Vegetarian Rice And Bean Burritos

Rice and Bean Burritos

This is a budget-friendly family dinner that tastes delicious and is easy to put together. It checks all the boxes in my book! And since my family loves Mexican flavors and black beans, these Rice and Bean Burritos are one of our go-to Tuesday night dinners. I like to make the rice ahead of time (or buy it precooked!) so it’s ready when I’m ready to assemble the burritos—and the rest of the ingredients are basically ready to go without any work! Plus, I know firsthand how hard it can be to get a nutritious meal onto the table at the end of the day when everyone is tired, so this quick vegetarian burrito recipe is a great option. It has complete protein from the combination of brown rice and black beans, and literally is all about assembling—and it can be served deconstructed, too. So fast and easy!

Ingredients You Need

These vegetarian burritos contain the following ingredients so you know what you have on hand.

Fully cooked rice: I’m showing this recipe with brown rice, but you can use any cooked rice you prefer. You can make the rice up to 5 days ahead and store it in a container in the fridge until ready to use, or buy precooked rice from the store. Black beans: Canned beans are an easy staple to keep on hand. I drain them and rinse them to freshen them up from the can. Shredded cheese: I usually use cheddar, but a Mexican blend works, too. Salsa: I like to use smooth, pureed salsa so the veggies blend in (which keeps my kids from trying to pick out chunks of onion!). Pick a salsa that you like the flavor of since that’s going to be the main flavoring for these rice and bean burritos. Tortillas: I use fajita-size whole wheat tortillas here since they are a nice size for little kids.

Step-by-Step Instructions

Here’s a look at the simple process involved in making these rice and bean burritos. Scroll down to the end of the post for the specifics.

What’s the best way to warm tortillas?

You can warm each tortilla one by one in the microwave for about 10 seconds. Or wrap a whole stack in a damp paper towel and warm for about 30-45 seconds, flipping over halfway through. Wrap the stack in a clean kitchen towel so they stay warm when you make them one by one. Remove one tortilla at a time and make each burrito.

Make-Ahead Vegetarian Burritos

You can make these burritos ahead, up through Step 5. Wrap each separately in plastic or foil and store in a zip-top bag and freeze for up to 3 months. To serve, remove the wrapping and warm in the oven for 10-15 minutes or 60-90 seconds in the microwave (flipping over halfway through), or until warm. TIP: You can also make them ahead and store in the fridge in an airtight container for 2-3 days in the fridge. Proceed with Step 6 to warm them through.

Best Tips for Success

Pick a salsa that you like the flavor of since that’s going to be the main flavoring for these rice and bean burritos. These have the best texture when the rice is cooked until tender. Use fajita-size tortillas. Cut in half for the kids if needed. Serve the elements deconstructed to younger toddlers so it’s easier to eat. Be sure the tortillas are warm before you try to fold them. Use tortillas labeled “soft” so they’re easy to work with and easy for the kids to eat. To Make Ahead: After Step 4, you can cover the burritos and store in the fridge for up to 4 hours. Bake as directed for 10-12 minutes or warm quickly in a pan until warmed through.

I’d love to hear if you make the recipe and what your family thought, so please comment below to share!