Name: Bean and Rice Burritos Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-inspired
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); 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

Nothing beats the satisfying mix of hearty beans, fluffy rice, and melty cheese wrapped up in a warm tortilla. This Bean and Rice Burritos Recipe brings those comforting flavors together effortlessly, perfect for a tasty lunch or a cozy dinner at home.

The image shows a white plate on a white marbled surface with one whole wrapped burrito at the bottom and one burrito on top cut in half, showing three layers inside: light brown rice, dark brown beans, and shredded orange chicken mixed with some green herbs, all wrapped in a lightly toasted beige tortilla with brown grill marks. Behind the burritos on the plate, there is half an avocado with the brown pit visible and some green leafy garnish next to it, along with a small colorful pile of diced tomatoes, green peppers, and onions on the right. There is a colorful blue, green, yellow, orange, and red striped cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bean and Rice Burritos Recipe
Top Tip
How to Serve Bean and Rice Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bean and Rice Burritos Recipe

Why You'll Love This Recipe

I’ve made this Bean and Rice Burritos Recipe more times than I can count—it’s my go-to for busy nights because it’s both filling and flexible. Plus, it hits that perfect comfort food note without being too complicated.

Simple yet hearty: It combines pantry staples into a meal that’s quick but still packs layers of flavor.
Customizable: You can tweak the fillings and toppings to your heart’s content—spicy, cheesy, loaded with veggies—you name it.
Great for meal prep: These burritos hold up well in the fridge and freezer, making your leftovers just as good as fresh.
Vegetarian and budget-friendly: It’s an affordable way to eat well, whether you’re feeding a crowd or just yourself.

Ingredients & Why They Work

This Bean and Rice Burritos Recipe balances simple ingredients that complement each other beautifully. Using brown rice adds a satisfying nutty flavor and chewiness, while black beans bring a creamy texture and protein punch. Spices like chili powder and cumin give it that classic southwestern warmth.

Flat lay of a small mound of cooked brown rice, a small white ceramic bowl of extra-virgin olive oil, half a medium yellow onion chopped into chunks, two whole garlic cloves with skins removed and minced nearby, a small white ceramic bowl filled with rinsed black beans, a handful of roughly chopped fresh baby spinach leaves, a small white ceramic bowl of chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of kosher salt, a small white ceramic bowl of black pepper, a neat pile of shredded sharp white cheddar cheese, and a stack of whole wheat tortillas arranged in a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown rice: I love the nuttiness and chew of brown rice, it holds up well in the filling without getting mushy.
Extra-virgin olive oil: Adds richness to sautéed veggies and helps bring out the spices.
Yellow onion: Gives sweetness and depth when sautéed, which mellows the beans perfectly.
Garlic: Just a couple of cloves punch up the flavor without overpowering.
Black beans: Rinsed and drained canned beans make this super quick, but feel free to cook your own.
Baby spinach: A nice green boost that wilts down quickly and adds freshness.
Chili powder, cumin, paprika: These spices make it taste like a proper burrito, warm and a bit smoky.
Kosher salt and black pepper: Essential seasoning to tie everything together.
Cheddar cheese: Sharp white cheddar is my favorite for melty goodness, but use whatever you love.
Whole wheat tortillas: I prefer these for extra fiber and flavor, but use your favorite variety.
Optional toppings: Salsa, guacamole, fresh cilantro, and a dollop of sour cream always make the burritos shine when served.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Bean and Rice Burritos Recipe is how easy it is to switch things up. I often add different veggies or spice levels depending on my mood, and you should absolutely feel free to do the same!

Veggie boost: I like tossing in sautéed bell peppers or grated zucchini for extra nutrition and texture—it makes the filling even more satisfying.
Cheese swap: Sometimes I go for pepper jack if I want a little extra kick or Monterey Jack for a milder flavor.
Make it gluten-free: Using corn or gluten-free tortillas works great, especially if you’re catering to dietary needs.
Spice it up: Adding canned diced green chilies or a sprinkle of cayenne can turn up the heat without losing balance.

Step-by-Step: How I Make Bean and Rice Burritos Recipe

A close-up of a burrito cut in half showing its inside layers held by a woman's hand with decorated nails, the burrito has one visible layer of light brown grilled tortilla with some darker toasted spots, inside it contains a mix of white rice, black beans, melted yellow cheese, and some small greens at the bottom. The burrito half is held above a white plate with another whole burrito on it. On the side of the plate there is an avocado half with the brown seed and some green leaves, all placed on a white marbled surface. In the background, a blue cloth with multicolor stripes is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook your brown rice perfectly

Start by cooking your brown rice according to the package directions—this usually takes about 30-40 minutes, so plan ahead or prep it first. I like to make a little extra since it keeps well for reheating.

Step 2: Sauté onions and garlic until fragrant

While the rice cooks, heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add chopped onion and cook until it softens, about 5 minutes. Then add minced garlic and stir for about 30 seconds—don’t let it burn! The aroma right here makes me so hungry every time.

