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Homemade cheesy bean and rice burritos with toasted flour tortillas, seasoned black beans, fluffy rice and melted cheese.

Easy Cheesy Bean and Rice Burritos

Easy cheesy bean and rice burritos filled with seasoned black beans, fluffy rice and melted cheese, then lightly toasted until golden. A budget-friendly, freezer-friendly lunch or meatless dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 burritos
Course: Lunch
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • 8 large burrito-size flour tortillas
  • 2 cans 15 oz each black beans, drained and rinsed
  • 2 cups cooked long-grain white or brown rice
  • 2 cups shredded cheddar Monterey Jack, or Mexican-style cheese blend
  • ½ medium yellow onion finely diced
  • 3 garlic cloves minced
  • ¾ cup thick salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon fine salt plus more to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil plus more if needed for skillet
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh cilantro optional

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and cook 4–5 minutes until softened.
  3. Add garlic and cook for 30 seconds.
  4. Stir in cumin, chili powder, and smoked paprika for 20–30 seconds.
  5. Add black beans and cook for 2 minutes.
  6. Stir in salsa and simmer for 4–5 minutes until slightly thickened.
  7. Lightly mash approximately one-third of the beans.
  8. Remove from heat and stir in lime juice and cilantro. Season to taste.
  9. Warm tortillas until flexible.
  10. Add approximately ¼ cup rice slightly below the center of each tortilla.
  11. Top with approximately ⅓ cup bean mixture.
  12. Add approximately ¼ cup shredded cheese.
  13. Fold in the sides and tightly roll each tortilla into a burrito.
  14. Heat a clean skillet over medium heat.
  15. Place burritos seam-side down and cook 2–3 minutes until golden.
  16. Turn and cook another 1–2 minutes.
  17. Rest for 2 minutes and serve warm.

Notes

Use thick salsa rather than watery salsa to prevent soggy burritos.
Warm tortillas before rolling to reduce tearing.
For freezing, cool the filling completely before assembling and wrapping the burritos.