Black Bean and Rice Burritos
Flavorful, protein-packed vegetarian burritos with seasoned black beans, cilantro-lime rice, and melty cheese. Perfect for meal prep and freezer-friendly for easy dinners.
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.
Notes
Chef's Tips:
• Day-old, cold rice is ideal as it's less sticky and easier to mix with the cilantro and lime.
• Overfilling is the most common mistake. Use the amounts listed for a burrito that seals properly.
• Serve with a simple side salad or roasted vegetables for a complete meal.
Food Safety:
• Cool burritos completely before wrapping for freezer storage to prevent condensation and ice crystals.
• Refrigerated leftovers should be consumed within 4 days.