Description
These bean and rice burritos are a wholesome, flavorful meal featuring brown rice, black beans, spices, and shredded cheddar cheese wrapped in whole wheat tortillas. Searing the burritos in a skillet gives them a delicious, crispy exterior. Perfect for a filling lunch or dinner with customizable 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 Rice: Prepare the brown rice according to the package directions, making sure it is fully cooked and fluffy before proceeding.
- Sauté Aromatics: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until softened. Then add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Beans and Spinach: Add the rinsed and drained black beans, chopped baby spinach, chili powder, ground cumin, paprika, kosher salt, and black pepper to the skillet. Stir occasionally and cook for 2-3 minutes until the beans are warmed through and the spinach is wilted slightly.
- Assemble Burritos: Lay one whole wheat tortilla flat on a clean surface. Spoon in approximately ⅓ cup of cooked rice, ⅓ cup of the bean and spinach mixture, and ¼ cup shredded cheddar cheese. Repeat for all tortillas with remaining filling and cheese.
- Fold Burritos: Fold the sides of each tortilla inward, then fold the bottom up over the filling and roll tightly, tucking the sides as you roll to secure the burrito.
- Sear Burritos: Heat the remaining olive oil in a large skillet over medium-high heat. Place burritos seam-side down in the skillet and cook for 2-3 minutes per side until each side is browned and crispy. Work in batches if necessary.
- Serve: Serve the burritos hot with your choice of optional toppings such as salsa, avocado, sour cream, or hot sauce.
Notes
- Rice: Brown rice adds nuttiness and extra texture, but white or yellow rice can be used as substitutes.
- Beans: Black beans are used here but pinto beans or home-cooked beans are great alternatives.
- Cheese: Sharp white cheddar is preferred, but regular cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blends work well.
- Tortillas: Whole wheat tortillas provide more nutrition, but any type including gluten-free tortillas can be used.
- Additional Veggies: Add sautéed peppers, zucchini, or grated zucchini to the bean mixture for extra flavor and nutrition.
- Variations: Incorporate diced green chilies, corn, or a smear of refried beans inside the burritos.
- Double Recipe: To make more, double the ingredients and bake wrapped burritos in a 9x13 pan at 400 degrees Fahrenheit for 15 minutes instead of searing.
- Storage: Wrap leftover burritos tightly and refrigerate up to 3 days; reheat in microwave then sear for crispiness.
- Freezing: Wrap burritos in plastic wrap and foil for freezing. Thaw overnight in fridge, reheat in microwave, then sear for best texture.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 35 mg
