Save A cost-effective, portable, and flavorful meal featuring tender rice, hearty beans, and zesty salsa, all wrapped up for easy eating—perfect for lunch on the go or a casual dinner.
I remember rushing to put together these burritos for my family's outdoor lunch—everyone loved picking their own fillings and seeing the bright colors in each bite. They quickly became a staple for our busy weekdays and road trips.
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Ingredients
- Long-grain rice: 1 cup, uncooked (white or brown)
- Water: 2 cups
- Salt: ½ tsp
- Canned beans: 1 (15 oz/425 g) can black beans or pinto beans, drained and rinsed
- Canned corn kernels: 1 cup, drained (optional)
- Romaine lettuce: 1 cup, shredded
- Tomato: 1 medium, diced
- Red onion: ½ small, finely chopped
- Salsa: ¾ cup (mild, medium, or hot to taste)
- Shredded cheddar or vegan cheese: ½ cup (optional)
- Fresh cilantro: ¼ cup, chopped (optional)
- Large flour tortillas: 4 (10-inch/25 cm)
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Instructions
- Cook the rice:
- In a medium saucepan, bring water to a boil. Add rice and salt, reduce heat to low, cover, and simmer for 15 to 20 minutes until tender and water is absorbed. Fluff with a fork and let cool slightly.
- Warm the beans:
- In a small saucepan over medium heat, heat the drained beans until just warmed through, about 3 to 4 minutes.
- Prep the fillings:
- Prepare lettuce, tomato, onion, and any desired toppings.
- Warm the tortillas:
- Heat tortillas in a dry skillet or microwave for 10 to 15 seconds to make them pliable.
- Assemble the burritos:
- Lay a tortilla flat. Spoon ¼ cup cooked rice along the center. Top with ¼ of the beans, 2 tbsp corn (if using), lettuce, tomato, onion, 3 tbsp salsa, cheese, and cilantro as desired.
- Fold and roll:
- Fold in the sides and roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.
- Serve or wrap:
- Serve immediately, or wrap tightly in foil for a portable meal.
Save We often share these burritos for family picnics—the kids love helping assemble their own. It's a flavorful way to make everyone happy even on busy evenings.
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Required Tools
Medium saucepan, small saucepan, knife, cutting board, skillet or microwave, spoon
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, if using). Choose gluten-free tortillas and dairy-free alternatives if needed. Always check packaged ingredients.
Nutritional Information
Per burrito (with cheese): 375 calories, 7 g fat, 65 g carbohydrates, 13 g protein.
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This recipe is excellent for meal prep—wrap leftovers in foil and pack for lunch or freeze for busy days.
Recipe FAQs
- → What type of rice works best?
Long-grain white or brown rice is ideal for a fluffy texture and ease of cooking.
- → Can I use different beans?
Yes, black beans or pinto beans both provide hearty flavor and good consistency.
- → How can I make the burritos vegan?
Simply omit cheese or use a plant-based alternative; all other ingredients are plant-based.
- → What are good additions for extra flavor?
Add a squeeze of lime, guacamole, or sour cream to enhance freshness and creaminess.
- → How do I keep the tortillas soft?
Warm tortillas briefly in a skillet or microwave before assembling to keep them pliable.
- → Can these burritos be prepared ahead?
Yes, assemble and wrap them tightly in foil for an easy portable meal later.
