Description
These savory bean and rice burritos combine hearty brown rice, black beans, spinach, and a blend of spices wrapped in whole wheat tortillas and finished with melted cheddar cheese. Sautéed and seared to crispy perfection, they're perfect for a satisfying and flavorful meal served with your favorite toppings.
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 instructions, typically requiring about 30 minutes to cook.
- Sauté Onions and Garlic: While the rice cooks, heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add chopped onions and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Beans, Spinach, and Spices: Stir in rinsed black beans, chopped baby spinach, chili powder, ground cumin, paprika, kosher salt, and black pepper. Cook the mixture, stirring occasionally, until the beans are warmed through and the spinach wilts slightly, about 2-3 minutes.
- Assemble Burritos: Lay a whole wheat tortilla flat on a clean surface. Add ⅓ cup cooked rice, ⅓ cup bean and spinach mixture, and ¼ cup shredded cheddar cheese. Repeat for all tortillas.
- Fold Burritos: Fold the sides of each tortilla inward, then fold up the bottom over the filling and roll tightly, tucking in the sides as you go.
- Sear Burritos: Heat the remaining olive oil in the skillet over medium-high heat. Place the burritos seam-side down and cook each side for 2-3 minutes until browned and crispy. Work in batches if needed.
- Serve: Serve the burritos hot, accompanied by your choice of optional toppings such as salsa, guacamole, sour cream, or jalapeños.
Notes
- Rice: Brown rice adds a nutty flavor and hearty texture, but white or yellow rice can be used as alternatives.
- Beans: Pinto beans can substitute black beans, or use homemade cooked black beans.
- Cheese: Sharp white cheddar is recommended, but regular cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blends work well.
- Tortillas: Whole wheat tortillas are preferred, but any kind including gluten-free can be used.
- Veggie Add-ins: Add sautéed peppers, zucchini, or grated zucchini to the filling for extra nutrition and flavor.
- Other Additions: Consider adding diced green chilies, canned or frozen corn, or refried beans for variety.
- Doubling Recipe: Double ingredients to make 12-14 burritos; bake them seam-side down at 400°F for 15 minutes if preferred over pan-searing.
- Storage: Wrap leftover burritos tightly and refrigerate for up to 3 days. Reheat in the microwave then sear for crispness.
- Freezing: Wrap burritos in plastic and foil, label and freeze. Thaw overnight in fridge; reheat in microwave and pan-sear.
Nutrition
- Serving Size: 1 burrito
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg
