Save to Pinterest 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.
These burritos quickly became my go-to option when I needed something filling that didn&t require lots of steps or cleanup. The first time I made them for friends, everyone loved the combo of warm beans, fresh veggies, and salsa tucked inside a soft tortilla.
Ingredients
- Long-grain rice: 1 cup, uncooked (white or brown)
- Water: 2 cups
- Salt: ½ tsp
- Black beans or pinto beans: 1 (15 oz/425 g) can, drained and rinsed
- Canned corn kernels: 1 cup, drained (optional)
- Romaine lettuce: 1 cup, shredded
- Tomato: 1 medium, diced
- Red onion: ½ small, finely chopped
- Salsa: ¾ cup (mild, medium, or hot to taste)
- Cheddar cheese or vegan cheese: ½ cup, shredded (optional)
- Fresh cilantro: ¼ cup, chopped (optional)
- Flour tortillas: 4 large (10-inch/25 cm)
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.
Save to Pinterest Whenever my family needs a make-ahead lunch, we wrap these burritos in foil and pack them for a day out. They've quickly become a staple for busy school weeks.
Required Tools
Medium saucepan, small saucepan, knife, cutting board, skillet or microwave, and spoon are all you need for easy preparation.
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, if using). For dairy-free, omit cheese or use dairy-free cheese. For gluten-free, select gluten-free tortillas and always check product labels.
Nutritional Information
Each burrito with cheese contains about 375 calories, 7 g total fat, 65 g carbohydrates, and 13 g protein.
Save to Pinterest Burritos are best enjoyed warm but also pack perfectly cold for an easy lunch. Don't forget to personalize with your favorite toppings!
Answers to Recipe Questions
- → What type of rice works best?
Long-grain white or brown rice provides a fluffy texture that holds well inside the wrap.
- → How do I prevent the tortillas from tearing?
Warm tortillas briefly in a skillet or microwave to make them pliable before folding.
- → Can I prepare the filling in advance?
Yes, rice and beans can be cooked ahead and assembled just before serving for freshness.
- → What are good protein add-ons?
Cooked chicken, ground beef, or tofu can be included for added protein and variety.
- → How can I make these burritos vegan?
Use plant-based cheese or omit cheese entirely, and choose vegan-friendly salsa options.