Bean and Rice Burritos

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.

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.

How to Make Bean and Rice Burritos

1. 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.
2. 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.
3. Add the black beans, water, and taco seasoning and cook 5 minutes, until saucy and fragrant.
4. Warm your tortillas (see the tip below — it’s worth the extra 60 seconds), then pile on rice, beans, salsa, and avocado.
5. 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.

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.