Quick Brown Rice and Bean Burritos

BY : PUBLISHED : April 3rd, 2013 UPDATED: August 18th, 2021

I don’t know about you but I always have cooked brown rice in my fridge, it makes whipping up meals like this a snap throughout the week. This mixture is quick, easy and so good it can even be eaten on it’s own! I like to serve these with salsa verde.

[ingredients]

 

brownricebeanburritos 1

Quick Brown Rice and Bean Burritos

Roxane McNulty
I don’t know about you but I always have cooked brown rice in my fridge, it makes whipping up meals like this a snap throughout the week. This mixture is quick, easy and so good it can even be eaten on it’s own! I like to serve these with salsa verde.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner, Lunch
Cuisine Mexican, Southwestern
Servings 2 servings
Calories 377 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 Tablespoon of Canola oil (non-gmo is best)
  • 1 cup of diced Onion
  • 3 Tablespoons of Water
  • 3 Garlic cloves, pressed
  • 1/2 teaspoon of Oregano
  • 1 teaspoon of Smoked paprika
  • 1/2 cup of diced Tomato
  • 1 cup of cooked Black Beans
  • 1 cup of leftover cooked Brown rice
  • 1/2 teaspoon of Sea salt, or to taste
  • 2 Tortillas
  • Salsa of choice (I like salsa verde here)

Instructions
 

  • Heat the canola oil in a medium skillet over medium heat. Once hot, add onion, and cook, stirring occasionally for 3 minutes. Deglaze the pan with the 3 tbsp of water, add garlic and oregano, cook for an additional minute.
  • Add tomato and paprika, cooking and stirring for another minute. Lastly, add rice, beans and salt and cook 5 more minutes, until heated through. Divide mixture between 2 heated tortillas and serve with salsa of choice.

Nutrition

Calories: 377kcalCarbohydrates: 62gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 1128mgPotassium: 571mgFiber: 10gSugar: 6gVitamin A: 817IUVitamin C: 15mgCalcium: 110mgIron: 5mg
Keyword beans, cheap, delicious, garlic, inexpensive, mexican, onion, plant-based, quick, recipe, simple, tomato, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Roxane McNulty

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

View all posts by Roxane McNulty