Bean and Rice Burrito Recipe

Mexican-American · Main course · 35 min total

A hearty and flavorful burrito filled with seasoned black beans, fluffy rice, and fresh toppings, perfect for a quick weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup water
• Salt to taste
• 2 cups cooked white rice (from about 1 cup dry)
• 4 large flour tortillas (10-inch)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic, cumin, and chili powder; cook for 1 minute.
2. Stir in black beans and water. Bring to a simmer and cook until most liquid is absorbed, about 5 minutes. Season with salt. Mash beans slightly with a fork.
3. Warm tortillas in a dry skillet or microwave until pliable.
4. To assemble: Place a tortilla on a flat surface. Spoon about 1/2 cup rice down the center, then top with about 1/3 cup bean mixture, 1/4 cup cheese, 2 tablespoons sour cream, 2 tablespoons salsa, and a few avocado slices.
5. Fold in the sides of the tortilla, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas.
6. Serve immediately, garnished with cilantro.

Tips

• For a vegan version, omit cheese and sour cream, or use vegan alternatives.
• Burritos can be wrapped in foil and reheated in a 350°F oven for 10 minutes.

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