inside the burrito without getting mushy.
Extra-virgin olive oil: Used sparingly to sauté aromatics and crisp up the burritos—adds subtle richness.
Yellow onion: Gives sweetness and depth when sautéed, building a savory base.
Garlic: Just a couple cloves add that warm, inviting aroma crucial to Mexican-inspired dishes.
Black beans: Creamy and protein-packed, they soak up spices beautifully.
Baby spinach: An easy green to sneak in some extra nutrients—wilts nicely without overpowering.
Chili powder, ground cumin, paprika: These spices bring smoky, earthy heat and color to the filling.
Kosher salt & black pepper: Essential for seasoning, making all other flavors pop.
Shredded cheddar cheese: Melts perfectly, adding tang and gooey texture.
Whole wheat tortillas: A wholesome wrap choice with nice chewiness, but any soft tortilla works.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving and versatile this Bean and Rice Burritos Recipe is. Over time, I’ve experimented by tossing in whatever fresh veggies I have around or switching up the cheese to keep things interesting. Trust me, once you get the basics down, you can make it uniquely yours.

Veggie boost: I often throw in diced bell peppers or grated zucchini for extra color and nutrition—you won’t even notice the zucchini sneak in!
Cheese swap: Monterey Jack or a pepper jack add a creamy softness or a little zing—great if you want to switch things up.
Heat it up: Add pickled jalapeños or a spoonful of salsa verde inside to wake up your taste buds.
Gluten-free option: Use corn tortillas to keep it gluten-free. Just be gentle when folding.

Step-by-Step: How I Make Bean and Rice Burritos Recipe

A close-up of a burrito cut in half showing its inside layers held by a woman's hand with decorated nails, the burrito has one visible layer of light brown grilled tortilla with some darker toasted spots, inside it contains a mix of white rice, black beans, melted yellow cheese, and some small greens at the bottom. The burrito half is held above a white plate with another whole burrito on it. On the side of the plate there is an avocado half with the brown seed and some green leaves, all placed on a white marbled surface. In the background, a blue cloth with multicolor stripes is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rice Just Right

Start things off by cooking your brown rice according to package directions. I always rinse mine first to get rid of excess starch, which helps keep the grains separate inside the burrito. This step takes the longest, so doing it first means you can multitask during the rest of the prep.

Step 2: Sauté Onions and Garlic for a Flavor Base

Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Toss in your chopped onions and let them soften for about 5 minutes until translucent and sweet. Then add garlic and cook just 30 seconds until you get that irresistible aroma—don't let it brown though, or it'll turn bitter.

Step 3: Add Beans, Spinach, and Spices

Next, stir in the black beans, roughly chopped baby spinach, chili powder, cumin, paprika, salt, and pepper. Cook everything together for 2-3 minutes until warmed through and the spinach wilts just right. This combo is where the magic builds—those spices create a warm, smoky vibe that everyone will love.

Step 4: Assemble Your Burritos

Lay each tortilla flat, then scoop in about ⅓ cup of rice, ⅓ cup of the bean mixture, and sprinkle roughly ¼ cup of shredded cheddar cheese. Be generous but don’t overload—folding is easier with some breathing room. Repeat with remaining tortillas.

Step 5: Fold and Roll with Confidence

Fold the sides of the tortilla in toward the center, then fold up from the bottom and start rolling tightly but gently. I’ve found a snug roll helps keep everything intact during cooking and eating. Don’t hesitate to tuck in those sides as you roll for a neat package.

Step 6: Pan-Sear for the Perfect Crunch

Heat the remaining olive oil in your skillet over medium-high heat. Place burritos seam-side down in the hot pan—you want that seam to seal shut while cooking. Sear for 2-3 minutes on each side until golden and crispy. If you’re making a batch longer than your pan can handle, do them in batches and keep finished ones warm in a low oven.

Top Tip

I’ve learned that the little crispy edges you get from pan-searing these burritos truly elevate the whole experience. It’s worth the extra step after assembly to get that satisfying crunch on the outside while keeping the inside warm and melty.

Perfect sear: Use a hot skillet and don’t overcrowd the pan so each burrito crisps evenly.
Keep it tight: Roll burritos firmly but gently to prevent them falling apart when flipping.
Oil matters: Just enough olive oil to coat the pan creates that golden crust without sogginess.
Don’t skip resting: Letting burritos sit a minute before slicing helps everything settle for easier handling.

How to Serve Bean and Rice Burritos Recipe

bean and rice burritos - Serving Suggestion

Garnishes

I’m a big fan of topping these with dollops of creamy Greek yogurt or sour cream to bring a cool tang. Fresh pico de gallo or slices of ripe avocado add freshness. For a hit of heat, sriracha or pickled jalapeños never disappoint. And a handful of chopped cilantro brightens everything up.

Side Dishes

These burritos pair wonderfully with a simple green salad dressed lightly with lime juice. I also love serving them alongside a small bowl of Mexican street corn or roasted sweet potatoes when I want a heartier meal. Chips and salsa or guacamole are always crowd-pleasers too.

Creative Ways to Present

For get-togethers, I sometimes slice the burritos into bite-sized pinwheels; they’re perfect for dipping and sharing. Or wrap a few up in foil and slice them in half for a rustic, taco-like presentation that's great for picnics. And baking them seam-side down in a casserole dish makes an easy, hands-off party dish.

Make Ahead and Storage

Storing Leftovers

After they cool, I wrap each burrito tightly in plastic wrap to keep everything sealed and avoid sogginess. Then I store them in the fridge for up to 3 days. When I’m ready to eat, I usually zap them in the microwave for a minute to warm the center, then give them a quick pan-sear for that crispy edge I love.

Freezing

Freezing this Bean and Rice Burritos Recipe works like a charm. I wrap each one first in plastic wrap, then in foil to prevent freezer burn, label them carefully, and pop them into a big freezer bag. When I want one, I thaw overnight in the fridge, then reheat as usual. Sometimes I even microwave from frozen and finish with a sear—just takes extra care not to overheat.

Reheating

For best texture, microwave the burrito just enough to heat through, then crisp it up in a skillet. This two-step method recaptures that fresh-from-the-pan magic and keeps the tortilla pleasantly crunchy without drying out the filling.

Frequently Asked Questions:

Can I make this Bean and Rice Burritos Recipe vegan?

Absolutely! Just skip the cheese or substitute it with a vegan cheese alternative. You could also use guacamole or a cashew-based cream to add creaminess instead of dairy.

What can I use instead of black beans?

Pinto beans are a great substitute and offer a milder flavor. You can also try kidney beans or cooked lentils if you want to switch up the texture. Just make sure to drain and rinse canned beans well for best results.

Can I prepare the filling in advance?

Yes! The bean and rice mixture keeps well for 3-4 days refrigerated. Preparing it ahead saves time on busy nights—just cook the burritos and pan-sear them when you’re ready to eat.

How do I keep my burritos from falling apart?

Rolling tightly is key. Make sure to fold the sides in before rolling up and tuck the ingredients snugly. Also, searing the seam side down helps seal it closed and keeps everything together during cooking and eating.

Final Thoughts

Honestly, this Bean and Rice Burritos Recipe feels like a warm hug on a plate—simple, nourishing, and endlessly adaptable. I hope you’ll give it a try and make it yours, swapping in your favorite ingredients and savoring every bite. It’s one of those recipes that proves you don’t need much fuss to create something truly comforting and delicious.