Description

These delicious bean and rice burritos are a nutritious and flavorful meal option featuring brown rice, black beans, sautéed spinach, and melty cheddar cheese wrapped in whole wheat tortillas. Perfectly seasoned with chili powder, cumin, and paprika, and lightly pan-seared for a crispy finish, they make an easy, satisfying lunch or dinner that can be customized with a variety of 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

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Instructions

Cook the rice: Prepare the brown rice according to the package instructions until fully cooked and fluffy.
Sauté the aromatics: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add beans and spices: Stir in the black beans, chopped spinach, chili powder, cumin, paprika, salt, and black pepper. Cook while stirring occasionally for 2-3 minutes until the beans are warmed through and the spinach is wilted.
Assemble the burritos: Lay a tortilla flat on a clean surface. Place about ⅓ cup of cooked rice, ⅓ cup of the bean and spinach mixture, and ¼ cup shredded cheddar cheese on the tortilla. Repeat with the remaining tortillas and fillings.
Fold the burritos: Fold the sides of each tortilla inwards, then fold the bottom up over the filling and roll tightly while tucking in the sides to secure the filling.
Sear the burritos: Heat the remaining olive oil in the skillet over medium-high heat. Working in batches, place burritos seam-side down and cook for 2-3 minutes on each side until golden brown and crispy.
Serve: Serve the burritos hot with your choice of optional toppings like salsa, avocado, or sour cream. Enjoy!

Notes

Brown rice adds a nutty flavor and texture but white or yellow rice can be substituted.
Black beans can be swapped with pinto beans or homemade cooked beans.
Sharp white cheddar cheese works best, but Monterey Jack, Pepper Jack, or Mexican cheese blends are good alternatives.
Whole wheat tortillas are preferred for whole grains, but use any tortillas including gluten-free to suit dietary needs.
Add sautéed peppers, zucchini, or corn to the bean mixture for extra veggies and flavor.
Using a small can of diced green chilies or refried beans adds a nice twist to the filling.
To make a larger batch, double the recipe and either sear burritos in batches or bake at 400 degrees Fahrenheit for 15 minutes in a 9x13 pan.
Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat in microwave and sear for crispiness.
Freeze burritos wrapped in plastic and foil, then thaw overnight before reheating.

Nutrition

Serving Size: 1 burrito
Calories: 350 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 9 g
Protein: 15 g
Cholesterol: 30 mg