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Easy Flavor-Packed Bean and Rice Burritos

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A quick and easy meatless burrito recipe packed with black beans, rice, and bold spices, perfect for Meatless Monday or any busy weeknight.

Ingredients

Scale
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (185 g) white or brown rice, uncooked (Jasmine or long grain)
  • 2 cups (480 ml) vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle powder or 1 tablespoon chopped chipotle in adobo sauce
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • A handful of chopped cilantro (optional)
  • 6 large flour tortillas (whole wheat preferred for added fiber)
  • Optional toppings: shredded cheese, sour cream, salsa, sliced avocado, or pickled jalapeños

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent and soft.
  2. Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
  3. Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon chipotle powder (or chopped chipotle in adobo). Cook for 30 seconds to bloom the spices.
  4. Add the drained black beans and uncooked rice to the skillet. Stir well to coat everything in the spiced onion mixture.
  5. Pour in 2 cups vegetable broth, add 1 teaspoon salt and ½ teaspoon black pepper. Bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.
  6. Simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.
  7. Once cooked, fluff the rice and beans gently with a fork. Stir in 1 tablespoon fresh lime juice and chopped cilantro. Adjust seasoning if needed.
  8. Warm the flour tortillas on a dry skillet over medium heat for 20-30 seconds per side until pliable and slightly toasted.
  9. Spoon a generous amount of the bean and rice mixture onto each tortilla. Add optional toppings as desired.
  10. Fold in the sides and roll the tortillas tightly to form burritos.
  11. Optional: Place wrapped burritos back on the skillet for 1-2 minutes per side to toast and crisp the exterior.

Notes

Bloom spices in oil before adding beans and rice for full flavor. Use vegetable broth instead of water for depth. Avoid stirring rice while cooking to keep it fluffy. Warm tortillas before rolling to prevent cracking. Toast burritos after rolling for a crispy texture. Leftovers reheat well on skillet or microwave. For gluten-free, use corn tortillas or gluten-free wraps.

Nutrition

Keywords: bean burritos, rice burritos, meatless monday, vegetarian, easy dinner, plant-based, quick meal, black beans, cumin, chipotle

Find it online: https://sparklechew.com/easy-flavor-packed-bean-and-rice-burritos-recipe-for-meatless-monday/