There’s something deeply satisfying about a perfectly wrapped, warm burrito. It’s a complete, handheld meal that delivers comfort and flavor in every bite. As a chef, I appreciate its brilliant architecture; as a busy person, I love its make-ahead convenience.
This black bean and rice burrito recipe is my go-to solution for hectic weeks. It’s a hearty, protein-packed vegetarian dinner that doesn’t compromise on taste, featuring seasoned, creamy black beans and bright cilantro-lime rice, all hugged by a toasted tortilla. It’s the kind of meal that pleases everyone at the table and leaves you with a stocked freezer for future you.
Let’s make dinner easy, delicious, and something to look forward to.
This recipe is built for real life. It’s the culmination of years of testing in both restaurant and home kitchens to create a burrito that’s not just good, but reliably great every single time.
- Meal Prep Champion: These burritos freeze and reheat beautifully, transforming a single cooking session into multiple stress-free dinners.
- Big Flavor, Fast: By blooming the spices and using fresh lime and cilantro, we build layers of flavor in under 30 minutes of active cooking.
- Texture Perfection: The trick of partially mashing the beans creates a cohesive, creamy filling that won’t fall out when you take a bite.
- Highly Customizable: This is a fantastic blueprint. Swap in different beans, grains, veggies, or sauces to make it your own.
- Family-Friendly & Filling: Packed with plant-based protein and fiber, it’s a satisfying meal that appeals to both adults and kids.
- Budget-Friendly: It relies on affordable pantry staples, making it an economical choice for feeding a crowd.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple, accessible components come together to create something greater than the sum of its parts. You likely have most of this in your pantry already.
The foundation is canned black beans: I recommend rinsing them thoroughly to remove the starchy canning liquid, which results in a cleaner flavor. For the rice, day-old cooked rice is actually ideal here; it’s less gummy and absorbs the lime juice beautifully. Fresh cilantro and lime juice are non-negotiable for that essential bright, fresh kick—please don’t use dried cilantro.
The spices—cumin and chili powder— are simple but transformative when cooked briefly in oil. For cheese, a good melting variety like Monterey Jack or a Mexican blend works wonders. Finally, invest in good-quality, large flour tortillas (10-inch); they are more pliable and less likely to tear during rolling.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any special equipment. A large skillet is essential for cooking the bean filling. A potato masher or fork is the secret tool for achieving the perfect bean texture.
You’ll also need a medium mixing bowl for the rice, a cutting board and chef’s knife, and basic measuring tools. If you want a crispy exterior on your burritos, you’ll use the same skillet (wiped clean) for toasting them.
How to Make Black Bean and Rice Burritos Recipe
Step 1: Bloom the Aromatics and Spices
Heat oil in your large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until it turns soft and translucent. Now add the minced garlic, cumin, and chili powder.
Cook for just 1 more minute. Believe me, this step—called blooming—toasts the spices in the oil, releasing their essential oils and creating a deeply flavorful base that will permeate the entire filling. You’ll know it’s ready when the kitchen smells incredible.
Step 2: Create the Creamy Bean Filling
Add the rinsed black beans and vegetable broth to the skillet. Take your potato masher or the back of a fork and firmly mash about half of the beans right in the pan. Tip from me: leaving some beans whole gives you nice textural contrast, while the mashed portion creates a thick, creamy “glue” that holds everything together.
Let this simmer for 5-7 minutes until the mixture thickens and most of the liquid is absorbed. Season well with salt and pepper.
Step 3: Prepare the Cilantro-Lime Rice
While the beans simmer, combine the cooked rice, chopped cilantro, and fresh lime juice in your mixing bowl. Use a fork to fluff and mix everything thoroughly, breaking up any clumps of rice. The goal is every grain getting a kiss of citrus and herb.
Using cold, day-old rice is a pro move here—it’s less sticky and won’t turn to mush when you mix it.
Step 4: Assemble the Burritos
Warm your tortillas briefly to make them pliable—wrap them in a damp paper towel and microwave for 20-30 seconds. Lay one tortilla flat and place your fillings in the lower third: a scoop of cilantro-lime rice, a generous spoonful of the black bean mixture, and a hearty sprinkle of cheese. Resist the urge to overfill!
This is the most common mistake. The right amount ensures a tight, secure roll.
