Name: Black Bean and Rice Burritos Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 cup brown rice uncooked; 1 lime, juiced; ½ cup fresh cilantro, chopped; 1 (15-ounce) can black beans, drained; ¼ cup water; ½ yellow onion, chopped; 1 tablespoon extra-virgin olive oil; 1 tablespoon taco seasoning; 4 tortillas; ½ cup salsa; 1 avocado, diced

If you’re looking for a simple, satisfying meal that’s packed with flavor and super easy to make, you’re going to love this Black Bean and Rice Burritos Recipe. I absolutely love how this comes together with just a handful of ingredients, yet it tastes like you spent all day cooking. Whether you’re making a quick dinner for your family or prepping something special for friends, this recipe hits the mark every time.

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Why You’ll Love This Recipe

Easy to Make: Minimal ingredients and straightforward steps mean you can whip this up even on a busy night.
Healthy and Filling: Brown rice and black beans make a hearty, fiber-rich combo that keeps you satisfied.
Versatile: You can easily swap ingredients or toppings to suit dietary needs or mood.
Family Favorite: I’ve seen my family go crazy for these burritos — they’re a surefire crowd-pleaser.

The image shows an open tortilla on a white marbled surface with three layers inside: the bottom layer is white rice mixed with herbs, the middle layer is dark brown cooked beans with small pieces of cooked vegetables, and the top layer consists of light green diced avocado pieces. Near the tortilla, there are two wrapped tortillas with visible cook marks. Around the main tortilla, there are small bowls, one with more white rice mixed with herbs and another with chunky red salsa. Fresh green cilantro leaves, lime halves, and avocado slices are scattered on the surface. A dark bowl filled with cooked beans and vegetables with a spoon is placed in the upper right corner. The photo taken with an iphone --ar 2:3 --v 7 - Black Bean and Rice Burritos, simple vegan burritos, easy weeknight dinner ideas, healthy burrito recipes, filling vegetarian burritos

Ingredients You’ll Need

The magic behind this Black Bean and Rice Burritos Recipe lies in simple, fresh ingredients that all play nicely together — think hearty rice, creamy avocado, and zesty lime. Shopping is a breeze since these are pantry-friendly and fresh essentials.

Flat lay of a small mound of uncooked brown rice, a halved lime with juice visible inside, a small bunch of fresh cilantro sprigs, a simple white ceramic bowl filled with drained black beans, a halved yellow onion showing its layers, a small white bowl with clear water, a small white bowl holding golden extra-virgin olive oil, a small white bowl with reddish-brown taco seasoning powder, four plain wheat tortillas stacked neatly, a small white bowl of chunky red salsa, and a ripe avocado diced into cubes, all arranged with perfect symmetry 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 - Black Bean and Rice Burritos, simple vegan burritos, easy weeknight dinner ideas, healthy burrito recipes, filling vegetarian burritos

Brown rice: I recommend brown rice for its nutty flavor and chewiness, but you can swap in any rice you like.
Lime: Fresh lime juice adds a bright, tangy kick that really brings the dish alive.
Cilantro: Use freshly chopped cilantro to give that burst of herbaceous freshness.
Black beans: Canned works perfectly here—just drain and rinse for a fast start.
Water: Helps keep the bean mixture moist and simmers those flavors together.
Yellow onion: Sautéed until soft, it adds a subtle sweetness beneath the spices.
Extra-virgin olive oil: For sautéing, adding richness without overpowering.
Taco seasoning: This brings classic Mexican-inspired spices to the filling — homemade or store-bought works.
Tortillas: Flour tortillas are standard, but feel free to try gluten-free or grain-free options to fit your needs.
Salsa: Your favorite salsa, whether mild or spicy, boosts the flavor and adds moisture.
Avocado: Creamy diced avocado is my favorite finishing touch — it cools things down and adds healthy fats.

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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.

Variations

One of the best things about this Black Bean and Rice Burritos Recipe is how easy it is to make your own. I love mixing things up depending on what I have at home or changing it to suit my family’s tastes.

Make it vegan or dairy-free: Just skip cheese and sour cream, or replace with vegan alternatives like cashew cream or avocado crema — I discovered how much these add after a few tries, and now I never skip them!
Swap rice for cauliflower rice: If you’re watching carbs, cauliflower rice works beautifully but keeps the texture light.
Add extra protein: Stir in cooked quinoa or tofu if you want an even heartier burrito. My family loves this twist for an extra power meal.
Spice it up: Introduce fresh jalapeño or chipotle peppers to kick up heat — I learned the hard way to add these sparingly to keep it balanced.

