Description
These bean and rice burritos are a wholesome, flavorful meal featuring brown rice, black beans, and melted cheddar cheese wrapped in whole wheat tortillas, seared until crispy. Perfect for a satisfying lunch or dinner with customizable toppings like salsa, avocado, or sour cream.
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 package directions until tender and fluffy, then set aside.
- Sauté the aromatics: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add beans and spices: Into the skillet, add rinsed black beans, chopped spinach, chili powder, ground cumin, paprika, kosher salt, and black pepper. Cook while stirring occasionally for 2 to 3 minutes until the beans are warmed through and the spinach wilts slightly.
- Assemble the burritos: Lay a whole wheat tortilla flat on a clean surface. Spoon ⅓ cup cooked rice, ⅓ cup of the black bean and spinach mixture, and ¼ cup shredded cheddar cheese onto the center of the tortilla. Repeat for remaining tortillas.
- Fold the burritos: Fold the sides of each tortilla inward, then fold the bottom up and over the filling, rolling tightly while tucking the sides in to form a neat burrito.
- Pan-sear the burritos: Heat the remaining ½ tablespoon of olive oil in the same skillet over medium-high heat. Place the burritos seam-side down in the skillet, working in batches if needed. Sear for 2 to 3 minutes per side until the tortillas are golden brown and crispy.
- Serve: Serve the burritos hot with your choice of optional toppings such as salsa, avocado, sour cream, or cilantro. Enjoy your flavorful and hearty meal!
Notes
- Rice: Brown rice provides a nutty flavor and extra heft; white or yellow rice can be used as alternatives.
- Beans: Black beans are recommended but pinto beans or homemade cooked black beans work well too.
- Cheese: Sharp white cheddar is preferred, but regular cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blends are excellent substitutes.
- Tortillas: Whole wheat tortillas provide a nutritious whole grain base; substitute with gluten-free tortillas to make the recipe gluten-free.
- Additional vegetables: Add sautéed peppers, onions, zucchini, or grated zucchini for extra nutrition and flavor.
- Extras: Mixing in diced green chilies, corn, or refried beans enhances the filling.
- Doubling recipe: To make 12-14 burritos, double ingredients and either pan-sear or bake wrapped burritos seam-side down at 400°F for 15 minutes to brown.
- Leftover storage: Wrap burritos tightly in plastic wrap and refrigerate up to 3 days; reheat in microwave then sear for crispiness.
- Freezing: Wrap tightly in plastic wrap and foil; freeze, then thaw overnight in refrigerator. Warm in microwave and pan-sear before serving.
Nutrition
- Serving Size: 1 burrito
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg
