Pin 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 made these burritos on a busy weeknight, and they quickly became a staple—everyone loved customizing their own with their favorite toppings.
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)
- Cheddar or vegan cheese (optional): ½ cup, shredded
- 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.
- Fold and roll:
- 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.
Pin When we pack these for family picnics, everyone loves splitting them in half to see all the colorful layers inside!
Required Tools
Medium saucepan, small saucepan, knife and cutting board, skillet or microwave, spoon
Allergen Information
Contains: Wheat (from flour tortillas), milk (from cheese if using). For dairy-free, omit cheese or use dairy-free cheese. For gluten-free, choose gluten-free tortillas and check salsa labels.
Nutritional Information
Each burrito (with cheese, without optional toppings) contains about 375 calories, 7 g total fat, 65 g carbohydrates, and 13 g protein.
Pin Rice & bean burritos are quick, portable, and always a hit—keep extra salsa handy for dipping. They're even delicious eaten cold the next day!
Recipe FAQ
- → What type of rice works best?
Long-grain white or brown rice both provide a tender texture and complement the beans well.
- → Can I make these burritos vegan?
Yes, simply use plant-based cheese or omit cheese entirely to keep it plant-based.
- → How do I keep the tortillas soft for wrapping?
Warm tortillas briefly in a dry skillet or microwave for 10-15 seconds to make them pliable.
- → What are good additions to enhance flavor?
Add a squeeze of lime, sour cream, guacamole, or fresh cilantro to boost freshness and taste.
- → How can I make this meal more filling?
Add cooked chicken, ground beef, tofu, or extra beans for additional protein and heartiness.
- → Is this suitable for gluten-free diets?
Use gluten-free tortillas to make this meal safe for gluten-sensitive individuals.