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–+ servings
Bean and Rice Burritos

Bean & Rice Burritos

These vegetarian burritos can be customized with your favorite extra add-ins and your favorite toppings. They’ve got just the right amount of seasoning and they are seriously delicious.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 cup brown rice
  • 1 tablespoon extra-virgin olive oil divided
  • ½ medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 14.5-ounce can black beans rinsed and drained
  • 1 cup packed baby spinach roughly chopped
  • 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 8-inch whole wheat tortillas
  • Optional Toppings: salsa or fresh Pico de Gallo, cheese, avocado slices or guacamole, Greek yogurt or sour cream, cilantro, hot sauce or sriracha, pickled red onions, pickled or fresh jalapeños

Method
 

  1. Cook rice according to package directions.
  2. Meanwhile, heat 1 ½ teaspoons of the olive oil in a large skillet over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, just until fragrant.
  3. Add the black beans, spinach, chili powder, cumin, paprika, salt and pepper. Cook, stirring occasionally, until the beans are warmed through and the spinach is slightly wilted, 2-3 minutes.
  4. Lay a tortilla flat on a plate or clean surface. Scoop in ⅓ cup of cooked rice, ⅓ cup black bean mixture and ¼ cup shredded cheese. Repeat with the remaining tortillas.
  5. Fold up the burrito: fold the sides in, then fold the bottom up and over the ingredients and roll it up, continuing to tuck the sides in as you roll.
  6. Heat the remaining oil in a large skillet over medium-high heat. (I just wipe out the one I already used and use that skillet again.) Add the burritos, seam side down, working in batches if needed. Sear in the pan for 2-3 minutes per side, until browned. Repeat with any remaining burritos.
  7. Serve hot with desired toppings and enjoy!

Notes

  • Double the recipe: If you want to make more (the recipe makes 6-7 burritos, depending on the size of your tortillas and how full you stuff them), you can double the recipe and get 12-14 burritos. You can either follow the recipe and sear then each in a pan. OR, if you don’t want to stand and flip them, you can add the wrapped burritos and place them seam-side down in a 9x13 pan. Bake then in the oven at 400°F for 15 minutes, until the tops are browned.