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If you're craving something hearty, flavorful, and easy to whip up, these Black Bean and Rice Burritos are just the ticket. Packed with protein-rich black beans, cheesy goodness, and a kick of spices, they make for a satisfying meal any day of the week. Plus, they come together in no time, making them perfect for busy nights. Let's get rolling!
Black Bean and Rice Burritos Recipe
Ingredients:
- 1 cup cooked rice
- 1 can drained and rinsed black beans
- 1 cup frozen or canned corn kernels
- 1 cup cheddar or Mexican blend shredded cheese
- 4 large flour tortillas
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup for serving salsa
- 1 cup for serving sour cream
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until heated through.
- Warm tortillas in a dry skillet or microwave.
- To assemble, place a portion of rice, bean mixture, and cheese on each tortilla.
- Roll up the tortillas, tucking in the sides as you go.
- Serve with salsa and sour cream on the side.
What You Will Need
Read more: Black Bean Burritos Recipe
What you will need to make black bean and rice burritos
- Cooked rice: Adds bulk and texture, making the burrito filling hearty and satisfying.
- Black beans: Provides protein and fiber, giving the burrito a nutritious and filling base.
- Corn kernels: Adds sweetness and crunch, balancing the savory flavors of the beans and spices.
- Shredded cheese: Melts into the filling, adding creaminess and a rich, savory flavor.
- Flour tortillas: Wraps everything together, creating a convenient and portable meal.
- Olive oil: Helps cook the filling ingredients, adding a subtle richness and preventing sticking.
- Cumin: Adds a warm, earthy flavor, enhancing the overall taste of the burrito.
- Chili powder: Brings a mild heat and depth of flavor, complementing the other spices.
- Salsa: Adds a fresh, tangy element, balancing the richness of the filling.
- Sour cream: Provides a cool, creamy contrast to the spicy and savory elements of the burrito.
Tools and Instruments Required
What tools/instruments will be needed to make Black Bean and Rice Burritos
- Skillet: Essential for heating the black beans and corn mixture, ensuring even cooking and flavor blending.
- Spatula: Needed to stir and mix ingredients in the skillet, preventing sticking and ensuring even heat distribution.
- Measuring spoons: Crucial for accurately measuring spices like cumin and chili powder, ensuring consistent flavor.
- Microwave: Useful for quickly warming tortillas, making them pliable for easy rolling.
- Knife: Handy for slicing any additional toppings or garnishes you might want to add to the burritos.
Black Bean and Rice Burritos
Delicious and easy-to-make burritos filled with black beans, rice, and your favorite toppings.
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Ingredients:
Main Ingredients
- 1 cup rice cooked
- 1 can black beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 cup shredded cheese cheddar or Mexican blend
- 4 large flour tortillas
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup salsa for serving
- 1 cup sour cream for serving
Instructions:
- 1. Heat olive oil in a large skillet over medium heat.
- 2. Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until heated through.
- 3. Warm tortillas in a dry skillet or microwave.
- 4. To assemble, place a portion of rice, bean mixture, and cheese on each tortilla.
- 5. Roll up the tortillas, tucking in the sides as you go.
- 6. Serve with salsa and sour cream on the side.
Notes:
Feel free to add any other toppings you like, such as guacamole, lettuce, or diced tomatoes.
Read more: Vegetarian Burrito Casserole Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 4gCholesterol: 15mgSodium: 800mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook rice and bean mixture as directed.
- Let everything cool completely.
- Assemble burritos without salsa and sour cream.
- Wrap each burrito tightly in foil.
- Store in an airtight container or zip-top bag.
- Keep in the fridge for up to 3 days.
Freezing Instructions
- Follow make-ahead steps.
- Place wrapped burritos in a single layer on a baking sheet.
- Freeze until solid, about 2 hours.
- Transfer to a freezer-safe bag or container.
- Label with date.
- Freeze for up to 3 months.
- To reheat, unwrap foil, microwave on high for 2-3 minutes or bake at 350°F for 20 minutes.
Using brown rice instead of white rice can add a nutty flavor and extra fiber to these burritos, making them even more nutritious.
Frequently Asked Questions
FAQ:
Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a nutty flavor.
How do I store leftover burritos?
Wrap them in foil or plastic wrap, then refrigerate for up to 3 days.
Can I freeze these burritos?
Absolutely, wrap tightly in foil or plastic wrap and freeze for up to 3 months.
What other toppings can I add?
Try avocado, lettuce, tomatoes, or jalapeños for extra flavor.
How do I reheat frozen burritos?
Microwave for 2-3 minutes or bake at 350°F for 20-25 minutes.
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