Rice and Bean Burritos ~
Taco-seasoned rice and protein-packed black beans wrapped in flour tortillas for a quick and easy lunch or dinner.
These freezer-friendly wraps are also perfect for meal prep!
Vegan Burrito Recipe
I like these burritos because they’re simple to make, packed with flavor, and easy to customize with your favorite add-ins.
The rice recipe used here is my Taco Rice. I don’t know why I never used it in this way before because it really is the best burrito rice. The taco seasoning elevates the rice to a whole new level, infusing it with zesty notes that perfectly complement the earthy richness of the black beans.
What to Serve with Burritos
Here are a few of our favorite sides:
- Crispy tortilla chips with fresh salsa or Homemade Guacamole.
- Fresh fruit, such as watermelon, pineapple, or mango. The sweetness of the fruit provides a pleasant contrast to the savory burritos.
- Mexican Corn Salad or corn on the cob, or Mexican Slaw
Ingredients for Rice and Bean Burritos
You will need:
- 1 tablespoon vegetable oil
- 1/4 cup white onion, chopped
- 1 cup long-grain white rice
- 2 tablespoons taco seasoning
- 4 (8-inch) flour tortillas
- 1 (15-ounce) can black beans, rinsed and drained
- 1 tablespoon cilantro, chopped
How to Make Rice and Bean Burritos
STEP ONE: Into a medium saucepan over medium-high heat, add the oil. When the oil is hot, add the onion. Saute for 1 minute to soften.
STEP TWO: Add rice and taco seasoning, stirring to coat. Continue cooking for an additional 1 minute, stirring frequently.
STEP THREE: Pour in 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Do not remove the lid and do not stir the rice as it simmers.
STEP FOUR: Keeping the lid on, remove from heat and let the rice stand for 10 minutes. Do not skip this step! Letting the rice rest allows it additional time to absorb the steam and firm up a bit. When the 10 minutes is up, gently fluff the rice with a fork.
STEP FIVE: Arrange the tortillas on a flat surface. Spoon rice onto each tortilla, then top with black beans, and a sprinkling of cilantro. Fold in the sides of the tortillas then slowly and firmly roll into burritos. Slice in half and serve or store for later, wrapped tightly in plastic wrap or aluminum foil, in the refrigerator or freezer.
How to Store Rice and Bean Burritos
- Refrigerator: Wrap each burrito individually in plastic wrap or aluminum foil to keep them fresh. Once wrapped up, place them in an airtight container or resealable plastic bag and pop them in the refrigerator. These burritos should stay good for about 3 to 4 days in the fridge, but trust me, they won’t last that long because they’re so tasty!
- Freezer: Wrap each burrito tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe bag or container. Make sure they’re well-sealed to prevent freezer burn. These burritos can last for up to 2 to 3 months in the freezer without losing their awesomeness.
How to Reheat Burritos
When it’s time to enjoy your stored burritos, reheating is a breeze.
- From the Refrigerator: Unwrap the burritos, place them on a microwave-safe plate, and microwave for about 1 to 2 minutes, or until they’re heated through.
- From the Freezer: Let the burritos thaw in the refrigerator overnight, then reheat using the same microwave method. Alternatively, you can reheat the thawed burritos in a preheated oven at 350°F (175°C) for around 15 to 20 minutes.
- Remember, it’s always a good idea to check the center to ensure they’re warmed all the way through. Now go ahead and enjoy your homemade burritos whenever the craving strikes!
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Rice and Bean Burritos
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup white onion chopped
- 1 cup long-grain white rice
- 2 tablespoons taco seasoning
- 4 8-inch flour tortillas
- 1 15-ounce can black beans, rinsed and drained
- 1 tablespoon cilantro chopped
Instructions
- Into a medium saucepan over medium-high heat, add the oil. When the oil is hot, add the onion. Saute for 1 minute to soften.
- Add rice and taco seasoning, stirring to coat. Continue cooking for an additional 1 minute, stirring frequently.
- Pour in 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Do not remove the lid and do not stir the rice as it simmers.
- Keeping the lid on, remove from heat and let the rice stand for 10 minutes. Do not skip this step! Letting the rice rest allows it additional time to absorb the steam and firm up a bit. When the 10 minutes is up, gently fluff the rice with a fork.
- Arrange the tortillas on a flat surface. Spoon rice onto each tortilla, then top with black beans, and a sprinkling of cilantro. Fold in the sides of the tortillas then slowly and firmly roll into burritos. Slice in half and serve or store for later, wrapped tightly in plastic wrap or aluminum foil, inthe refrigerator or freezer.
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