How to Make Black Bean and Rice Burritos Recipe

Step 1: Cook the brown rice to fluffy perfection

Start by cooking your brown rice according to the package instructions — this usually takes around 40 minutes, so it’s a good step to do early. When your rice is tender, fluff it gently with a fork and then stir in fresh lime juice and chopped cilantro. I find this little touch brightens the whole dish like magic.

Step 2: Sauté the onion and build the bean filling

Heat up the olive oil in a skillet over medium heat. Toss in the chopped yellow onion and cook for about 5 minutes, stirring occasionally, until the onions soften and start to turn translucent. Then add the black beans, water, and taco seasoning to the skillet. Let everything simmer together for another 5 minutes, stirring every now and then. This helps the flavors meld and thickens the filling just right.

Step 3: Assemble the burritos with love

Warm your tortillas slightly — I usually pop them in a dry skillet or wrap them in foil and heat briefly in the oven so they’re flexible and won’t crack. Spoon generous portions of the lime-cilantro rice and black bean mixture onto each tortilla. Top with salsa and diced avocado (trust me, the avocado makes all the difference). Wrap up the burritos tightly, folding in the sides as you roll.

Step 4: Serve immediately and enjoy!

I love serving these right away when the tortillas are warm and the fillings are fresh. They’re perfect on their own or with a side salad for a light, balanced meal.

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Pro Tips for Making Black Bean and Rice Burritos Recipe

Perfect Rice Texture: Fluff the brown rice gently with a fork to keep it light and airy — no clumps allowed.
Avoid Soggy Tortillas: Warm tortillas just enough to make pliable but don’t overheat or they’ll get hard when they cool.
Balance Flavors: Don’t skip the lime and cilantro — they brighten the whole filling and cut through the richness.
Customize Easily: Feel free to experiment with your favorite beans, rice types, or toppings to make this recipe your own.

How to Serve Black Bean and Rice Burritos Recipe

Black Bean and Rice Burritos Recipe - Serving

Garnishes

I usually top my burritos with extra salsa, chopped fresh cilantro, and a squeeze of lime. Sometimes I add a dollop of sour cream or a sprinkle of shredded cheese if I’m feeling indulgent. Avocado slices or guacamole are game-changers here — that creamy texture really rounds out the flavors.

Side Dishes

This burrito pairs perfectly with a simple side salad, some crunchy tortilla chips, or even roasted veggies. On casual nights, my family loves pairing it with a colorful Mexican street corn salad or fresh pico de gallo to keep things bright and fresh.

Creative Ways to Present

For gatherings, I like to slice these burritos into bite-size pinwheels — they’re fun finger food! Wrapping them up in parchment and tying with twine also makes for cute packaging if you’re bringing them on a picnic or to a potluck.

Make Ahead and Storage

Storing Leftovers

Leftover burritos store great in the fridge — I wrap them tightly in foil or plastic wrap to keep moisture in and prevent the tortillas from drying out. They’ll stay fresh for 3 to 4 days, making for easy lunches or quick dinners later in the week.

Freezing

I’ve frozen these burritos individually—just wrap each tightly in foil and place in an airtight container or freezer bag. When you’re ready to eat, thaw in the fridge overnight and reheat gently. This method keeps them tasting fresh and prevents sogginess.

Reheating

I recommend reheating burritos in a skillet over medium-low heat for crispy edges, flipping occasionally to warm evenly. A quick steam in the microwave also works if you’re in a rush, but it won’t crisp up the tortilla. Using the skillet method is my personal favorite for the perfect texture.

FAQs

Can I use canned rice instead of cooking brown rice?

While canned rice is an option for saving time, I recommend cooking fresh brown rice when possible because it has better texture and flavor. If you use canned rice, be gentle when mixing with lime and cilantro to avoid mushiness.
Is this Black Bean and Rice Burritos Recipe gluten-free?

The filling is naturally gluten-free, but you’ll want to check your tortillas to be sure. Many corn or gluten-free tortillas work wonderfully and keep the recipe safe for gluten-sensitive eaters.
How can I make this recipe spicier?

To add heat, toss in fresh chopped jalapeños or a pinch of cayenne pepper when sautéing the onions. Alternatively, use a spicy salsa or sprinkle crushed red pepper flakes on top when serving.
Can I prepare the filling ahead of time?

Absolutely! You can make the black bean and rice fillings a day in advance, store them in the fridge, and assemble burritos when ready. This makes meal prep a breeze and helps the flavors develop even more.

Final Thoughts

This Black Bean and Rice Burritos Recipe has become a go-to in my kitchen for its ease and the way everyone always asks for seconds. Sharing it with you feels like passing along a little kitchen secret that brings people together. I hope you enjoy making it as much as I do — it’s comforting, flexible, and downright delicious. So grab your skillet and tortillas, and give it a try; I know it’ll become a favorite in your rotation too!