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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
Course Main Course
Servings 6

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

Instructions
 

  • Cook rice according to package directions.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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