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These flavorful rice and black bean burritos are hearty, protein-packed, delicious, and freezer-friendly — A meal prep win on busy weeknights!
Why You’ll Love This Recipe
If I’ve said it once, I’ve said it 100000 times: simple food doesn’t have to mean boring food, and there’s nothing boring about a well-made black bean burrito. It’s a quick, easy, and ultra-satisfying meat-free meal that’s super customizable with whatever you have in your fridge, while still being budget-friendly – and perfect for meal prep (aka stashing in the freezer, ready to save you on busy evenings!).
As well as tasting great, the combination of fluffy rice with a spiced garlic and onion black bean mixture, all wrapped up in a tortilla with your favorite toppings, makes for a meal loaded with fiber and protein.
Can’t get enough burritos in your life? Check out my recipe for quinoa black bean burritos, sweet potato burritos, and scrambled tofu breakfast burritos.
Ingredient Notes
- Rice: You can use white or brown rice (learn how to cook brown rice) – I usually use the latter. Minute rice, cilantro-lime rice, or this easy vegan Mexican rice all work well, too.
- Tortillas: Use large, burrito-sized flour tortillas (gluten-free if needed) – I often use whole wheat or make homemade Tortillas de Harina.
Recipe Variations
- Vegan cheese: For a vegan burrito, use dairy-free cheddar cheese, a vegan Mexican cheese blend, or vegan nacho cheese.
- Chili: Sauté diced jalapeño with the onion, or add canned green chiles to taste.
- Other seasonings: Try oregano, garlic powder, onion powder, chili powder/cayenne pepper, etc. Season to taste.
- Vegetables: i.e., sautéed bell pepper, mushrooms, corn, zucchini, and/or spinach (or these fajita vegetables) to add bulk and nutrients to veggie bean burritos.
- Starch: i.e., potato, sweet potato, butternut squash, or pumpkin for heartiness.
How to Make Black Bean Burritos
Step 1: Heat the oil in a large pan over medium heat. Meanwhile, finely dice the onion and garlic. Then, sauté the onion until translucent (about 3 minutes). Add the garlic and sauté for 1 minute. Then, stir in the cumin and smoked paprika for a minute.
Step 2: Add the black beans, water (or broth), and tomato paste. Mix well, cover, and simmer for 5-7 minutes.
If it’s not already prepared, cook the rice now, too.
Step 3: Turn off the heat, and stir in the cooked rice, lime juice, and cilantro (if using). Season with salt and pepper to taste.
Step 4: To assemble the rice and bean burrito, place one cup of filling just below the center. Fold the edge over the filling, then tuck in the sides and roll it forward, tucking and squeezing as you go. Repeat with the remaining tortillas. Enjoy with your favorite salsa and toppings!
FAQs
Sure! Substitute other grains. Alternatively, use crispy potatoes like these healthy patatas bravas.
Absolutely. The rice and black beans can be prepared 3-4 days ahead, ready to assemble burritos as needed.
They’ll technically keep for 3–4 days wrapped in foil, but I prefer storing the filling and rolling them fresh to avoid sogginess.
Pro Recipe Notes
- Warm the tortillas: This makes them pliable, preventing tearing.
- Don’t overstuff: They’ll be easier to roll and less likely to fall apart.
- For a crispy burrito: Pan-fry for 2-3 minutes per side, use a panini press, or bake for about 10-12 minutes at 350°F/180 °C.
- For clean serving: Wrap in parchment/foil to hold their shape while eating.
What To Serve With Rice and Bean Burritos
- Dips/sauces (Enjoy the warm black bean burritos with this easy guacamole, salsa (like 5-minute restaurant style blender salsa or this easy Pico de Gallo), vegan sour cream, nacho cheese, vegan chipotle sauce, etc.)
- More toppings: I use this as my opportunity to add my favorite things that won’t freeze/keep well, like avocado slices, fresh chunky salsa, etc.
- Sides: Air fryer tortilla chips and salsa, vegan elote salad, slaw, cucumber and bell pepper salad, oven baked sweet potato fries, garlic baked potato wedges, etc.
- Mexican fruit salad (for dessert)
OR skip the tortilla entirely and serve the filling as a burrito bowl, complete with lettuce, air fryer tortilla chips, and your favorite toppings.
How To Freeze and Reheat Burritos
Burritos with rice and beans are an amazing freezer meal. Let them cool, then wrap each in plastic wrap, sandwich paper, or foil, and freeze in a Ziplock/Stasher for 2-3 months.
Reheat freezer burritos directly from frozen (or thaw in the fridge overnight).
- Microwave: Unwrap the frozen vegan burritos, wrap in a damp paper towel, and microwave for 2–3 minutes or until piping hot.
- Toaster oven: Heat at 375°F (190°C) for about 20 minutes.
- Oven: Bake at 350°F (180 °C) for 10-15 minutes from thawed/chilled or 25-30 minutes from frozen, flipping halfway. Wrap in foil to keep soft.
For crispy burritos, cook in a dry skillet over medium heat, seam-side down, 2–3 minutes per side until browned/crispy.
More Vegan Mexican-Inspired Recipes
Vegan Dinners
Vegan Bean Quesadillas
Vegan Dinners
Sweet Potato Enchiladas
![completed Vegan Black Bean Tacos [2 Ways] on a white surface with ingredients scattered in the background](https://plantbasedonabudget.com/wp-content/uploads/2022/12/Black-Bean-and-Orange-Breakfast-Tacos-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Vegan Breakfasts
Vegan Black Bean Tacos [2 Ways]
Vegan Dinners
Vegan Pupusas
If you tried this rice and black bean burrito recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Rice and Black Bean Burrito (Freezer Friendly)
Video
Ingredients
- 1 tablespoon of high-heat oil
- 1 yellow onion chopped
- 2 cloves of garlic diced
- 2 teaspoons of cumin
- 1 teaspoon of smoked paprika
- ½ teaspoon salt
- 2 (15-ounce) cans of black beans
- ½ cup of water
- 2 tablespoons of tomato paste
- 3 cups of cooked brown rice
- 2 limes juiced (plus more to taste)
- Chopped cilantro (optional)
- Salt and pepper to taste
- 6 burrito-sized tortillas
Instructions
- In a large pan with a lid, heat the oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
- Add the garlic and cook for another 1 minute.
- Stir in the cumin and smoked paprika to coat the aromatics.
- Add the black beans, water, and tomato paste. Mix well, cover, and let simmer over low heat for 5–7 minutes.
- Turn off the heat and add the cooked rice, lime juice, and cilantro if using. Stir until fully combined. Season with salt and pepper to taste.
- To soften the tortillas, stack them on a microwave-safe plate, cover with a damp paper towel, and microwave for 10 seconds. Flip the stack and microwave for another 10 seconds.
- To assemble, lay out a tortilla and add 1 cup of the filling near one edge. Fold the edge over the filling, fold in the sides, and continue rolling into a burrito. Repeat with remaining tortillas.
- To freeze, wrap each burrito individually in freezer paper or foil and freeze.
- To reheat:-Microwave: Unwrap, wrap in a damp paper towel, and microwave for 2–3 minutes or until heated through.-Toaster oven: Heat at 375°F (190°C) for 20 minutes, or until warmed through.
- Serve with your favorite salsa or condiments.
