Loaded Vegetarian Black Bean and Rice Burritos
Loaded Vegetarian Black Bean and Rice Burritos – HEALTHY Mexican comfort food that’s loaded with black beans, rice, and more before being topped with salsa and CHEESE!! You’ll never miss the meat in these EASY burritos that you can make-ahead and are freezer-friendly!!
If you’re looking for easy but healthy, vegetarian comfort food that the whole family will love, look no further than these easy burritos. They’re like a Mexican fiesta in your mouth and you’ll never miss the meat.
There is something so comforting about a warm burrito that’s loaded to the max with black beans, rice, red bell peppers, diced tomatoes and green chiles, cheese, and topped with chunky salsa.
How To Make The Vegetarian Burritos
Simply sauté onions and red peppers with garlic, cumin, and chili powder before adding black beans, cooked rice, salsa, and diced tomatoes with green chilis (Rotel).
Add the mixture to flour tortillas, roll up the burritos, place them in a baking dish, top with salsa, cheese, and bake until the cheese melts and the salsa is bubbly, about 15 minutes. So easy.
You can make the filling mixture, assemble and roll the burritos, top with the salsa and cheese, and cover and refrigerate them at this point. Bake them off the next day when you’re ready.
If you know you have a busy day coming up or it’s going to be hard to get dinner on the table in a timely fashion, this is a great way to know that dinner for the upcoming night is waiting in the fridge and all you need to do is bake it for 15 minutes and it’s ready.
You may not need 10 fairly large burritos all at once. No problem. Individually place them in freezer-safe containers and pull them out when you need a fast lunch or dinner on the fly.
You won’t need to buy store bought frozen burritos or even go out to a restaurant when you can make your own. They have so much flavor, are far healthier, and are much more cost efficient.
Shortcuts And Tips
To save time, use a package of precooked rice. I’m fond of this Spanish Rice in the burritos.
I used medium heat salsa and original flavor Rotel. Dial the heat up or down in the burritos overall based on your choice of mild, medium, or hot versions of salsa and Rotel. The burritos have plenty of flavor and a teeny tiny bit of a kick but were not spicy at all for us based on the products I used.
I made 10 fairly large burritos but it will vary on how full you fill your tortillas. Not sure how to wrap a burrito? Check this out.
Don’t want to make burritos or trying to cut carbs? We thought the filling was so good and could eat it by itself without the tortillas.
Want to keep these vegan? Skip the cheese or use vegan cheese.
Favorite Mexican recipes:
- Buffalo Chicken Burrito Bowls – Juicy chicken along with your favorite burrito ingredients served in a bowl! Pile the toppings sky high and not worry about a wrap breaking, plus it’s a little healthier! Easy and ready in 15 minutes!
- Instant Pot or Slow Cooker Barbacoa Beef – Learn how to make authentic-tasting barbacoa beef in your Instant Pot or slow cooker! Easy, tastes better than a restaurant, and is a dinnertime winner!
- Easy 20-Minute Chicken Tinga Tacos – Fast, super easy, and the super juicy chicken has authentic smoky chipotle flavor! When you’re craving tacos, these are the tacos to make! Great for busy weeknights!
- Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) – Healthier comfort food that everyone will love! Fast, easy, and tastes amazing!
- Easy 30-Minute Chicken Enchilada Chili – Don’t have all day for chili to simmer? No problem! This easy, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!
Loaded Vegetarian Black Bean and Rice Burritos
- 3 tablespoons olive oil
- 1 large sweet Vidalia or white onion, diced small
- 1 large red bell pepper, seeded and diced small
- 3 to 5 cloves finely minced or pressed garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder, or to taste
- one-8.8 ounce package precooked rice or 2 cups of your favorite cooked rice(I used Spanish rice)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- one 15-ounce can black beans, drained and rinsed (I used no-salt added)
- one 10-ounce can Rotel or similar tomatoes with green chiles (I used Original flavor)
- 16-ounces salsa, divided (I used chunky, medium heat)
- 1 pound soft flour tortilla shells (about 10 tortillas, 7-inches in diameter each)
- 1 cup shredded Mexican cheese blend
- fresh cilantro, finely minced for garnishing
- Preheat oven to 375F. Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside.
- To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently.
- Add the red peppers, stir to combine, and cook for about 3 to 4 minutes or until peppers begin to soften.
- Add the garlic, stir to combine, and cook for 1 minute or until fragrant.
- Evenly sprinkle the cumin, chili powder, add the rice, salt, pepper, black beans, Rotel, 1/4 cup salsa, stir to combine, and cook for about 3 minutes or until heated through. Remove skillet from the heat.
- To each tortilla, add a heaping 1/2 cup filling, roll up each burrito, and place in the prepared baking dish, seam side down. Repeat with all remaining tortillas or until filling is gone; nestle each burrito closely next each other. Tip – before filling and rolling the burritos, add the stack of tortillas to the microwave, in one big stack is fine right on the glass turntable, heat for 15 seconds, flip the stack over, and heat for an additional 15 seconds. Warm tortillas are easier to roll than cold ones.
- Evenly drizzle the remaining salsa over the top and evenly top with cheese. For a make ahead option, stop here, cover, and refrigerate until ready to bake.
- When you’re ready to bake, bake for about 15 minutes, or until cheese has melted and salsa is lightly bubbling.
- Garnish with cilantro and serve immediately. Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
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