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Bean and Rice Burrito

Seasoned beans and rice wrapped in a tortilla. A complete meal that's cheap, filling, and endlessly customizable.

VegetarianVeganNut-FreeEgg-Free Main Dish
Prep: 5 min Cook: 20 min Total: 25 min Servings: 4 Difficulty: Easy

Allergens: Contains wheat (tortilla).

Ingredients

  • 1 can (15 oz) pinto beans or black beans, drained
  • 1 cup rice
  • 4 flour tortillas
  • 1 tablespoon vegetable oil

Optional Extras

  • Cheese
  • Sour cream
  • Salsa
  • Diced onion
  • Chili powder and cumin
  • Hot sauce

Equipment

  • Pot with lid for rice
  • Small saucepan
  • Can opener

Instructions

  1. Cook rice according to package directions.
  2. While rice cooks, heat oil in a small saucepan. Add drained beans. Mash about half of them with a fork and stir together. Add chili powder and cumin if available. Heat through for 3-4 minutes.
  3. Warm tortillas in a dry skillet for 30 seconds each side, or wrap in a damp paper towel and microwave for 20 seconds.
  4. Spoon rice and beans into each tortilla. Add cheese, salsa, sour cream, or hot sauce if you have them.
  5. Roll up tightly: fold the bottom up, fold the sides in, then roll forward.

Notes

  • Make a batch. Wrap extras in foil and refrigerate. Reheat in the microwave for 1-2 minutes for a fast lunch.
  • Add any protein. Ground beef, canned chicken, or a fried egg all make this heartier.
  • Burrito bowl option. Skip the tortilla and serve the beans and rice in a bowl with toppings. Same meal, no wrapping required.