There’s something deeply satisfying about biting into a warm, hearty burrito that wraps comfort and nutrition all in one. This Bean and Rice Burritos Recipe hits that sweet spot every time, offering a perfect balance of flavors and textures that you’ll keep coming back to.

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 Bean and Rice Burritos Recipe
Top Tip
How to Serve Bean and Rice Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bean and Rice Burritos Recipe

Why You'll Love This Recipe

I remember the first time I made these bean and rice burritos; the kitchen smelled amazing, and everyone was eager for seconds. What makes this recipe genuinely special is how easy it is to customize and how wholesome it feels—comfort food that just makes sense.

Simple yet flavorful: The blend of spices like chili powder, cumin, and paprika wakes up the beans and rice without overwhelming them.
Whole ingredients you can trust: Using brown rice and whole wheat tortillas adds fiber and a nice nutty depth.
Versatile and customizable: Whether you want to add extra veggies or swap cheeses, this recipe adapts effortlessly.
Make-ahead friendly: It freezes well and reheats beautifully, making your busy weeknights a breeze.

Ingredients & Why They Work

The magic here is in the harmony of wholesome ingredients that complement each other perfectly. Choosing quality beans and fresh spinach brightens the filling, while brown rice brings that comforting chew and subtle nuttiness. Here’s why each component shines:

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

Brown rice: Adds a wholesome, nutty texture and holds up well inside the burrito without getting mushy.
Extra-virgin olive oil: Just enough to sauté the aromatics and give richness without feeling heavy.
Yellow onion: Softens as it cooks, lending subtle sweetness and depth of flavor.
Garlic: A tiny punch of fragrance that immediately elevates the filling.
Black beans: The star protein source, creamy and hearty, perfect for holding all those spices.
Baby spinach: Adds a fresh pop of green and nutrients that melt beautifully into the beans.
Chili powder, cumin, paprika: This spice trio creates a warm, smoky base that ties everything together.
Kosher salt & black pepper: Essential for seasoning and bringing out the full flavor profile.
Shredded cheddar cheese: Melts into gooey pockets, balancing the savory filling with creamy richness.
Whole wheat tortillas: Robust enough to handle the filling but soft enough to fold easily.

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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 the joys of this bean and rice burritos recipe is how much room there is for your personal spin. I often toss in extra veggies or switch up the cheese depending on what I have in the fridge. You’ll love making it your own.

Spicy variation: Adding fresh jalapeños or a splash of hot sauce right into the filling gives it a wonderful kick—my go-to when I want something extra bold.
Vegan twist: Skip the cheese and top with guacamole and salsa for a creamy, satisfying dairy-free option.
Bulk it up: Stir diced bell peppers or grated zucchini into the bean mix; it adds volume and sneaks in some extra veggies.
Cheesy upgrade: Try Monterey Jack or Pepper Jack for a different flavor note and a bit of melty spice.

Step-by-Step: How I Make Bean 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 the brown rice according to the package instructions—keeping an eye on it is key. Using brown rice takes a bit longer than white, but trust me, the texture and flavor payoff are worth it. Fluff it with a fork and set aside so it’s ready to scoop.

Step 2: Sauté your aromatics

Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for just 30 seconds until fragrant—don’t burn it or it’ll turn bitter!

Step 3: Build the flavorful bean filling

Next, stir in the black beans, chopped spinach, chili powder, cumin, paprika, salt, and pepper. Let everything meld together over medium heat for 2-3 minutes—you’ll see the spinach wilt and the flavors getting cozy. Taste and adjust seasoning if you want a little more punch.

Step 4: Assemble your burritos

Lay a whole wheat tortilla flat on your workspace. Spoon about ⅓ cup of rice, ⅓ cup of the bean mixture, and sprinkle ¼ cup of shredded cheese down the center. I like to work quickly so the cheese starts melting slightly from the warm filling. Time to roll—fold in the sides, then the bottom over the filling, and keep rolling tightly while tucking the sides in.

