Vegetarian Rice and Bean Burritos

With just 5 simple and nutritious ingredients, you can make these vegetarian Rice and Bean Burritos for family dinner. They’re great to make ahead, too!

This is a budget-friendly family dinner that tastes delicious and is easy to put together—and is easy to customize for any age. It checks all the boxes in my book! And since my family loves Mexican flavors and black beans, these Rice and Bean Burritos are one of our go-to Tuesday night dinners.

I like to make the rice ahead of time (or buy it precooked!) so it’s ready when I’m ready to assemble the burritos—and the rest of the ingredients are basically ready to go without any work.

It has complete protein from the combination of brown rice and black beans, and literally is all about assembling—and it can be served deconstructed, too. So fast and easy!

(You may also like my Sheet Pan Black Bean Quesadillas and my 30-Minute Black Bean Soup.)

Ingredients You Need

These vegetarian burritos contain the following ingredients so you know what you have on hand.

• Fully cooked rice: I’m showing this recipe with brown rice, but you can use any cooked rice you prefer. You can make the rice up to 5 days ahead and store it in a container in the fridge until ready to use, you can freeze rice, or buy precooked rice from the store.
• Black beans: Canned beans are an easy staple to keep on hand. I drain them and rinse them to freshen them up from the can. (You can also use this slow cooker black beans recipe to make them from dried beans.)
• Shredded cheese: I usually use cheddar, but a Mexican blend works, too.
• Salsa: I like to use smooth, pureed salsa so the veggies blend in, which keeps my kids from trying to pick out chunks of onion! Pick a salsa that you like the flavor of since that’s going to be the main flavoring for these Rice and Bean Burritos.
• Tortillas: I use fajita-size whole wheat tortillas here since they are a nice size for little kids.

Step-by-Step Instructions

Here’s a look at the simple process involved in making these Vegetarian Rice and Bean Burritos. Scroll down to the end of the post for the specifics.

Step 1. Stir together all the ingredients except the tortillas in a medium bowl.

Step 2. Add ½ cup of the mixture to the center of each warmed tortilla.

Step 3. Fold in the sides of the tortilla as shown.

Step 4. Roll up. Place seamside-down onto a parchment-lined baking sheet or in a pan to toast and warm.

How to Store

Store prepared mixture in an airtight container in the refrigerator for up to a week. Or store fully prepared burritos in the same sort of container, and warm through to serve.

You can also freeze the burritos in an airtight container or freezer bag and pop into the air fryer or microwave to warm through from frozen.

Best Tips for Success

• Pick a salsa that you like the flavor of since that’s going to be the main flavoring for these Rice and Bean Burritos.
• Use fajita-size tortillas. Cut in half for the kids if needed.
• Serve the elements deconstructed to younger toddlers so it’s easier to eat.
• Be sure the tortillas are warm before you try to fold them.

I’d love to hear if you make the recipe and what your family thought, so please comment below to share!

• Preheat the oven to 375 degrees F.

• Stir together all the ingredients except the tortillas in a medium bowl.

• Warm each tortilla one by one in the microwave for about 10 seconds. Or wrap the whole stack in a damp paper towel and warm for about 30 seconds. Remove one at a time from the towels.

• Add ½ cup of the bean-and-rice mixture to the center of each warmed flour tortilla, fold in the sides, and roll up.

• Place seamside-down onto a parchment-lined baking sheet.

• Warm them in the oven for about 8-10 minutes to warm through. (Or place seamside-down in a greased pan over medium heat for about 2-3 minutes each, or for 30-60 seconds in the microwave.)

• Store prepared mixture in an airtight container in the refrigerator for up to a week. Or store fully prepared burritos in the same sort of container, and warm through to serve. You can also freeze the burritos in an airtight container or freezer bag and pop into the air fryer or microwave to warm through from frozen.
• To Make Ahead: After Step 4, you can cover the burritos and store in the fridge for up to 4 hours. Bake as directed for 10-12 minutes or until warmed through, or heat in a greased pan over medium heat or for 30-60 seconds in the microwave.
• Pick a salsa that you like the flavor of since that’s going to be the main flavoring for these burritos.
• These have the best texture when the rice is cooked until tender.
• Use fajita-size tortillas for a burrito size that’s great for kids. Cut in half for the kids if needed.
• Serve the elements deconstructed to younger toddlers so it’s easier to eat.
• Be sure the tortillas are warm before you try to fold them.
• Use tortillas labeled “soft” so they’re easy to work with and easy for the kids to eat.

Serving: 1 burrito, Calories: 258kcal, Carbohydrates: 35g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 527mg, Potassium: 218mg, Fiber: 3g, Sugar: 2g, Vitamin A: 294IU, Vitamin C: 1mg, Calcium: 186mg, Iron: 2mg

This post was first published October 2017.