Rice and Black Bean Burritos

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.

Course Main

Cuisine Mexican, Tex-Mex

Keyword Rice and Black Bean Burritos

Prep Time 15

Cook Time 35

Total Time 50

Servings burritos

Calories 730kcal

Author Michelle

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.

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