Easy Black Bean and Rice Burritos Recipe

Ingredients

Main Ingredients

• 1 cup brown rice
• 1 tablespoon extra-virgin olive oil, divided
• ½ medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz.) can black beans, rinsed and drained
• 1 cup packed, roughly chopped baby spinach
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ½ cups shredded cheddar cheese
• 6–7 whole wheat tortillas (8-inch size)

Optional Toppings

• Extra salsa or fresh pico de gallo
• Extra cheese
• Avocado slices or guacamole
• Greek yogurt or sour cream
• Chopped fresh cilantro
• Hot sauce or sriracha
• Pickled red onions
• Pickled or fresh jalapeños

Instructions

1. Prepare the brown rice according to package directions until tender and set aside.
2. Heat 1 ½ teaspoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Stir in black beans, chopped spinach, chili powder, cumin, paprika, salt, and pepper. Cook and stir occasionally for 2-3 minutes until beans are warmed and spinach is wilted.
4. Lay a tortilla flat on a clean surface. Spoon ⅓ cup cooked rice, ⅓ cup bean mixture, and ¼ cup shredded cheese onto each tortilla. Repeat with remaining tortillas.
5. Fold in the tortilla sides, then fold the bottom over the filling and roll tightly while tucking in the sides to secure the burrito.
6. Heat remaining olive oil in the skillet over medium-high heat. Place burritos seam-side down and sear for 2-3 minutes per side until golden brown. Work in batches if needed.
7. Serve the burritos hot with your choice of optional toppings such as salsa, avocado, sour cream, or hot sauce.

Notes

• Use brown rice for a nuttier flavor and extra nutrition, or substitute with white or yellow rice for variation.
• You can swap black beans for pinto beans or use homemade cooked beans.
• Sharp white cheddar cheese works best, but other varieties like Monterey Jack, Pepper Jack, or Mexican cheese blends are great alternatives.
• Whole wheat tortillas provide whole grains, but any type of tortilla, including gluten-free, can be used.
• Enhance the filling by sautéing additional veggies such as peppers or zucchini or adding diced green chilies or corn.
• For a larger batch, double the recipe to make 12-14 burritos and bake them at 400 degrees Fahrenheit for 15 minutes instead of pan-searing.
• Store leftovers wrapped tightly in plastic wrap in the fridge for up to 3 days. Reheat in microwave then sear for crispiness.
• Burritos freeze well when wrapped in plastic and foil. Thaw overnight in the refrigerator before reheating and searing.