There’s something incredibly satisfying about a warm, cheesy wrap filled with wholesome ingredients, and this Bean and Rice Burritos Recipe hits all those notes perfectly. It’s hearty, flavorful, and just the right kind of cozy for any day you want a fuss-free meal that never disappoints.

The image shows a white plate on a white marbled surface with one whole wrapped burrito at the bottom and one burrito on top cut in half, showing three layers inside: light brown rice, dark brown beans, and shredded orange chicken mixed with some green herbs, all wrapped in a lightly toasted beige tortilla with brown grill marks. Behind the burritos on the plate, there is half an avocado with the brown pit visible and some green leafy garnish next to it, along with a small colorful pile of diced tomatoes, green peppers, and onions on the right. There is a colorful blue, green, yellow, orange, and red striped cloth 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

This bean and rice burrito recipe is like a warm hug after a long day — it’s simple, delicious, and so versatile. I’ve been making it for years, and each time it feels like a little celebration of everyday ingredients done right.

Simple but Flavorful: A perfect blend of spices and fresh ingredients that never fail to please the palate.
Nutritious Comfort Food: Brown rice, black beans, and spinach make this a filling and nourishing meal.
Easy to Customize: Whether you want it vegan, extra cheesy, or loaded with veggies, it’s all about making it your own.
Great for Meal Prep: These burritos reheat well and even freeze beautifully for busy weeknights.

Ingredients & Why They Work

Every ingredient in this Bean and Rice Burritos Recipe is chosen to add texture, flavor, and nutrition. Trust me when I say the little details — like seasoning the beans just right — make all the difference.

Flat lay of a small mound of cooked brown rice, a small white ceramic bowl of extra-virgin olive oil, half a medium yellow onion chopped into chunks, two whole garlic cloves with skins removed and minced nearby, a small white ceramic bowl filled with rinsed black beans, a handful of roughly chopped fresh baby spinach leaves, a small white ceramic bowl of chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of kosher salt, a small white ceramic bowl of black pepper, a neat pile of shredded sharp white cheddar cheese, and a stack of whole wheat tortillas arranged in a simple white ceramic plate, 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: Has a lovely nutty flavor and firmer texture than white rice, which helps the filling stay satisfying.
Extra-virgin olive oil: Adds that subtle richness and helps soften the onions without overpowering the beans.
Yellow onion: Sweated down to bring natural sweetness and depth to the filling.
Garlic: Just those two cloves add the perfect aromatic kick.
Black beans: Creamy and hearty, they’re a classic burrito staple. Don’t forget to rinse canned beans to remove excess sodium and preserve flavor.
Baby spinach: Adds a fresh green touch and sneaks in extra nutrients without changing the flavor much.
Chili powder: The smoky warmth that ties the filling together.
Ground cumin: A must-have for that earthy, slightly citrusy note.
Paprika: Gives color and a mild peppery sweetness.
Kosher salt & black pepper: Seasoning brings out the best in all those components.
Shredded cheddar cheese: Melted melty magic — I’m partial to sharp white cheddar for its bold flavor.
Whole wheat tortillas: I love the whole grain touch here, but you can swap for your favorite tortilla variety without worry.

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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

I’m always tweaking this bean and rice burritos recipe to suit whatever mood I’m in or what I have on hand. It’s so fun to experiment with add-ins and toppings — you really can’t go wrong.

Add Veggies: I like to toss in diced bell peppers or grate zucchini right into the bean mix for extra texture and vitamins.
Spice It Up: Throw in some canned green chilies or a splash of hot sauce if you like a bit of heat.
Use Different Beans: Pinto beans work great too, especially if you prefer a creamier bite.
Change the Cheese: For a little fun, try Monterey Jack or Pepper Jack—it changes the flavor profile in a delicious way.

Step-by-Step: How I Make Bean and Rice Burritos Recipe

A close-up of a burrito cut in half showing its inside layers held by a woman's hand with decorated nails, the burrito has one visible layer of light brown grilled tortilla with some darker toasted spots, inside it contains a mix of white rice, black beans, melted yellow cheese, and some small greens at the bottom. The burrito half is held above a white plate with another whole burrito on it. On the side of the plate there is an avocado half with the brown seed and some green leaves, all placed on a white marbled surface. In the background, a blue cloth with multicolor stripes is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rice Perfectly

Start by cooking your brown rice following the package instructions. I usually add a pinch of salt to the water as this helps bring out the grain’s natural flavor. Aim for fluffy, tender rice—not mushy—so it holds up well inside your burritos.

Step 2: Build the Bean Filling

Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Toss in your chopped onions and let them soften up, around 5 minutes. You’ll know they’re ready when they turn translucent and sweet-smelling. Add the minced garlic and cook for just 30 seconds—don’t let it brown or it turns bitter.

