Description
These Bean and Rice Burritos are a flavorful and hearty vegetarian meal featuring brown rice, black beans, and a blend of spices wrapped in whole wheat tortillas. They are pan-seared for a crispy finish and can be customized with a variety of toppings for a satisfying lunch or dinner option.
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
Instructions
- Cook rice: Cook the brown rice according to package directions until tender and set aside.
- Sauté aromatics: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Prepare filling: Add the black beans, baby spinach, chili powder, cumin, paprika, kosher salt, and black pepper to the skillet. Cook while stirring occasionally for 2-3 minutes until the beans are warmed through and the spinach is just wilted.
- Assemble burritos: Lay a tortilla flat on a clean surface. Add ⅓ cup of cooked rice, ⅓ cup of the black bean mixture, and ¼ cup shredded cheddar cheese to the center of the tortilla. Repeat with remaining tortillas and filling.
- Fold burritos: Fold the sides in, then fold the bottom up over the filling and roll the burrito tightly while tucking in the sides as you go.
- Sear burritos: Heat the remaining olive oil in the skillet over medium-high heat. Place the burritos seam side down in the skillet and sear for 2-3 minutes per side until browned and crispy. Work in batches if needed.
- Serve: Serve the burritos hot with your choice of optional toppings such as salsa, guacamole, sour cream, or fresh cilantro.
Notes
- For the rice, white or yellow rice can be substituted for brown rice for a different flavor and texture.
- Use pinto beans or homemade black beans if preferred instead of canned black beans.
- Cheese options include sharp white cheddar, regular cheddar, Monterey Jack, Pepper Jack, or Mexican style cheese blends.
- Whole wheat tortillas are recommended for a healthier option, but any type including gluten-free tortillas can be used.
- Add sautéed peppers, zucchini, or grated zucchini to the filling for extra nutrition and flavor.
- Optional add-ins include diced green chilies, canned or frozen corn, or a smear of refried beans inside the tortillas.
- To make a double batch, prepare twice the ingredients and bake the assembled burritos seam-side down in a 9x13 pan at 400°F for 15 minutes instead of pan-searing.
- Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat in the microwave followed by a quick pan sear to restore crispiness.
- Freeze burritos wrapped in plastic and foil, then thaw overnight in the fridge before reheating. Microwave thaw and then pan sear for best texture.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 35 mg