Step 5: Roll, Toast, and Serve
Now comes the satisfying part. Fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the burrito away from you, tucking the filling in as you go.
For a final touch, heat a clean skillet over medium heat. Place the burritos seam-side down and cook for 2-3 minutes per side until beautifully golden brown and crispy. The heat also melts the cheese into glorious gooeyness inside.
Serve immediately with lime wedges and your favorite toppings.
A few chef-level insights will guarantee your burrito success every time.
- The Rice Rule: Always use cooled or day-old rice. Hot, freshly cooked rice is too moist and steamy, which will make your tortilla soggy and difficult to roll tightly.
- Mashing Matters: Don’t skip mashing a portion of the beans. This technique is the key to a filling that holds its shape. A completely whole-bean filling will be loose and fall out.
- Tortilla Temperature: A cold tortilla will crack. Always warm them first, either in a microwave with a damp towel, or by quickly heating each side in a dry skillet for 10-15 seconds.
- The Tight Roll: After folding in the sides, use your fingers to pull the bottom flap tightly over the filling as you start to roll. This initial tuck is crucial for a compact, leak-proof burrito.
- Freeze Before Wrapping: If meal prepping for the freezer, place the assembled (but untoasted) burritos on a baking sheet and freeze for 1 hour before individually wrapping. This prevents them from sticking together.
Recipe Variations & Customizations
- This recipe is a perfect canvas. Here are some of my favorite tested variations.
- Southwest Style: Add 1 cup of frozen roasted corn (thawed) and a diced red bell pepper to the skillet with the onions.
- Spicy Kick: Include a minced jalapeño (seeds removed for less heat) with the onions, or stir in 1-2 tablespoons of chopped chipotle peppers in adobo sauce to the bean mixture.
- Vegan Version: Omit the cheese or use a plant-based alternative. Add creaminess with mashed avocado or a drizzle of cashew cream inside the burrito.
- Protein Boost: Add 1 cup of cooked, seasoned ground turkey, shredded chicken, or plant-based crumbles to the bean filling.
- Different Grain: Substitute the rice with an equal amount of cooked quinoa, cauliflower rice (sautéed first to remove moisture), or cilantro-lime couscous.
- Green Goddess: Mix 1/2 cup of prepared spinach or tomatillo salsa (salsa verde) into the bean mixture for a tangy, herby twist.
- Breakfast Burrito: Scramble 6 eggs and use them as part of the filling along with the beans, rice, and cheese. Add a dash of hot sauce.
What to Serve With This Recipe
These burritos are a complete meal on their own, but a few simple sides can turn dinner into a feast. For a refreshing contrast, serve with a simple cabbage slaw dressed with lime juice and a pinch of salt, or a chopped salad with avocado and tomato. A bowl of tortilla chips with salsa, guacamole, and quick-pickled red onions makes for great DIY toppings.
For beverages, a cold Mexican lager, a lime-spritzed sparkling water, or a classic margarita (or mocktail version) pair wonderfully. This dish is perfect for casual weeknight dinners, game day gatherings, or as the main component of a build-your-own-burrito bar for parties.
Storage & Make-Ahead Instructions
- This recipe’s true superpower is its make-ahead ability.
- Refrigeration: Let burritos cool completely, then wrap individually in parchment paper and store in an airtight container for up to 4 days.
- Freezing for Long-Term: Wrap each cooled, assembled (untoasted) burrito tightly in parchment paper, then place in a freezer-safe bag or container. They will keep for up to 3 months. No need to thaw before reheating.
- Reheating for Best Results: For a crispy exterior, reheat from frozen or refrigerated in an air fryer at 375°F for 10-12 minutes (flip halfway), or in a preheated 400°F oven for 20-25 minutes until hot throughout. The microwave (1-2 minutes) is fastest but will yield a soft tortilla.
- Avoid Sogginess: Do not wrap hot burritos directly in plastic wrap or foil for storage, as trapped steam will create condensation and make the tortilla soggy.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
Absolutely. Brown rice works wonderfully and adds extra fiber and a nutty flavor. Just ensure it’s cooked and cooled before using.
The same volume (2 cups cooked) applies.
Q: My tortillas keep tearing when I roll. What am I doing wrong?
