Name: Beef and Rice Burritos Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
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); 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

There’s something so comforting about wrapping up a warm, flavorful filling in a soft tortilla, and that’s exactly what makes this Beef and Rice Burritos Recipe a real winner in my kitchen. Every bite is a lovely mix of tender beef, hearty rice, and that perfect blend of spices that keeps me coming back for more.

A white plate holds a toasted burrito cut in half, showing layers of light brown rice mixed with black beans and a reddish sauce inside a golden-brown grilled tortilla. One half is stacked on top of the other, revealing its filling. Behind the burrito, there is a halved avocado with a bright green inside and brown seed, with fresh green cilantro next to it. To the side, there is a small pile of finely chopped red, orange, and green salsa. The plate sits on a white marbled surface, and a colorful blue and orange striped cloth is blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef and Rice Burritos Recipe
Top Tip
How to Serve Beef and Rice Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef and Rice Burritos Recipe

Why You'll Love This Recipe

This beef and rice burritos recipe quickly became a staple for me because it balances convenience with rich, comforting flavors. Plus, it’s flexible and satisfying—great for busy nights or casual get-togethers with friends.

Simple Ingredients: You probably have most of these in your pantry already, which makes this easy to pull together anytime.
Hearty and Filling: Thanks to the combination of rice and beef, these burritos really stick with you and make a complete meal.
Customizable: Whether you want to add extra veggies or spice it up, this recipe adapts well to your tastes.
Perfect for Meal Prep: Make a batch ahead of time, store them, and enjoy quick lunches or dinners that never feel boring.

Ingredients & Why They Work

Each ingredient plays a key role in making these burritos both tasty and satisfying. Using good quality spices and fresh toppings really brings the dish to life, while ingredients like rice and beef give that hearty base we all crave.

Flat lay of a small bowl of cooked brown rice, a small bowl of extra-virgin olive oil, half a medium yellow onion chopped, two cloves of garlic minced, a small bowl of rinsed black beans, a small bowl of roughly chopped baby spinach, a small white bowl with a mix of chili powder, ground cumin, and paprika, a small white bowl with kosher salt and black pepper, a small white bowl piled with shredded sharp white cheddar cheese, and a stack of whole wheat tortillas (8-inch size), all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Provides rich, meaty flavor and protein, making the burrito filling hearty and satisfying.
Brown rice: Adds a nutty flavor and chewy texture, plus it’s a whole grain which makes this meal a little healthier.
Onion and garlic: These aromatics build a flavorful foundation to the filling.
Black beans: A great plant-based protein addition that complements the beef nicely.
Spinach: Sneaks in some greens without overpowering the burrito’s taste.
Chili powder, cumin, paprika: These spices create that classic Southwest-inspired flavor that makes every bite special.
Cheddar cheese: Melts beautifully, adding creamy richness and a tasty contrast to the spices.
Whole wheat tortillas: They hold everything together nicely and add a hint of nuttiness with whole grains.
Olive oil: For sautéing and searing, helps bring all those flavors together while adding a subtle richness.

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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.

Make It Your Way

One of my favorite things about this Beef and Rice Burritos Recipe is how easy it is to switch things up. I often tweak the fillings depending on what’s in my fridge or what flavor I'm craving—so go ahead and make it yours!

Add Veggies: I love throwing in sautéed bell peppers or zucchini for extra texture and nutrition—plus, it brightens up the plate.
Use Different Cheeses: Sharp white cheddar is my go-to, but Monterey Jack or Pepper Jack deliver a nice kick if you're feeling adventurous.
Spice It Up: If you like heat, I boost the chili powder or add fresh jalapeños or hot sauce right before rolling.
Make it Gluten-Free: Simply swap in your favorite gluten-free tortillas—just as tasty with none of the gluten.

Step-by-Step: How I Make Beef and Rice Burritos Recipe

A close-up view of a woman’s hand holding a half burrito showing its inside layers: light brown rice on top mixed with black beans, orange sauce, bits of onion, and some green leafy vegetable at the bottom. The burrito is lightly toasted with a golden brown color and grill marks on the outside. It rests on top of a whole burrito on a white plate. In the background, there is a halved avocado and some green leafy vegetable on a white marbled surface, with a blue cloth that has colorful stripes. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rice Perfectly

I start by cooking 1 cup of brown rice according to the package instructions. Brown rice gives us that lovely nutty flavor and a slight chew that’s hard to beat in a burrito. Pro tip: Don’t rush this step—fluffy rice makes all the difference!

Step 2: Sauté Onions and Garlic

While the rice cooks, I heat olive oil in a skillet over medium heat and add chopped onion. I cook it about 5 minutes until it’s soft and translucent, then toss in minced garlic for about 30 seconds to release its aroma without burning. This builds a great flavor base for the filling.

