Name: Bean and Rice Burritos Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
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); 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

There’s something so comforting about a warm, hearty burrito, especially one that's packed full of flavors and textures. This Bean and Rice Burritos Recipe is exactly that—easy to make, nourishing, and totally customizable to suit whatever you have in the pantry or your mood that day.

The image shows a white plate on a white marbled surface with one whole wrapped burrito at the bottom and one burrito on top cut in half, showing three layers inside: light brown rice, dark brown beans, and shredded orange chicken mixed with some green herbs, all wrapped in a lightly toasted beige tortilla with brown grill marks. Behind the burritos on the plate, there is half an avocado with the brown pit visible and some green leafy garnish next to it, along with a small colorful pile of diced tomatoes, green peppers, and onions on the right. There is a colorful blue, green, yellow, orange, and red striped cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bean and Rice Burritos Recipe
Top Tip
How to Serve Bean and Rice Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bean and Rice Burritos Recipe

Why You'll Love This Recipe

This Bean and Rice Burritos Recipe has become a staple in my kitchen because it’s incredibly satisfying and adaptable. I love how it balances wholesome ingredients and bold spices, creating a meal that's just as great for a quick lunch as it is for a cozy dinner.

Simple yet Flavorful: The combination of spices with spinach, beans, and rice gives each bite a delicious, layered taste without overwhelming your palate.
Healthy and Filling: Using brown rice and whole wheat tortillas adds fiber and nutrients, keeping you full and energized longer.
Customizable Comfort Food: Whether you want to keep it vegan, add some heat, or sneak in extra veggies, this recipe is a fantastic base for all your cravings.
Perfect for Meal Prep: These burritos hold up well in the fridge or freezer and reheat beautifully, making weeknight meals a breeze.

Ingredients & Why They Work

The magic behind this Bean and Rice Burritos Recipe lies in simple pantry staples working in harmony. Every ingredient has its role—from giving the burritos substance to layering in vibrant flavor and texture—and choosing the right ones makes all the difference.

Flat lay of a small mound of cooked brown rice, a small white ceramic bowl of extra-virgin olive oil, half a medium yellow onion chopped into chunks, two whole garlic cloves with skins removed and minced nearby, a small white ceramic bowl filled with rinsed black beans, a handful of roughly chopped fresh baby spinach leaves, a small white ceramic bowl of chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of kosher salt, a small white ceramic bowl of black pepper, a neat pile of shredded sharp white cheddar cheese, and a stack of whole wheat tortillas arranged in a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown rice: It adds a lovely nutty flavor and heartiness compared to white rice, giving your burritos more filling power.
Olive oil: A little goes a long way to sauté the onions and garlic gently, building the flavor base without overpowering.
Yellow onion: Provides sweetness and depth when sautéed, softening to melt perfectly into the beans.
Garlic: Just two cloves infuse the filling with a gentle savory kick that wakes up every bite.
Black beans: Protein-packed and creamy; rinsing them well ensures they're fresh-tasting without the canned aftertaste.
Baby spinach: Adds freshness and a pop of color, plus it wilts quickly blending beautifully with the beans.
Chili powder: The foundation spice that gives warmth and a bit of smokiness to the filling.
Cumin and paprika: These earthy spices layer complexity and mild heat that keeps things interesting.
Kosher salt and black pepper: Essential seasonings that bring all the flavors to life.
Shredded cheddar cheese: Melts into gooey delight, binding the filling and adding indulgent richness. I lean towards a sharp white cheddar for brightness, but go with whatever you love.
Whole wheat tortillas: They add a hearty, slightly nutty flavor and hold up well when filled and seared.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Bean and Rice Burritos Recipe is how endlessly flexible it is. You can transform these from a basic veggie-packed meal to a spicy fiesta or add your favorite extras with just a few tweaks.

Add some heat: I often toss in some diced jalapeños or a spoonful of chipotle sauce for a smoky spicy lift that pairs beautifully with the beans and cheese.
More veggies: I've grated zucchini or added sautéed bell peppers to sneak in extra nutrients and fantastic texture.
Swap the beans: Pinto beans work just as well if you want a creamier, softer filling experience.
Make it vegan: Skip the cheese and add avocado, salsa, and a tangy vegan yogurt for creamy richness without dairy.

Step-by-Step: How I Make Bean and Rice Burritos Recipe

A close-up of a burrito cut in half showing its inside layers held by a woman's hand with decorated nails, the burrito has one visible layer of light brown grilled tortilla with some darker toasted spots, inside it contains a mix of white rice, black beans, melted yellow cheese, and some small greens at the bottom. The burrito half is held above a white plate with another whole burrito on it. On the side of the plate there is an avocado half with the brown seed and some green leaves, all placed on a white marbled surface. In the background, a blue cloth with multicolor stripes is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rice Perfectly

Start by cooking your rice according to the package directions. Brown rice takes a little longer but truly brings that nutty flavor and hearty texture that makes these burritos so satisfying. I usually prep it first so it has plenty of time to steam and fluff while I start on the filling.

