Quick and easy Mexican-inspired dinner, these Rice and Black Bean Burritos are filled with flavorful rice and beans and smothered in enchilada sauce and cheese for a yummy, satisfying, budget-friendly vegetarian dinner. Easy, filling, and perfect for meatless meals or busy weeknights.
Rice and Black Bean Burritos
These Rice and Black Bean Burritos are a hearty, zesty, and fun vegetarian dinner that’s easy to make and big on flavor. Seasoned rice simmered with tomatoes and spices is mixed with tender black beans, sweet corn, melty cheddar, and fresh cilantro, then wrapped in warm flour tortillas and baked under a blanket of enchilada sauce and cheese.
They’re filling, budget-friendly, and perfect for busy weeknights when you want something satisfying without a lot of fuss. Serve them as a simple meatless main or pair them with your favorite Mexican-inspired sides for a cozy family dinner everyone will enjoy.
Why You’ll Love These Rice and Black Bean Burritos
- Hearty and satisfying: Packed with rice, beans, corn, and cheese.
- Budget-friendly: Simple pantry staples keep costs low.
- Great for meatless meals: Filling enough that no one even misses the meat
- Family-approved: Mild, cozy flavors with optional spice.
- Perfect for leftovers: Reheats beautifully for easy lunches or meal prep.
Tips & Variations
- Add heat: Stir in diced jalapeños or a pinch of cayenne for extra spice.
- Cheese swaps: Monterey Jack or a Mexican-blend cheese work well.
- Extra veggies: Bell peppers, zucchini, or spinach can be stirred into the rice mixture.
- Make it vegan: Use dairy-free cheese or skip the cheese altogether.
- Homemade enchilada sauce: Swap in this homemade enchilada sauce for even more flavor. It’s more cost-effective, lets you control the ingredients, and adds a richer, fresher taste to the burritos.
- Swap the beans: Black beans can be replaced with pinto beans, kidney beans, white beans, or even cooked lentils for a slightly different texture and flavor.
What to Serve With Rice and Black Bean Burritos
These burritos are hearty on their own, but adding a few fresh toppings and simple sides makes them feel like a full, build-your-own meal.
Toppings:
Serve with sour cream, shredded lettuce, pico de gallo, sliced avocado or guacamole, and hot sauce, sriracha, or salsa for drizzling.
Sides:
Pair with a crisp green salad, refried beans, guacamole and chips, or a fresh salsa. A simple cooked vegetable like sautéed zucchini, roasted bell peppers, or charred corn also works well to round out the meal.
More Vegetarian Mexican Recipes You'll Love
- 3 Bean Enchiladas - A hearty, protein-packed vegetarian enchilada recipe made with a flavorful blend of beans and rich enchilada sauce.
- Red Chilaquiles - Crispy tortilla chips simmered in homemade red chile sauce and topped with a runny egg, of course. Classic Mexican flavors for a comforting, meatless meal.
- Black Bean Enchilada Casserole - All the flavors of black bean enchiladas layered into an easy, family-friendly baked casserole.
- Black Bean Enchiladas - A simple vegetarian enchilada recipe filled with seasoned black beans, fresh cilantro, sour cream, and melty cheese.
- Taco Zucchini Boats - A lighter Mexican-inspired dinner. To keep it vegetarian, swap the ground beef for 1 can of cooked lentils, drained.
Rice and Black Bean Burritos Video
Rice and Black Bean Burritos
Ingredients
- 2 tablespoons olive oil
- ½ cup uncooked long grain white rice
- 1 medium onion chopped
- 1 can (14 ounce) diced tomatoes and green chiles
- ½ cup water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cans (15 ounce each) black beans drained and rinsed
- 1 can (15 ounces) corn drained
- 2 cups shredded cheddar divided
- ½ cup fresh chopped cilantro optional
- Salt to taste
- 1 can (10 ounces) red enchilada sauce
- 6 large flour burrito tortillas
Instructions
- Heat oil in a large skillet over medium heat.
- Add rice and onions and cook until rice is slightly browned and onions are tender
- Stir in tomatoes and green chiles, water, chili powder, and cumin.
- Bring mixture to a boil. Then reduce heat, cover, and simmer until rice is tender, about 15-18 minutes.
- Meanwhile, preheat oven to 350°F.
- When rice is tender, uncover. Add beans, corn, cilantro, and 1 cup of shredded cheddar to the rice mixture. Stir to combine.
- Scoop rice mixture into tortillas.
- Fold over 2 opposite sides of the tortilla, then roll into a burrito.
- Place rolled burritos in a lightly greased 9"x13" baking dish.
- Pour enchilada sauce on top of the burritos. Sprinkle remaining cheese on top.
- Bake at 350° for about 15 minutes, until cheese is melted and burritos are heated through.
Notes
- Storage: Store leftover burritos tightly covered in the refrigerator for up to 4 days.
- Reheating: Reheat burritos in the oven at 350°F, covered loosely with foil, until warmed through. Individual portions can also be reheated in the microwave until hot.
- Freezer: These burritos freeze well. Assemble the burritos without the enchilada sauce, wrap each one tightly in foil or plastic wrap, and place in a freezer-safe container or bag. Freeze for up to 3 months. To reheat from frozen, unwrap, place in a baking dish, top with enchilada sauce and cheese, cover with foil, and bake at 350°F until heated through. Remove foil during the last few minutes to melt the cheese.
Nutrition
UPDATE INFO: This recipe was originally published in July 2017. It has been updated with new pictures, tips, and video and republished in May 2026.
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Megan says
This was excellent! My husband and I loved the burrito and my 2 year old loved the filling!