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This bean and rice burrito is perfect for those nights when no one has the energy to make dinner — but everyone still wants something warm, filling, and homemade. Black beans, cilantro-lime brown rice, and sautéed onions get wrapped in a warm tortilla with creamy avocado and zesty salsa, all from pantry staples in 45 minutes. Even better? You can batch it to stretch into leftovers to carry you through the week.
Craving more Mexican-style comfort? My chopped vegan enchilada skillet gives you saucy enchilada flavor in one pan — no rolling required. My tacos de papa stuff crispy, seasoned potatoes into warm tortillas, and this healthy taco salad delivers all the taco spices in a fresh, veggie-loaded bowl.
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Why I Love these Burritos
- They freeze like a dream. Double the batch, wrap extras tightly in foil, and freeze. On a chaotic night, you’re 15 oven-minutes away from a homemade burrito that beats anything in the drive-thru line.
- Dairy-free, but you’d never miss it. Instead of cheese, creamy avocado does the rich, melty work. I love cheese, but my body feels a whole lot better without it — try it my way first, then decide if the dairy is worth it.
- Fiber-packed and truly filling. Black beans and brown rice are a fiber power couple, which means these burritos keep you satisfied long after dinner.
- Flavor in every layer. Lime and cilantro brighten the rice, taco seasoning and a smoky cast-iron sauté season the beans, and salsa and avocado finish every bite. Nothing in this burrito is bland filler.
Fun fact: Taco Bell is my favorite fast food stop, but recreating the craving at home almost always tastes better — fresher ingredients, my kitchen, no line. These burritos and my vegan Mexican pizza are always winner in my kitchen.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
How to Make Bean and Rice Burritos
- Start the rice first — it takes the longest. Cook it according to the package, then fluff with a fork and stir in the lime juice and cilantro.
- Sauté the onion in olive oil about 5 minutes, until soft. I use my cast iron skillet for a little extra smoky flavor, but any skillet works.
- Add the black beans, water, and taco seasoning and cook 5 minutes, until saucy and fragrant.
- Warm your tortillas (see the tip below — it’s worth the extra 60 seconds), then pile on rice, beans, salsa, and avocado.
- Wrap and serve — and don’t be shy with the hot sauce.
Recipe Tips
- Char your tortillas. After the filling cooks, wipe out the hot skillet and set it on low. Give each tortilla about 30 seconds per side. That lightly charred, warm shell is the difference between “homemade burrito” and “restaurant burrito.”
- Pick good tortillas. Flour comes down to taste, but read the label — many flour tortillas carry a long list of extra ingredients. Locally made brands or a Hispanic grocery store (even Walmart Marketside line!) or ones in the refrigerated/freezer section will change your burrito life.
- Keep it mild, spice it individually. The base recipe isn’t spicy, which makes it perfect for mixed-heat-tolerance households. Set out hot sauce and let everyone crank their own burrito up.
- Brown rice is worth it. It’s a whole grain with fiber that white rice can’t match, and it makes these burritos noticeably more filling. That said — if white rice is what’s in the pantry, use it. Dinner made beats dinner perfect.
How to Store
Wrap cooled burritos individually in foil (skip the avocado and salsa — add those fresh). Freeze up to 3 months. Reheat at 350°F for about 15 minutes, or unwrap and microwave 2 minutes and then air fry for 5 minutes to crisp up.
Suggested Toppings
- My blender salsa comes together in minutes with a fresh, zesty kick.
- Vegan avocado crema or increase the protein with my cashew cream (that tastes quite similar to sour cream).
- If you want to beef up this burrito (without the beef), mix my walnut taco meat right in.
Common Questions
Two tricks: warm the tortilla first (a cold tortilla cracks when you fold it), and don’t overfill — about ¾ cup of filling per burrito is the sweet spot. Fold the sides in first, then roll from the bottom, keeping it tight as you go.
Yes! Assemble them without the avocado and salsa, wrap individually in foil, and refrigerate up to 3 days or freeze up to 3 months. Add the fresh toppings after reheating so nothing gets soggy or brown.
From frozen: bake at 350°F for about 15 minutes in the foil, or unwrap and microwave 2 minutes, flipping halfway. For a crispy finish, give it 2-3 minutes in a dry skillet after either method — that toasted shell is worth it.
Yes — the whole recipe is plant-based as written. Just double-check your tortillas (most are vegan, but some flour tortillas contain lard) and your taco seasoning if using store-bought.
Absolutely. Brown rice brings more fiber and staying power, which is why it’s my pick, but white rice works and cooks faster. Dinner made beats dinner perfect.
Corn, sautéed bell peppers, shredded cabbage for crunch, my walnut taco meat for extra heft, or a drizzle of vegan avocado crema. Leftover roasted veggies are fair game too — this burrito is very forgiving.
Recipe Card
Bean and Rice Burritos
Recipe Video
Ingredients
- 1 cup brown rice uncooked
- 1 lime juiced
- ½ cup fresh cilantro chopped
- 1 (14 ½-oz) can black beans drained
- ¼ cup water
- ½ yellow onion chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon taco seasoning
- 4 tortillas
- ½ cup salsa
- 1 avocado diced
Instructions
- Cook the rice according to the package directions. Fluff with a fork and stir in the lime juice and cilantro.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the black beans, water and taco seasoning and cook for 5 minutes.
- Warm the tortillas slightly. Spoon the rice and beans onto the tortillas and top with the salsa and avocado.
- Roll up the burritos and serve immediately.
Recipe Notes
- Rice Swaps: Any rice works here, including cauliflower rice. Cook it ahead, or use leftover rice, to get these on the table faster.
- Gluten-Free: Use gluten-free or grain-free tortillas, warmed first so they don’t crack, and check that your taco seasoning is gluten-free, or make your own.
- Toppings: Add shredded lettuce, sliced green onions, a squeeze of lime or a spoonful of dairy-free sour cream.
- Storing: Leftover rice and beans keep in separate airtight containers in the fridge for up to 4 days. Assemble the burritos just before serving.
Nutrition
Serving: 1 burrito | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Sodium: 494 mg | Potassium: 779 mg | Sugar: 4 g | Vitamin A: 435 IU | Vitamin C: 12 mg | Calcium: 91 mg | Iron: 4 mg
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Made this for dinner last night and it was delicious! Doubled the recipe and froze the remaining burritos to have next week for quick lunches.
I love this easy weeknight dinner! My whole family loves it and now it’s one of our go-to’s. 🙂
This is seriously comfort food! Thanks for sharing an easy weeknight dinner!
I made these last night after I got the email about them— they are SO good! The way you cook the beans with the onions brought out so much flavor. My fav was how quick it was one I had the rice going. Thank you for a great family dinner idea!
Love this simple recipe! Thanks for sharing.