Step 2: Sauté Onions and Garlic

While your rice cooks, heat about 1 ½ teaspoons of olive oil in a large skillet over medium heat. Toss in the chopped yellow onion and let it soften and turn translucent, which usually takes around 5 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant—don’t let it brown, or it may turn bitter.

Step 3: Spice and Bean Mixture

Next, add your rinsed black beans, chopped spinach, chili powder, cumin, paprika, salt, and pepper right into the pan. Stir everything gently and let it cook for 2-3 minutes until the beans are warmed through and the spinach just starts to wilt. This step builds the flavor foundation for your burritos, so taste and adjust the seasoning if needed.

Step 4: Build Your Burritos

Lay out each whole wheat tortilla on a flat surface. Spoon about ⅓ cup of rice, ⅓ cup of the bean and spinach mixture, and sprinkle approximately ¼ cup of shredded cheese onto the center of each tortilla. Remember, not too much filling or they’ll be tricky to roll up!

Step 5: Roll ‘em Tight

Fold the sides of the tortilla in towards the center, then fold the bottom edge up over the filling and roll it tightly while tucking in the sides. This keeps everything snug so your burrito stays together when you eat it or heat it up.

Step 6: Sear for Crispy Perfection

Wipe out the skillet you used earlier and heat the remaining olive oil over medium-high. Place your burritos seam-side down and sear for 2-3 minutes on each side until they develop that perfect golden-brown crust. This not only locks in the flavors but adds a delightful crunch I look forward to every time.

Top Tip

After making this Bean and Rice Burritos Recipe dozens of times, I’ve learned a few key tips that really help these come out perfectly every single time.

Don’t overload your tortillas: Overfilling makes rolling difficult and you might end up with a burrito bursting at the seams. Start with smaller portions—it’s easier to add more when you’re eating!
Use a non-stick skillet for searing: I find this gets a nice golden crust without sticking or tearing the tortillas.
Warm the tortillas first: I like to wrap them in a damp towel and microwave for about 20 seconds to make them more pliable and easier to fold.
Double up for meal prep: You can make a batch ahead, store wrapped tightly, and then crisp them up fresh in a pan when ready.

How to Serve Bean and Rice Burritos Recipe

Bean and Rice Burritos - Serving Suggestion

Garnishes

I love topping these burritos with fresh pico de gallo or a dollop of cool Greek yogurt (or sour cream if you prefer). A few slices of creamy avocado or guacamole add richness, while pickled jalapeños or a dash of sriracha kick up the heat just right. Fresh cilantro sprinkled on top adds a lovely burst of herbal brightness.

Side Dishes

For sides, I usually keep it simple with a crisp green salad or some tortilla chips and salsa. When I’m feeling fancy, Mexican street corn (elote) or a black bean and corn salad always complements these burritos beautifully.

Creative Ways to Present

For gatherings, I sometimes slice the burritos into smaller pinwheel-style rounds and serve them as bite-sized snacks with dipping sauces. I've also wrapped the burritos in foil and placed them in a warming tray to keep them hot at parties—super convenient and always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I like to wrap each leftover burrito tightly in plastic wrap to keep everything together and store them in an airtight container in the fridge. They last well for about 3 days. When I reheat, I zap them in the microwave just until warm, then quickly sear them in a pan to bring back that crispy edge.

Freezing

This recipe freezes beautifully! I wrap each burrito tightly in plastic wrap, then again in foil, label them, and freeze in a single layer or bag. When I’m ready to eat, I thaw them overnight in the fridge, reheat in the microwave, and then give them a quick pan sear to crisp up the shell. You can even reheat straight from frozen in the microwave if you're pressed for time.

Reheating

To preserve texture, I recommend reheating burritos first in the microwave until warm, then searing them in a hot skillet for 1-2 minutes per side to regain that lovely crunch. This method prevents sogginess and makes leftovers taste almost as good as fresh.

Frequently Asked Questions:

Can I make bean and rice burritos without cheese?

Absolutely! You can skip the cheese for a vegan version and add creamy elements like avocado slices, guacamole, or a vegan sour cream alternative to keep the richness and moisture.

What other beans can I use besides black beans?

Pinto beans are a great alternative and offer a slightly creamier texture. You could also use kidney beans or cannellini beans depending on your taste preferences. Just make sure to rinse canned beans well before using.

How do I prevent the burrito from falling apart when rolling?

Make sure not to overfill the tortilla. Folding the sides in first and then rolling tightly from the bottom helps to keep everything snug. Also, warming your tortillas beforehand makes them more pliable and less likely to tear.

Can I make these burritos gluten-free?

Definitely! Simply swap the whole wheat tortillas for gluten-free tortillas available in most grocery stores. The filling is naturally gluten-free as long as your spices and beans don’t have any additives containing gluten.

Final Thoughts

This Bean and Rice Burritos Recipe feels like a warm hug on a plate—simple ingredients that come together to make something truly special. It’s been my go-to when I want a nourishing, comforting meal without spending hours in the kitchen. Give it a try and tweak it to your own tastes—you'll find it’s a perfect canvas for lots of delicious variations and will quickly become a family favorite too.