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!!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: bean and rice burrito, black bean burrito, cheesy bean and rice burrito, vegetarian burrito, vegetarian burrito recipe
Servings: 10
Calories: 314kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
1large sweet Vidalia or white oniondiced small
1large red bell pepperseeded and diced small
3 to 5clovesfinely minced or pressed garlic
1tablespoonground cumin
1tablespoonchili powderor to taste
one-8.8 ounce package precooked rice or 2 cups of your favorite cooked riceI used Spanish rice
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
one 15-ounce can black beansdrained and rinsed (I used no-salt added)
one 10-ounce can Rotel or similar tomatoes with green chilesI used Original flavor
16-ouncessalsadivided (I used chunky, medium heat)
1poundsoft flour tortilla shellsabout 10 tortillas, 7-inches in diameter each
1cupshredded Mexican cheese blend
fresh cilantrofinely minced for garnishing
Instructions
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. *
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.
Notes
*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.
Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.