This usually means the tortillas are too cold or you’re overfilling. Always warm them first to make the gluten pliable. Also, double-check your filling amounts—using a measuring cup for the rice and beans helps maintain the right ratio.
Q: Can I make these gluten-free?
Yes, simply use your favorite large, gluten-free tortillas. Many brands now make excellent burrito-sized versions. Check that they are pliable and follow the warming instructions carefully.
Q: How do I know when the bean filling is done simmering?
It should look thickened, with most of the liquid absorbed, and when you drag a spatula through the center of the pan, the path should hold for a few seconds before the beans slowly fill it back in.
Q: Is it necessary to toast the burritos after assembling?
Not strictly necessary, but highly recommended. Toasting seals the seam, melts the cheese thoroughly, and adds a delightful crispy texture and toasted flavor that elevates the entire experience.
Q: Can I prep just the fillings ahead of time?
Definitely. Both the black bean mixture and the cilantro-lime rice can be made and stored separately in the refrigerator for up to 3 days. Assemble and cook the burritos when you’re ready to eat.
Q: What’s the best way to wrap burritos for the freezer?
First, flash-freeze them unwrapped on a baking sheet for 1 hour. Then, wrap each one tightly in parchment paper, followed by aluminum foil or place them in a labeled freezer bag. The parchment prevents sticking, and the double layer protects against freezer burn.
Q: Can I add raw vegetables like lettuce or tomato inside before freezing?
I do not recommend adding fresh, high-moisture vegetables like lettuce, tomato, or fresh salsa before freezing. They will become watery and soggy upon thawing. Add these as fresh toppings when you reheat and serve.
Final Thoughts
This black bean and rice burrito recipe is more than just a dinner—it’s a strategy. It’s a testament to how a handful of humble ingredients, treated with care and a few smart techniques, can yield a meal that is deeply nourishing, incredibly flavorful, and supremely convenient. As a professional, I value recipes that work consistently, and this one has passed the test in my kitchen countless times, for family meals and casual entertaining alike.
The ability to have a wholesome, homemade dinner ready in minutes on a busy night is a gift, and this recipe delivers that promise. I encourage you to make a double batch and stock your freezer; your future self will thank you on that evening when cooking is the last thing you want to do. Give it a try, make it your own with the variations, and enjoy the simple pleasure of a perfectly made burrito.
Black Bean and Rice Burritos
Equipment
- Large skillet
- Medium mixing bowl
- Potato masher or fork
- Cutting board and chef’s knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon neutral oil like avocado or canola
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 2 15-oz cans black beans rinsed and drained
- 1/2 cup vegetable broth or water
- 2 cups cooked rice white or brown, day-old works best
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice plus wedges for serving
- 1 1/2 cups shredded cheese cheddar, Monterey Jack, or a Mexican blend
- 6 large flour tortillas 10-inch, burrito-size
- salt and black pepper to taste
- optional toppings sour cream, salsa, avocado, hot sauce
Instructions
- Heat oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic, cumin, and chili powder, and cook for 1 more minute until fragrant. This step blooms the spices, unlocking their full flavor potential—trust me, don’t skip it.
- Add the rinsed black beans and vegetable broth to the skillet. Use a potato masher or the back of a fork to mash about half of the beans. This creates a creamy, cohesive filling that won’t spill out of your burrito. Simmer for 5-7 minutes until the liquid is mostly absorbed. Season generously with salt and pepper.
- In a medium bowl, combine the cooked rice, chopped cilantro, and lime juice. Fluff with a fork to separate the grains and distribute the flavors evenly. The acid from the lime brightens the entire dish and prevents the rice from tasting heavy.
- Warm the tortillas according to package directions, usually for 15-20 seconds in the microwave wrapped in a damp paper towel. This makes them pliable and prevents cracking. Lay a tortilla flat and layer about 1/3 cup of the cilantro-lime rice, 1/2 cup of the black bean mixture, and 1/4 cup of shredded cheese in the lower third of the tortilla.
- Fold the sides of the tortilla inward over the filling, then tightly roll it up from the bottom, tucking the filling in as you go. Repeat with remaining tortillas. For a crispy exterior, heat a clean skillet over medium heat and cook the burritos seam-side down for 2-3 minutes per side until golden brown and the cheese is melted. Serve immediately with lime wedges and your favorite toppings.