Next, stir in black beans, baby spinach, chili powder, ground cumin, paprika, salt, and pepper. Cook everything together, stirring occasionally, until the beans are hot and the spinach is just wilted—this usually takes 2 to 3 minutes.

Step 3: Assemble Your Burritos

Lay one tortilla flat on your work surface. Spoon in about ⅓ cup of the cooked rice, then ⅓ cup of the bean mixture, and finish with ¼ cup of shredded cheese. Don’t overfill — it’ll make rolling tricky.

Step 4: Roll ‘Em Up Tight

Here’s a rolling trick I use: fold the sides in toward the center first, then fold the bottom edge up and over the filling. From there, roll tightly toward the top while tucking the sides in as you go. A tightly wrapped burrito holds up better when you’re cooking it.

Step 5: Crisp Them Up

Wipe out the skillet and heat the remaining olive oil over medium-high heat. Place the burritos seam side down first — this seals them shut — and cook 2-3 minutes on each side until they develop a beautiful golden crust. This step gives such a nice contrast to the soft interior and keeps everything together perfectly.

Top Tip

After making this recipe countless times, I’ve learned a few tricks that really make the difference between a just-okay burrito and a memorable one.

Rice Texture: Using brown rice adds nutty flavor and chew, but don’t overcook it or it will turn mushy when combined with the beans.
Season the Filling Well: I make sure to taste the bean mixture before assembling — the spices bring everything alive, so adjust salt and chili powder to your preference.
Roll Tight but Gentle: You want a snug burrito so it doesn’t fall apart when cooking, but don’t squeeze too hard or the tortillas might tear.
Sear for Crunch: The last step of browning each side isn’t just for looks — that crisp layer adds texture that takes these burritos from good to great.

How to Serve Bean and Rice Burritos Recipe

Bean and Rice Burritos - Serving Suggestion

Garnishes

When it comes to garnishes, I love keeping it fresh and flavorful without overcomplicating. A dollop of Greek yogurt (or sour cream), a scoop of fresh pico de gallo, and creamy slices of avocado or guacamole are my go-tos. For spice lovers, a drizzle of sriracha or chopped fresh jalapeños is a perfect punch. And never underestimate the power of a handful of chopped cilantro to brighten every bite.

Side Dishes

This recipe stands strong on its own, but sometimes I like to serve it alongside a crisp mixed salad with lime vinaigrette or some roasted sweet potatoes. A light corn salad with red onion and fresh lime juice pairs wonderfully for a refreshing contrast.

Creative Ways to Present

For parties or get-togethers, I’ve wrapped smaller versions for bite-sized appetizers — just cut regular burritos into thirds after cooking. Another fun idea is layering the unwrapped burrito filling and cheese in a baking dish, then topping with extra cheese and baking until bubbly for a “deconstructed” casserole style that’s still all the flavors you love.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover burritos tightly in plastic wrap to keep their shape, then store in the fridge for up to 3 days. When I’m ready to eat them again, I microwave briefly to warm through and then pop them back in a hot pan for a quick 1-minute sear on each side to bring back that lovely crunch.

Freezing

These burritos freeze like champs. I wrap each one first in plastic wrap, then in foil, label them with the date, and stash them in the freezer. When I want one, I let it thaw overnight in the fridge and then reheat as usual. For a quick shortcut, I’ve also microwave straight from frozen with good results, just making sure to follow up with a skillet sear to avoid a soggy tortilla.

Reheating

My favorite way to reheat leftover burritos is a two-step process: first a gentle blast in the microwave to heat the inside evenly, then a quick sear in a hot nonstick pan with a touch of oil to re-crisp that tortilla. It really revives the texture and taste — no soggy wraps here!

Frequently Asked Questions:

Can I make this Bean and Rice Burritos Recipe vegan?

Absolutely! Simply skip the cheese or substitute it with a plant-based shredded cheese alternative. The bean and rice filling is naturally vegan and full of flavor.

What’s the best way to freeze these burritos?

Wrap each burrito tightly in plastic wrap, then in aluminum foil. Label and place them in a freezer bag or container. They keep well for up to 3 months. To enjoy, thaw overnight in the fridge and reheat as directed.

Can I use white rice instead of brown rice?

Yes, you can substitute white rice if you prefer a softer texture or quicker cooking time. Just make sure to adjust cooking times accordingly so the rice isn’t mushy inside the burritos.

How can I make these burritos spicier?

Add canned diced green chilies or fresh jalapeños to the bean mixture. You can also include a pinch of cayenne pepper with the chili powder or top burritos with hot sauce or sriracha for an extra kick.

Final Thoughts

I always keep this Bean and Rice Burritos Recipe in my regular rotation because it’s reliable, wholesome, and comfort-food delicious. It’s one of those dishes that feels like it brings a little home into every meal. You’ll enjoy how effortless it is, with flavors that feel anything but simple. Give it a try—I’m sure it’ll become a favorite in your kitchen, too.