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Rice and Black Bean Burritos Recipe - Quick and easy Mexican-inspired dinner recipe, these Rice and Black Bean Burritos are filled with flavorful rice and beans and smothered in enchilada sauce and cheese for a yummy vegetarian dinner perfect for Meatless Monday.
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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 vegetarian dinner perfect for Meatless Monday.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 burritos
Calories
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.