Step 3: Combine Beans, Spinach & Spices

Next, I add rinsed black beans, fresh spinach, chili powder, cumin, paprika, salt, and pepper to the skillet. I stir gently, letting the mixture cook for 2-3 minutes until the beans warm through and the spinach wilts. It’s like the flavors all hug each other in there.

Step 4: Assemble the Burritos

Now for the fun part! I lay a tortilla flat and spoon in about ⅓ cup of rice, ⅓ cup of the bean mixture, and ¼ cup of shredded cheddar cheese. Then fold in the sides, roll up from the bottom, and tuck those sides in as I go, sealing the deliciousness inside.

Step 5: Sear Until Golden

I heat the remaining olive oil in the skillet and carefully place each burrito seam-side down, cooking for 2-3 minutes per side until beautifully browned and crisp. This crispy exterior adds a lovely texture contrast with the soft inside.

Top Tip

From experimenting with this Beef and Rice Burritos Recipe, I’ve learned a few little tricks that make the process smoother and tastier. These tips help you get consistent, delicious results every time.

Perfect Rice Texture: Don’t skip fluffing the rice with a fork right after cooking—it avoids mushiness inside your burritos.
Spinach Sneak-In: I like adding spinach for extra nutrition; just be sure not to overcook it so it stays bright and fresh in the filling.
Searing Magic: Cooking burritos seam-side down first seals them well and prevents them from unraveling while you sear the other sides.
Don’t Overstuff: Too much filling makes wrapping tricky and the burritos might burst when heated—moderation is your friend!

How to Serve Beef and Rice Burritos Recipe

beef and rice burritos - Serving Suggestion

Garnishes

I’m a big fan of dolloping sour cream or Greek yogurt on top, plus some fresh pico de gallo or sliced avocado for creaminess. A sprinkle of chopped cilantro and a dash of hot sauce take it over the top. These little extras bring freshness and balance to the rich filling.

Side Dishes

I usually pair these burritos with simple sides like a crisp green salad or some crunchy tortilla chips with guacamole. A quick corn salad or black bean salad also complements the flavors nicely without overshadowing the main event.

Creative Ways to Present

For a party, I’ve laid out large trays with halved burritos, assorted salsas, and colorful toppings arranged buffet-style. I’ve also wrapped individual burritos in parchment paper tied with twine for easy grab-and-go servings—a hit for casual get-togethers or lunchboxes.

Make Ahead and Storage

Storing Leftovers

Wrap each leftover burrito tightly in plastic wrap to keep the filling secure and store them in an airtight container or zip-top bag. I keep mine in the fridge for up to 3 days, and they warm up beautifully with just a few minutes in the microwave followed by a quick pan sear to crisp up the edges.

Freezing

These burritos freeze like a dream! I double-wrap them in plastic and foil, label with the date, and toss them in the freezer. When I want one, I thaw it overnight in the fridge, then reheat and crisp it up in a hot skillet—just as good as fresh.

Reheating

Microwaving alone can make burritos soggy, so I zap them for about a minute just to warm through, then sear each side in a hot pan with a touch of oil. This brings back that wonderful crispy shell and melty cheese, making leftovers feel like a freshly made meal.

Frequently Asked Questions:

Can I use white rice instead of brown rice in this Beef and Rice Burritos Recipe?

Yes! White rice can be substituted if you prefer a softer texture or if brown rice isn’t on hand. Just cook the white rice according to package directions and use it as you would brown rice here.

What’s the best way to make these burritos ahead of time?

I recommend assembling the burritos, wrapping them individually in plastic wrap, and storing them in the refrigerator for up to 3 days. When you're ready to eat, warm them in the microwave and then sear in a skillet to restore crispness.

Can I freeze these Beef and Rice Burritos?

Absolutely! These burritos freeze wonderfully. Double wrap them with plastic wrap and foil, then place in a freezer-safe bag. Thaw overnight in the fridge, then reheat and crisp in a skillet for best results.

Can I substitute other beans or add vegetables to this burrito recipe?

Yes, you can swap black beans for pinto beans or whatever you have on hand. Adding sautéed vegetables like peppers, zucchini, or corn is a great way to add extra flavor and nutrition to this recipe.

Final Thoughts

This Beef and Rice Burritos Recipe has become a true go-to for casual meals that never feel boring. I love that it’s straightforward, delicious, and super flexible. Seriously, once you try these burritos, you’ll see how easy and rewarding it is to make a homemade meal that brings everyone together. So grab your skillet and tortillas—I think you’re really going to enjoy this one!