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

There’s something incredibly comforting about a warm, satisfying burrito filled with wholesome flavors and textures. This Bean and Rice Burritos Recipe hits all the right notes—hearty, flavorful, and perfect for any meal. Trust me, once you make these, they’ll become a go-to in your kitchen.

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’ve made a lot of burritos over the years, but this Bean and Rice Burritos Recipe always stands out because it’s simple, tasty, and endlessly adaptable. It’s one of those dishes that feels like a warm hug and keeps you fueled all day long.

Satisfyingly filling: The combination of brown rice and beans packs enough punch to keep you full and happy without feeling heavy.
Flavor-packed but simple: The spices and sautéed veggies make the filling pop with flavor, no fancy ingredients needed.
Customizable to your taste: Whether you love it cheesy, extra spicy, or packed with veggies, this recipe lets you make it your own.
Perfect for leftovers and meal prep: These burritos reheat beautifully, making busy weekday dinners or lunches a breeze.

Ingredients & Why They Work

When you look at this Bean and Rice Burritos Recipe, you’ll notice the magic is in choosing ingredients that harmonize: hearty brown rice, creamy black beans, and just the right spices to bring that Mexican-inspired warmth. Here’s what makes each ingredient shine.

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: Its nutty flavor and chewy texture add substance and a wholesome base for the burrito.
Extra-virgin olive oil: Great for sautéing onions and garlic gently without overpowering the flavors.
Yellow onion: The sweet and savory base note, it softens to add subtle flavor depth.
Garlic: Just a couple of cloves add a fragrant boost without taking center stage.
Black beans: Creamy and protein-packed, they’re a perfect texture contrast paired with rice.
Baby spinach: Adds a pop of color and a gentle green flavor while sneaking in some extra nutrients.
Chili powder, cumin, paprika: These warm spices balance earthiness with a subtle kick that isn't overwhelming.
Kosher salt & black pepper: Essential seasoning to pull all the flavors together.
Cheddar cheese: Sharp and melty, cheddar adds richness and a wonderful gooey texture when melted.
Whole wheat tortillas: Nutty and sturdy, whole wheat holds up really well when wrapped around all the fillings.

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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.

Make It Your Way

One of my favorite things about this Bean and Rice Burritos Recipe is how easy it is to tweak to suit what you have in the fridge or your flavor mood. I love adding a little extra heat for myself, but my family prefers theirs mild — and both versions turn out amazing!

Variation: Sometimes I like to toss in sautéed bell peppers or zucchini along with the onions for extra texture and flavor — it’s a great way to sneak in veggies without changing the essence of the burrito.
Dairy-free option: Try melting a vegan cheese or skipping the cheese completely and boosting the flavor with a dollop of guacamole or salsa instead.
Spice it up: Add a pinch of cayenne or some diced jalapeños right into the bean mixture for a spicy bite.
Make it gluten-free: Switch to your favorite corn or gluten-free tortillas and you’re good to go without missing a beat.

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 the rice just right

Start by cooking your brown rice according to the package instructions. I like to give mine a quick rinse beforehand to keep it from getting sticky. Cooking the rice perfectly makes a huge difference here—it should be tender but not mushy, so it holds up well inside the burrito.

Step 2: Sauté onions and garlic until fragrant

While the rice cooks, heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté it for about 5 minutes until it softens and turns golden. Then toss in the garlic and cook for another 30 seconds—don’t let it burn, you just want that wonderful aroma to come through.

Step 3: Add beans, spinach, and spices

Next, stir in the rinsed black beans and chopped baby spinach, followed by chili powder, cumin, paprika, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally, until the beans are warmed through and the spinach is just wilted. This step brings all the flavors together beautifully.

Step 4: Assemble the burritos

Lay each tortilla flat on a plate or clean surface. Spoon in about ⅓ cup of cooked rice, ⅓ cup of the black bean mixture, and ¼ cup of shredded cheddar cheese. This ratio keeps the burritos balanced and easy to roll.

Step 5: Roll those burritos up tight

Fold the sides in, then bring the bottom up over the fillings, rolling tightly and tucking the sides in as you go. A snug burrito means less mess and better bites.

