Name: Bean and Rice Burritos Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 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

Warm, comforting, and loaded with deliciousness — this Bean and Rice Burritos Recipe is exactly the kind of meal that feels like a big, cozy hug on a plate. It’s simple, satisfying, and packs enough flavor to make it your go-to dinner or lunch any day of the week.

A white plate holds a toasted burrito cut in half, showing layers of light brown rice mixed with black beans and a reddish sauce inside a golden-brown grilled tortilla. One half is stacked on top of the other, revealing its filling. Behind the burrito, there is a halved avocado with a bright green inside and brown seed, with fresh green cilantro next to it. To the side, there is a small pile of finely chopped red, orange, and green salsa. The plate sits on a white marbled surface, and a colorful blue and orange striped cloth is blurred 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

I remember the first time I made this Bean and Rice Burritos Recipe — it was exactly the kind of meal that brought everyone around the table smiling and satisfied. Everything comes together quickly, and the taste just feels like it was made with love every step of the way.

Simple, wholesome ingredients: You can find everything easily at the store, and it all comes together into a filling, nutritious meal.
Flavor-packed but mild: The spices blend so well that everyone from kids to adults will enjoy these burritos.
Perfect for meal prep: Make a batch and enjoy them throughout the week — leftovers reheat beautifully.
Customizable to your taste: Whether you want to add veggies, swap cheeses, or make it vegan, these burritos adapt so well.

Ingredients & Why They Work

Each ingredient in this Bean and Rice Burritos Recipe plays a role in making the final dish something you’ll want to make over and over. The brown rice adds hearty, nutty depth while the black beans offer creaminess and a solid protein punch. The blend of chili powder, cumin, and paprika brings warm, smoky notes that tie everything together.

Flat lay of a small bowl of cooked brown rice, a small bowl of extra-virgin olive oil, half a medium yellow onion chopped, two cloves of garlic minced, a small bowl of rinsed black beans, a small bowl of roughly chopped baby spinach, a small white bowl with a mix of chili powder, ground cumin, and paprika, a small white bowl with kosher salt and black pepper, a small white bowl piled with shredded sharp white cheddar cheese, and a stack of whole wheat tortillas (8-inch size), all arranged symmetrically on simple white ceramic bowls and plates, 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’s got a nutty flavor and a chewy texture that holds up nicely when wrapped in tortillas.
Extra-virgin olive oil: Used for sautéing, it adds a subtle richness and helps carry the flavors of the spices.
Yellow onion: Softened and sweetened by cooking, adds that savory base taste we all love.
Garlic: Just a couple of cloves unlock a fragrant punch that makes the filling feel homemade.
Black beans: Creamy and hearty, they’re the protein star here and absorb spices well.
Baby spinach: Adds a bright green pop and loads of nutrition without overpowering the flavor.
Chili powder, cumin, paprika: The spice trio that builds the flavor’s backbone — smoky, warm, and mildly spicy.
Kosher salt & black pepper: Essential for balancing all the flavors perfectly.
Cheddar cheese: Melts beautifully and adds just the right salty, creamy contrast.
Whole wheat tortillas: Fuller flavor and fiber make these great, but you can swap in your favorites too.

📝

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

I love mixing things up depending on what I have on hand or what’s in season. This Bean and Rice Burritos Recipe is a fantastic foundation for endless customizations, so don’t be shy about making it your own.

Vegetable boost: One of my favorites lately is grating some zucchini or adding diced bell peppers into the bean mix — it sneaks in extra veggies without changing the texture too much.
Cheese swaps: If you like a bit of heat, pepper jack cheese melts wonderfully here.
Make it vegan: Skip the cheese, add some guacamole, or a vegan cheese alternative — you’ll hardly miss anything!
Spice it up: I often stir in diced green chilies or sprinkle fresh jalapeños on top to give the burritos a zing.

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

A close-up view of a woman’s hand holding a half burrito showing its inside layers: light brown rice on top mixed with black beans, orange sauce, bits of onion, and some green leafy vegetable at the bottom. The burrito is lightly toasted with a golden brown color and grill marks on the outside. It rests on top of a whole burrito on a white plate. In the background, there is a halved avocado and some green leafy vegetable on a white marbled surface, with a blue cloth that has colorful stripes. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Your Rice Just Right

Start with cooking your brown rice according to the package directions — patience here pays off. I always rinse my rice before cooking to get rid of excess starch, and I like to use a little extra water for that perfect fluffy but slightly chewy texture.

Step 2: Sauté the Aromatics

Heat 1½ teaspoons of olive oil in a large skillet over medium heat. Toss in the chopped onions and sauté until they're soft and translucent, about 5 minutes. Then add the minced garlic and cook for just 30 seconds — be careful not to burn it, because burnt garlic tastes bitter and will throw off the entire dish.

