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.
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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)
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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!
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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.
