Description
Delicious and hearty bean and rice burritos made with brown rice, black beans, sautéed spinach, and a blend of spices, wrapped in whole wheat tortillas and pan-seared to crispy perfection. Perfect for a satisfying vegetarian lunch or dinner with customizable toppings.
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 Rice: Cook the brown rice according to the package directions until tender and fluffy, then set aside.
- Sauté 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.
- Cook Bean Mixture: Add the rinsed black beans, chopped spinach, chili powder, ground cumin, paprika, kosher salt, and black pepper to the skillet. Stir occasionally and cook for 2-3 minutes until the beans are heated through and the spinach is slightly wilted.
- Assemble Burritos: Lay a whole wheat tortilla flat on a clean surface. Place ⅓ cup cooked rice, ⅓ cup of the black bean mixture, and ¼ cup shredded cheddar cheese inside each tortilla. Repeat with remaining tortillas and fillings.
- Fold Burritos: Fold in the sides of each tortilla, then fold the bottom up over the filling and roll it tightly, tucking the sides in as you roll to form a burrito.
- Pan-Sear Burritos: Heat the remaining olive oil in the same skillet over medium-high heat. Place the burritos seam side down in the pan, working in batches if necessary. Sear each side for 2-3 minutes until browned and crispy. Repeat with remaining burritos.
- Serve: Serve the burritos hot with your choice of optional toppings such as salsa, avocado, sour cream, cilantro, or hot sauce.
Notes
- Rice: Brown rice adds a nutty flavor and extra texture; white rice or yellow rice can be substituted.
- Beans: Black beans can be swapped for pinto or homemade cooked beans.
- Cheese: Sharp white cheddar is preferred, but regular cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blends work well.
- Tortillas: Whole wheat tortillas are recommended, but any type including gluten-free tortillas can be used.
- Veggies/Add-ins: Sautéed peppers, zucchini, or grated zucchini can be added to the bean mixture for extra nutrition.
- Extra: Add diced green chilies or corn to the filling for additional flavor and texture.
- Doubling: The recipe can be doubled for 12-14 burritos. For a hands-off method, bake doubled burritos at 400 degrees F for 15 minutes instead of pan-searing.
- Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 3 days. Warm in microwave, then re-sear for crispness.
- Freezing: Wrap burritos in plastic and foil, label and freeze. Thaw overnight before reheating in microwave and pan.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 35 mg
