I know the challenge of trying to make dinner after dinner, night after night, with no end in sight. You default to the same recipes, or end up jumping on the takeout train to avoid taking everything out of the fridge, again, just to come up with a meal. Well, not anymore! Bean and rice burritos are made with pantry staples, and can easily be topped with whatever you have on hand. I love a simple + filling meal, and this bean burrito recipe can cover Meatless Monday as well as Taco Tuesday, or any other day of the week.
What’s in a bean burrito?
While most bean and rice burritos have cheese in them, I went the dairy free route with mine. Don’t get me wrong, I love cheese. Yet my body feels a whole lot better without it, so these bean burritos have a creamy avocado filling instead.
If cheese makes you feel great then add it, though I challenge you to try it my way first. Then decide if the dairy is #worthit.
This recipe also includes taco seasoning. Store bought is fine, yet many pre-made versions have additives. I’ve got a great homemade taco seasoning recipe in my Simple Green Meals cookbook. I typically triple the taco seasoning recipe, then keep some in the spice drawer for easy access.
How to make bean and rice burritos
First, make the rice according to the directions. While that is cooking, start on the filling. I like using a cast iron skillet best for this recipe, as it adds good flavor to the ingredients + a little smoke. Yet use whatever skillet you have on hand.
Pro tip: If you’ve got family members who can’t eat spicy food, then this bean and rice burrito recipe is for them! You can easily add heat to your burritos once served, and keep everyone else happy too.
I use a simple trick to heat up my tortilla shells. Once the filling finishes cooking, quickly wipe the empty skillet, then put it back on the burner on low heat. Place a corn tortilla shell in the empty skillet, and let it sit for about 30 seconds. Use tongs to flip it over, and give it about 30 seconds on the other side. This gives you a deliciously (lightly) charred + warmed shell, ready for filling.
Corn vs flour tortillas
While this debate typically comes down to taste, always always always read food labels. Flour tortillas may be exceptionally delicious… and are usually filled with extra ingredients that don’t promote a whole foods diet.
Before you shy away from corn tortillas, know that they aren’t all created equal! Some grocery store brands are bland and fall apart. Look for locally made brands, or stop by a Hispanic grocery store, where the brands are often better, and they sometimes even sell fresh-made shells. Your bean and rice burritos will thank you for finding good shells!
White vs brown rice
I know the deliciousness of white rice, trust me. Yet I want this bean and rice burrito meal to be as nutrient-dense as possible, and brown rice is a whole grain. White rice has fewer nutrients, so it just didn’t make the cut for this meal.
Fiber is a key component of brown rice, which is often lacking in the standard American diet… and also why fiber-dense green smoothies are my daily go-to.
Yet if white rice is what you have on hand, then go for it! It’s still a filling ingredient, and will be delicious.
More simple, meatless meals
I hope this bean burrito recipe shows you how tasty a meatless meal can be. I have nothing against meat, and it can easily be added to this recipe, yet it’s nice to know I’m still fueling my body with good nutrients without it. Here are some more simple meals without the meat:
And don’t forget to leave a rating + review on this bean and rice burrito recipe! I love getting your feedback, and use it to create new recipes. Now, bon appétit!
Bean and Rice Burrito
- 1 cup brown rice, uncooked
- 1 lime
- 1/2 cup fresh cilantro
- 1 can black beans, drained
- 1/4 cup water
- 1/2 yellow onion
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 4 tortillas
- 1/2 cup salsa
- 1 avocado, diced
- Cook brown rice according to the package. Once done, fluff with a fork, and add in the lime and cilantro.
- In a skillet, sauté the onion in olive oil for about 5 minutes, or until the onion is soft. Add 1 can of black beans, water, and taco seasoning, and cook for 5 minutes.
- Spoon the rice and peas onto slightly warm tortillas. Add salsa and avocado.
- Wrap the burritos and serve immediately.