Cheesy Bean and Rice Burrito

Why You’ll Love This Recipe

This burrito is easy to make, filling, and incredibly versatile. It uses simple pantry ingredients while delivering bold, comforting flavors. Whether you’re looking for a vegetarian option or a quick meal, this recipe is both convenient and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour tortillas
cooked rice
black beans or pinto beans, drained and rinsed
shredded cheddar or mexican blend cheese
onion, finely chopped
garlic cloves, minced
olive oil
cumin
chili powder
paprika
salt
black pepper
fresh cilantro (optional)
lime juice (optional)

Directions

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, then stir in minced garlic and cook for another minute.

Add the beans, cumin, chili powder, paprika, salt, and black pepper. Stir and cook for a few minutes until heated through and well seasoned.

In a separate bowl, mix the cooked rice with a squeeze of lime juice and chopped cilantro if using.

Warm the tortillas slightly to make them more pliable.

Place a portion of rice in the center of each tortilla, followed by the seasoned beans and a generous amount of shredded cheese.

Fold in the sides of the tortilla, then roll tightly into a burrito.

For extra flavor, place the burritos seam-side down in a skillet and cook for a few minutes until lightly golden and the cheese melts.

Serve warm.

Servings and timing

This recipe makes about 4 burritos, serving 4 people.

Preparation time is approximately 10 minutes, and cooking time is about 15 minutes.

Variations

You can add sautéed vegetables like bell peppers or corn for extra texture. Include avocado or guacamole for creaminess, or add salsa for a fresh kick. For a spicier version, include jalapeños or hot sauce. You can also add grilled chicken or beef if you prefer a non-vegetarian option.

Storage/Reheating

Store burritos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain texture, or microwave for convenience. Burritos can also be frozen for up to 2 months and reheated مباشرة when needed.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well and adds extra fiber.

What type of beans should I use?

Black beans or pinto beans are the most common choices.

Can I make this vegan?

Yes, simply use dairy-free cheese or omit the cheese entirely.

How do I keep the burrito from falling apart?

Don’t overfill and fold tightly before rolling.

Can I make these ahead of time?

Yes, they’re great for meal prep and can be reheated easily.

What cheese melts best?

Cheddar or Mexican blends melt nicely.

Can I freeze these burritos?

Yes, wrap them individually and freeze for later use.

How do I make them spicier?

Add jalapeños, chili flakes, or hot sauce.

What can I serve with these?

Salsa, sour cream, or a side salad pair well.

Can I toast the burrito?

Yes, toasting adds a crispy exterior and enhances flavor.

Conclusion

Cheesy bean and rice burritos are a simple, satisfying, and budget-friendly meal that’s full of flavor and easy to customize. Perfect for busy days or meal prep, they’re a reliable go-to recipe you’ll want to make again and again.

Cheesy Bean and Rice Burrito

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A warm and comforting cheesy bean and rice burrito filled with seasoned beans, fluffy rice, and melty cheese, all wrapped in a soft tortilla. A simple and satisfying meal perfect for any day.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 burritos
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 4 large flour tortillas
• 2 cups cooked rice
• 1 (15 oz) can black beans or pinto beans, drained and rinsed
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 tablespoon lime juice (optional)

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Instructions

1. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, then add garlic and cook for 1 minute.
2. Add beans, cumin, chili powder, paprika, salt, and black pepper. Stir and cook until heated through.
3. In a bowl, mix cooked rice with lime juice and cilantro if using.
4. Warm tortillas until soft and pliable.
5. Place rice in the center of each tortilla, followed by seasoned beans and shredded cheese.
6. Fold in the sides and roll tightly into burritos.
7. Optional: Place burritos seam-side down in a skillet and cook until lightly golden and cheese melts.
8. Serve warm.

Notes

• Add bell peppers or corn for extra texture.
• Include avocado or guacamole for creaminess.
• Use dairy-free cheese for a vegan option.
• Freeze individually wrapped burritos for up to 2 months.
• Reheat in a skillet or oven for best texture.

Nutrition

• Serving Size: 1 burrito
• Calories: 420 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 8 g
• Protein: 14 g
• Cholesterol: 25 mg