Step 5: Give it a golden sear

Wiping out the skillet, I add the last bit of olive oil and set it to medium-high. Place the burritos seam-side down—they need that contact to hold their shape. Let them brown for 2-3 minutes each side until crispy and gorgeous. This step is a little magical—crispy exterior with gooey cheesy pockets inside.

Serve immediately with your favorite toppings, and enjoy the satisfying layers in every bite!

Top Tip

Over the years, I’ve learned a few tricks that make this Bean and Rice Burritos Recipe turn out perfect every time. These are little things that can help whether you’re a rookie or a seasoned burrito maker.

Don’t overfill: Keeping the filling modest inside the tortilla makes wrapping easier and prevents leaks when searing.
Warm your tortillas: Gently heating tortillas before assembly makes them pliable and less likely to tear.
Sear seam-side down first: This is the key to keeping burritos closed while crisping the outside.
Use fresh toppings: A dollop of sour cream or fresh pico de gallo on the side brings brightness that contrasts beautifully with the warm filling.

How to Serve Bean and Rice Burritos Recipe

Bean and Rice Burritos - Serving Suggestion

Garnishes

When I plate these burritos, I’m all about bright, fresh garnishes. Avocado slices or a creamy guacamole add luscious texture, while chopped fresh cilantro brings a zingy freshness. Salsa or pico de gallo—yes, plenty of it—is always a welcome friend. For a little tang and creaminess, a dollop of Greek yogurt or sour cream rounds things out nicely.

Side Dishes

To complete the meal, I often serve these bean and rice burritos alongside a simple green salad or a quick corn salad with lime and chili powder. Crispy tortilla chips and your favorite salsa also do the trick when you want that extra crunch.

Creative Ways to Present

For casual gatherings, I like to slice the burritos into pinwheel-sized pieces and serve them on a platter with a trio of dips—guacamole, salsa, and sour cream. It’s fun finger food and looks great. Another time saver: bake them in a casserole dish for a bake-at-your-leisure option that’s just as tasty.

Make Ahead and Storage

Storing Leftovers

I wrap each leftover burrito tightly in plastic wrap to keep everything snug and store them in the fridge for up to three days. When I’m ready to eat, I zap them in the microwave just until warmed through, then give them a quick sear in a pan to revive that crispy edge. It truly brings them back to life.

Freezing

For making them ahead in bulk, freezing works beautifully. I wrap each burrito in plastic wrap and then in foil to avoid freezer burn, labeling them with the date. You can freeze a bunch together in a labeled freezer bag if space is tight. When it’s time to eat, thaw overnight in the fridge before reheating.

Reheating

My favorite way to reheat is microwaving the thawed burrito until warm, then placing it seam-side down in a hot skillet for a couple of minutes on each side. This method brings back the crispiness that really makes these burritos feel fresh and satisfying.

Frequently Asked Questions:

Can I use a different type of rice in this Bean and Rice Burritos Recipe?

Absolutely! While brown rice gives the burritos a great texture and nuttiness, you can swap in white rice for a softer bite or even yellow rice for a different flavor profile. Just cook it according to package directions.

What’s the best way to keep the burritos from falling apart?

A key trick is to not overfill your tortillas and to fold them tightly. Also, searing them seam-side down first in a hot skillet helps seal everything in and creates a crispy shell that holds together nicely.

Can I make these burritos vegan?

Definitely! Simply skip the cheese and use your favorite toppings like guacamole, salsa, and sautéed veggies. The bean and rice filling is already hearty and flavorful enough to stand on its own.

How long do leftover bean and rice burritos keep in the fridge?

They’re best eaten within three days stored tightly wrapped to keep them fresh. Reheat them in the microwave until warm, then crisp up in a skillet to refresh the texture and flavor.

Final Thoughts

This Bean and Rice Burritos Recipe has become a staple in my kitchen for good reason—it's simple, satisfying, and unbelievably adaptable. I hope you find as much joy in making and eating it as I have, turning it into one of your go-to meals for stress-free, delicious eating. Give it a try and treat yourself to a warm, cozy bite of homemade goodness.