Description
Delicious and hearty bean and rice burritos made with brown rice, black beans, and flavorful spices, wrapped in whole wheat tortillas and pan-seared for a crispy finish. Perfect for a satisfying lunch or dinner with customizable toppings.
Ingredients
Scale
Main 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)
Optional Toppings
- 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
Instructions
- Cook the rice: Cook 1 cup of brown rice according to the package directions until tender and fully cooked, then set aside.
- Sauté aromatics: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add ½ medium chopped yellow onion and cook until softened, about 5 minutes. Add 2 cloves minced garlic and cook for another 30 seconds until fragrant.
- Add beans and spices: Stir in 1 can (14.5 oz) rinsed and drained black beans, 1 cup chopped baby spinach, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Cook, stirring occasionally, until the beans are warmed through and spinach is wilted, about 2-3 minutes.
- Assemble the burritos: Lay a 8-inch whole wheat tortilla flat on a clean surface. Add ⅓ cup cooked rice, ⅓ cup of the black bean mixture, and ¼ cup shredded cheddar cheese. Repeat with remaining tortillas and fillings.
- Fold the burritos: Fold the sides of each tortilla in, then fold the bottom up and over the filling and roll tightly, tucking the sides in as you roll.
- Pan-sear the burritos: Wipe out the skillet and heat remaining olive oil over medium-high heat. Place burritos seam side down in the skillet, working in batches if necessary. Cook each side for 2-3 minutes until browned and crispy. Repeat with remaining burritos.
- Serve: Serve the burritos hot with your choice of optional toppings such as salsa, guacamole, sour cream, or fresh cilantro.
Notes
- Rice: Brown rice offers a nutty flavor and hearty texture but white or yellow rice can be substituted.
- Beans: Black beans can be swapped with pinto beans or homemade cooked beans.
- Cheese: Use sharp white cheddar, Monterey Jack, Pepper Jack, or a Mexican cheese blend as preferred.
- Tortillas: Whole wheat tortillas are recommended for whole grains; gluten-free tortillas work for a gluten-free option.
- Veggie add-ins: Add sautéed peppers, zucchini, corn, or diced green chilies to the bean mixture for extra nutrition and flavor.
- Double the recipe: To make more burritos, double the ingredients and either pan-sear or bake them in a 400°F oven for 15 minutes.
- Storage: Wrap burritos tightly and refrigerate up to 3 days. Reheat in microwave and optionally sear for crispiness.
- Freezing: Wrap burritos in plastic and foil, freeze for up to 3 months. Thaw overnight before reheating and searing.
Nutrition
- Serving Size: 1 burrito
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 35 mg
