Description
This recipe for Bean and Rice Burritos combines wholesome brown rice, seasoned black beans, and melted cheddar cheese wrapped in whole wheat tortillas. Perfectly seared on the skillet for a crispy finish, these burritos offer a satisfying, flavorful meal that can be customized with various toppings and add-ins.
Ingredients
Scale
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
- Cook the Rice: Prepare the brown rice according to package directions until tender and set aside.
- Sauté Aromatics: 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.
- Prepare the Bean Mixture: 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.
- Assemble Burritos: 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.
- Fold Burritos: Fold in the tortilla sides, then fold the bottom over the filling and roll tightly while tucking in the sides to secure the burrito.
- Sear Burritos: 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.
- Serve and Garnish: 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.
