Description
This hearty Bean and Rice Burritos recipe features a flavorful combination of brown rice, black beans, spices, and cheese wrapped in whole wheat tortillas, then seared to golden perfection. Perfect for a satisfying lunch or dinner, these burritos are customizable with a variety of toppings to suit your taste.
Ingredients
Scale
Main 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)
Optional Toppings
- 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
Instructions
- Cook rice: Cook brown rice according to package directions until tender and fluffy, then set aside.
- Sauté aromatics: Heat 1 ½ teaspoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Add beans and spices: Stir in the black beans, baby spinach, chili powder, cumin, paprika, kosher salt, and black pepper. Cook while stirring occasionally for 2-3 minutes until beans are warmed through and spinach is wilted.
- Assemble burritos: Lay a whole wheat tortilla flat on a clean surface. Spoon in ⅓ cup of cooked rice, ⅓ cup of the black bean mixture, and ¼ cup shredded cheddar cheese. Repeat with remaining tortillas and filling.
- Fold burritos: Fold the sides of the tortilla in, then fold the bottom up and over the filling. Roll the burrito tightly while continuing to tuck the sides in to enclose all ingredients securely.
- Sear burritos: Heat the remaining olive oil in the skillet over medium-high heat. Place burritos seam-side down in the skillet, working in batches if necessary. Sear each side for 2-3 minutes until golden brown and crispy. Remove from heat.
- Serve: Serve the burritos hot with your choice of optional toppings such as salsa, avocado, or sour cream. Enjoy!
Notes
- Rice: Brown rice adds a nutty flavor and heartiness, but you can substitute white rice or yellow rice for different taste and texture.
- Beans: Black beans are used here, but pinto beans or home-cooked black beans are great alternatives.
- Cheese: Sharp white cheddar is preferred, but regular cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blends work well too.
- Tortillas: Whole wheat tortillas are ideal for extra fiber and flavor; swap with gluten-free tortillas to make the recipe gluten-free.
- Veggies & Add-ins: Try sautéing onions, peppers, or zucchini; grated zucchini can be mixed into the filling for extra nutrition. Adding canned diced green chilies or corn is also delicious.
- Double the recipe for larger batches; alternatively, bake burritos in a 400°F oven for 15 minutes instead of pan searing.
- Storage: Wrap leftovers tightly and refrigerate up to 3 days. Reheat in microwave and resear for crispiness.
- Freezing: Wrap burritos in plastic wrap and foil; freeze up to several months. Thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 35 mg
