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.
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)
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.
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.
Save 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.