Step 3: Spice up the Beans and Spinach

Add the rinsed black beans and chopped baby spinach into the skillet, then sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir everything well and cook for 2 to 3 minutes until the beans are warmed through and the spinach wilts slightly. This step lets the spices bloom and infuse all the ingredients.

Step 4: Assemble Your Burritos

Lay a whole wheat tortilla flat on your workspace. Spoon on about ⅓ cup of rice, then ⅓ cup of the bean-spinach mixture, and finally sprinkle roughly ¼ cup of shredded cheddar cheese. Spread everything out evenly but don’t overpack — a burrito that’s too full is tricky to roll and may burst.

Step 5: Master the Folding Technique

Fold the sides in first, then fold the bottom edge over the filling and roll the burrito tightly from bottom to top, tucking the sides in as you go. I find that a snug roll makes them easier to handle and perfect for pan-searing.

Step 6: Get That Golden Crust

Wipe out the skillet you used earlier and heat the remaining olive oil over medium-high. Place your burritos seam side down and cook for 2-3 minutes per side, just until they’re golden and crispy. Doing this step seals them up and adds a wonderful texture contrast that always impresses.

Step 7: Serve and Enjoy!

Serve these beauties hot with your favorite toppings — I’m all about fresh pico de gallo and a dollop of Greek yogurt. Grab a fork or eat them as is, and savor every warm, cheesy, smoky bite.

Top Tip

From my cooking adventures with this Bean and Rice Burritos Recipe, I learned a few small tricks that make a big difference to the final result. These tips will help you avoid the most common pitfalls and get delicious, satisfying burritos every time.

Don’t skip rinsing canned beans: It removes extra sodium and starchy residue, giving a cleaner flavor and better texture.
Keep tortillas warm: Wrapping them in a warm, slightly damp towel keeps them pliable and easier to roll.
Sear seam side down first: This seals your burrito so it won’t pop open when flipping to the other side.
Make a double batch: These freeze beautifully; just thaw overnight in the fridge, then warm up and crisp them again in a pan.

How to Serve Bean and Rice Burritos Recipe

Bean and Rice Burritos - Serving Suggestion

Garnishes

My go-to garnishes usually are fresh pico de gallo and slices of creamy avocado or homemade guacamole. For a tangy touch, a dollop of Greek yogurt works wonders, and for some heat, a swirl of sriracha or chopped fresh jalapeños always hits the spot. Oh—and I love sprinkling fresh cilantro on top; it just brightens everything up.

Side Dishes

I often serve these burritos alongside simple Mexican street corn (elote), a fresh green salad, or a light cucumber and tomato salad tossed with lime juice. Sometimes just a bowl of fresh salsa and tortilla chips is all you need for a delightful meal.

Creative Ways to Present

For a fun twist at parties, I like slicing burritos into smaller, bite-sized pinwheels and arranging them on a platter with colorful dipping sauces on the side. Wrapping up a batch of these burritos in foil and baking them makes for a warm, crowd-pleasing dish too—great for game day or potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover burritos I wrap tightly in plastic wrap so everything stays put and store them in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I zap them in the microwave just until warm, then give them a quick sear in a skillet to get that satisfying crispy edge back.

Freezing

These burritos freeze exceptionally well! I wrap each one in plastic wrap and then in foil, label with the date, and pop them in the freezer. When I want a quick meal, I thaw them overnight in the fridge, then reheat and crisp up. If you’re really pressed for time, you can even try reheating straight from frozen in the microwave, though the texture will be best if you crisp them afterward.

Reheating

My favorite way to reheat these burritos is a quick microwave warm-up followed by pan-searing on medium heat. This method brings the filling back to life and re-crisps the tortilla, making leftovers taste almost like fresh.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

Absolutely! White rice works just fine in this recipe. I love brown rice for the nuttier flavor and heartier texture, but white rice will make these burritos a bit softer and still delicious.

Can I make this recipe gluten-free?

Yes! Just swap the whole wheat tortillas with gluten-free tortillas, and you’re good to go. The filling itself is naturally gluten-free, so it’s an easy switch if you need it.

How do I prevent the burritos from falling apart?

Folding tightly and searing seam side down first is the key. If they are too loosely rolled, they might come undone while cooking. Also, don’t overfill the tortillas — sticking to about ⅓ cup of rice and beans each helps keep them manageable.

Can I add other proteins to this Bean and Rice Burritos Recipe?

Definitely! While the recipe is great as is, you can add cooked chicken, ground turkey, or even sautéed tofu for extra protein. Just make sure to adjust the seasoning accordingly so the flavors stay balanced.

Final Thoughts

This Bean and Rice Burritos Recipe is one I keep coming back to because it hits all the marks — easy to make, packed with nutrition, and customizable enough to keep things interesting. Whether you’re feeding family, meal prepping for the week, or just craving something simple and tasty, I’m pretty sure you’ll love having these burritos in your kitchen rotation.