Step 6: Pan-sear for that golden crust

Wipe out the skillet and heat the remaining olive oil over medium-high heat. Place each burrito seam-side down and sear for 2 to 3 minutes per side until they’re browned and crispy. This step adds a wonderful texture contrast and helps keep everything snug inside.

Top Tip

Over the years, I’ve learned a few little tricks that make all the difference with this Bean and Rice Burritos Recipe. These tips will help you nail the perfect burrito texture and flavor every time.

Use warm tortillas: I like to warm the tortillas briefly before assembling—they’re more pliable and won’t crack when you roll them up.
Don’t overfill: It’s tempting to stuff them full, but too much filling makes rolling tricky and can cause the burrito to burst open.
Sear seam-side down first: This helps seal the burrito shut and creates a crispy edge that’s so satisfying.
Let the pan do the work: Cook over medium-high heat and resist the urge to move them too soon—this helps develop that beautiful golden crust.

How to Serve Bean and Rice Burritos Recipe

bean and rice burritos - Serving Suggestion

Garnishes

Personally, I love topping these burritos with fresh pico de gallo for a juicy tang, a dollop of sour cream or Greek yogurt for creaminess, and slices of ripe avocado or a spoonful of guacamole. A sprinkle of chopped cilantro and a drizzle of hot sauce or sriracha adds a nice fresh and spicy finish. Pickled jalapeños or red onions also bring great texture and brightness if you want to mix it up.

Side Dishes

These burritos are great on their own but pairing them with a fresh green salad, tortilla chips and salsa, or a side of Mexican street corn (elote) really elevates the meal. I sometimes make a simple cucumber and tomato salad dressed with lime and chili flakes — it’s refreshing and balances the richness of the burritos perfectly.

Creative Ways to Present

For family gatherings or casual parties, I like to slice these burritos into rounds and serve them as bite-sized appetizers with a trio of dipping sauces — salsa verde, chipotle mayo, and guacamole. Another fun idea is to place the burritos in a baking dish seam side down, sprinkle more cheese on top, and bake until bubbly for a baked burrito casserole style dish.

Make Ahead and Storage

Storing Leftovers

I like to wrap each leftover burrito tightly in plastic wrap to keep them intact, then store them in the fridge for up to 3 days. When I’m ready to eat one, I microwave it briefly to warm the inside, then pop it back in a skillet to crisp up the outside. This two-step warming keeps the texture just right.

Freezing

This recipe freezes beautifully, which is a lifesaver when I’ve made a batch in advance. I wrap each burrito in plastic wrap, then in aluminum foil, label them, and stash in a freezer bag. When I want one, I thaw it overnight in the fridge, heat in the microwave, and crisp it up in a pan — just like fresh!

Reheating

Reheating is simple and crucial for keeping the burrito texture nice: microwave on medium power to warm the filling without drying it out, then sear in a hot skillet with a little oil to bring back that crisp, golden crust. It’s a small extra step that pays off in flavor and texture.

Frequently Asked Questions:

Can I use white rice instead of brown rice in this Bean and Rice Burritos Recipe?

Absolutely! White rice works well if you prefer a softer texture. Brown rice adds nuttiness and extra fiber, but it’s totally fine to swap.

What kind of beans can I use in this recipe?

Black beans are classic and delicious here, but you can swap for pinto beans if that’s what you have. Just make sure they’re well rinsed and drained if canned.

Can I make these burritos ahead of time?

Yes! You can assemble them ahead, store wrapped in the fridge for up to 3 days, or freeze individually wrapped. Just remember to reheat properly to keep the crispy edges.

How do I keep the burritos from falling apart when rolling?

Warm your tortillas before assembling—they’ll be more pliable. Also, don’t overfill; keep a manageable amount of filling to ensure they roll tightly without bursting.

Final Thoughts

This Bean and Rice Burritos Recipe has earned a permanent spot in my regular rotation, and I’m confident you’ll find it just as comforting and easy as I do. It’s perfect for busy weeknights or batch cooking for the week ahead. Plus, the flexibility to dress it up with your favorite toppings and sides makes it truly your own. Give it a try, and I’m sure it’ll become a friendly staple in your kitchen too!