Description
These Bean and Rice Burritos are hearty, flavorful, and packed with nutritious ingredients like brown rice, black beans, and spinach, wrapped in whole wheat tortillas and seared to a crispy finish. Perfect for a quick, satisfying vegetarian meal any time of day.
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 the rice: Cook 1 cup of brown rice according to the package directions until tender and fluffy. Set aside.
- Sauté vegetables: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add beans and spices: Stir in black beans, chopped spinach, chili powder, cumin, paprika, kosher salt, and black pepper. Cook, stirring occasionally, until beans are warmed through and spinach is wilted, about 2-3 minutes.
- Assemble burritos: Lay a whole wheat tortilla flat. Spoon ⅓ cup cooked rice, ⅓ cup bean mixture, and ¼ cup shredded cheddar cheese onto the center. Repeat for remaining tortillas.
- Fold burritos: Fold in the sides of the tortilla, then the bottom up over the filling, rolling tightly while tucking in the sides to form a finished burrito.
- Sear burritos: Heat remaining olive oil in the skillet over medium-high heat. Place burritos seam side down and cook 2-3 minutes per side until golden brown and crispy. Work in batches if needed.
- Serve: Serve hot with optional toppings like salsa, avocado, sour cream, cilantro, or hot sauce as desired.
Notes
- Rice: Brown rice adds a nutty flavor and texture but white or yellow rice can be used as alternatives.
- Beans: Substitute pinto beans or use cooked black beans if preferred.
- Cheese: Sharp white cheddar is recommended, but regular cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blends work well.
- Tortillas: Whole wheat tortillas add whole grains but any tortilla type or gluten-free option can be used.
- Add-ins: Add sautéed peppers, zucchini, corn, or diced green chilies to the filling for extra flavor and nutrition.
- Double recipe: To make more burritos, double all ingredients and bake prepared burritos at 400 degrees Fahrenheit for 15 minutes instead of searing.
- Storage: Wrap burritos tightly in plastic wrap and refrigerate for up to 3 days. Reheat in microwave then sear for crispiness.
- Freezing: Wrap burritos in plastic and foil, label and freeze. Thaw overnight in fridge and reheat as above.
Nutrition
- Serving Size: 1 burrito
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 30 mg