Step 3: Mix in beans, spinach, and spices

Add your drained beans, roughly chopped baby spinach, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir occasionally as it cooks for 2-3 minutes until the spinach wilts and everything is heated through. The spices meld the filling together beautifully at this stage.

Step 4: Assemble your burritos

Lay a whole wheat tortilla flat on a plate or your clean counter. Scoop in about ⅓ cup of cooked rice, ⅓ cup of the bean mix, and ¼ cup of shredded cheese. Repeat for the rest of your tortillas. Don’t overstuff or they’ll be harder to wrap!

Step 5: Fold and roll them tight

Fold in the sides of the tortilla a bit, then fold the bottom up over your filling and start rolling it tightly from the bottom, tucking the sides in as you go. It might feel fiddly at first, but after a couple of each, you’ll get the hang of it. The goal is to keep everything snug so nothing falls out.

Step 6: Pan-sear for a crispy finish

Wipe out your skillet and add the remaining ½ tablespoon of olive oil over medium-high heat. Place the burritos seam-side down and cook for 2-3 minutes per side until golden brown and crispy. This step makes the whole thing irresistible. Do it in batches if your pan is small. Then, serve hot!

Top Tip

Through making this Bean and Rice Burritos Recipe dozens of times, I’ve learned a few tricks that really make a difference—especially if you want your burritos to hold together well and taste incredible every time.

Don’t overfill: It’s tempting to pack in as much as you can, but stuffing too full makes folding tricky and can cause leaks when cooking.
Warm tortillas first: I find briefly heating tortillas in the microwave or on a dry pan makes them more pliable and easier to fold.
Sear seam side down: Starting the pan-fry with the seam side down helps seal the burrito shut and creates a crisp crust to keep everything enclosed.
Use sharp cheese: Sharp cheddar melts beautifully and adds a tangy punch that contrasts nicely with the beans and spices.

How to Serve Bean and Rice Burritos Recipe

bean and rice burritos - Serving Suggestion

Garnishes

My favorite garnishes for these burritos are fresh pico de gallo for brightness, creamy avocado slices or guacamole for richness, and a dollop of Greek yogurt or sour cream for a cooling touch. A sprinkle of chopped fresh cilantro adds that fresh herbal lift, and if you like heat, don’t skip the hot sauce or pickled jalapeños.

Side Dishes

I love pairing these burritos with a simple side salad dressed with lime vinaigrette or some roasted corn salsa. Chips and salsa or a black bean salad also make great companions if you’re serving a crowd or want to round out the meal with a few extra textures.

Creative Ways to Present

For a fun twist at parties, I’ve served the burritos sliced into pinwheel rounds—just slice the rolled burritos crosswise and arrange them on a platter with colorful toppings. It’s a great finger-food style and looks impressive without extra work.

Make Ahead and Storage

Storing Leftovers

I wrap leftover burritos tightly in plastic wrap to keep them together, then store in the fridge for up to three days. When I’m ready to eat, I reheat in the microwave briefly, then crisp them up again in a hot skillet to revive that wonderful pan-seared texture.

Freezing

These burritos freeze beautifully! After wrapping them in plastic wrap and then aluminum foil, I label and freeze them. When I want one, I thaw it overnight in the fridge and reheat as described above. For ultimate convenience, you can also defrost in the microwave and then quickly sear to regain that crispy finish.

Reheating

To reheat leftovers, I zap the burritos in the microwave for about 1-2 minutes just until warm, then I toss them in a skillet over medium heat for a few minutes per side to crisp up the exterior. This two-step reheating keeps everything tasty and avoids a soggy tortilla.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

Yes! White rice works just fine in this Bean and Rice Burritos Recipe, it will just have a softer texture and milder flavor. Brown rice adds more chewiness and a nuttier taste if you want more texture in your burritos.

How do I make these burritos vegan?

To make vegan burritos, simply swap out the shredded cheese with a vegan cheese alternative or omit it altogether. You can also use avocado or vegan sour cream to add creaminess without dairy.

Can I prepare these burritos ahead of time?

Absolutely! You can assemble the burritos and store them wrapped in plastic wrap in the fridge for up to 24 hours before cooking. This makes them perfect for meal prepping or busy days. Just remember to sear or bake them before serving.

What’s the best way to keep burritos from falling apart?

Folding them tightly and searing seam-side down in the skillet helps seal the burrito and keep the filling intact. Also, avoid overfilling; a moderate amount of filling is easier to wrap securely and less likely to spill.

Final Thoughts

This Bean and Rice Burritos Recipe has become one of my kitchen staples because it’s so reliable, tasty, and adaptable. Whether you’re feeding family, friends, or just treating yourself, the flavors hit that perfect homey spot every time. I hope you love making and eating it as much as I do—it really feels like a warm hug wrapped in a tortilla.