Black Bean and Brown Rice Burritos
Savor the perfect combination of hearty, wholesome ingredients with these Black Bean and Brown Rice Burritos! Packed with fiber-rich brown rice, protein-packed black beans, and aromatic spices like cumin and smoked paprika, these burritos are a satisfying, flavorful meal that’s easy to assemble and ideal for both weeknight dinners and meal prep. Wrapped in warm flour tortillas and topped with gooey melted cheddar cheese, each bite offers a delightful blend of zesty lime, tender sautéed onions, and optional fresh cilantro for an herby kick. Serve them with creamy sour cream or tangy Greek yogurt and a side of salsa for the ultimate burrito experience. This recipe is vegetarian-friendly, takes just 45 minutes from start to finish, and makes 4 generously portioned servings. Whether you’re a fan of Tex-Mex dishes or simply looking for a nutritious comfort food option, these burritos are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 2 cloves Garlic, minced
- 1.5 cups Cooked black beans, rinsed and drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh lime juice
- 4 pieces Flour tortillas (10-inch)
- 1 cup Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro (optional)
- 0.5 cup Salsa (optional, for serving)
- 0.5 cup Sour cream or Greek yogurt (optional, for serving)
Instructions
In a medium saucepan, combine the brown rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat a large skillet over medium heat and add the olive oil.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Add the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes, allowing the flavors to meld.
Remove the skillet from heat and stir in the fresh lime juice and optional chopped cilantro.
Lay a flour tortilla on a flat surface and place about 1/4 cup of cooked brown rice in the center.
Add 1/4 of the black bean mixture on top of the rice.
Sprinkle 1/4 cup of shredded cheddar cheese over the black beans.
Carefully fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.
If desired, heat the burritos in a clean skillet over medium heat for 1-2 minutes on each side to lightly toast them.
Serve the burritos warm with salsa and sour cream or Greek yogurt on the side, if desired.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 4646 mg | 202% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 20.3 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1370 mg | 105% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
