Mexican Bean and Rice Burritos
Mexican Bean and Rice Burritos
Ingredients
For the Mexican Beans and Rice
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 14.5 ounces fire-roasted diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice, warm
- 1/4 cup fresh cilantro, chopped
For Assembly and Toppings
- 4 large flour tortillas, 10-inch
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream, for serving
- 1/2 cup salsa, for serving
- 1 avocado, sliced or diced, for serving
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the rinsed and drained black beans and pinto beans, fire-roasted diced tomatoes (undrained), chili powder, cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 4
Reduce heat to low, cover, and let the bean mixture simmer for 10-15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 15 min
- 5
Remove the bean mixture from heat. Gently fold in the warm cooked white rice and chopped fresh cilantro.
⏱️ 2 min
- 6
Warm the large flour tortillas according to package directions (microwave for 15-20 seconds each, or heat in a dry skillet for 30 seconds per side) to make them more pliable.
⏱️ 3 min
- 7
To assemble each burrito, lay a warm tortilla flat. Spoon about 1 1/2 cups of the bean and rice mixture down the center. Sprinkle with about 1/4 cup of shredded Monterey Jack cheese.
⏱️ 5 min
- 8
Fold in the sides of the tortilla, then tightly roll it up from the bottom. Repeat with the remaining tortillas and filling.
⏱️ 2 min
- 9
Serve the burritos immediately with sour cream, salsa, and sliced or diced avocado on the side.
Kitchen Tools
Nutrition Facts (per serving)
Mexican Bean and Rice Burritos
For the Mexican Beans and Rice
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 14.5 ounces fire-roasted diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice, warm
- 1/4 cup fresh cilantro, chopped
For Assembly and Toppings
- 4 large flour tortillas, 10-inch
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream, for serving
- 1/2 cup salsa, for serving
- 1 avocado, sliced or diced, for serving
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the rinsed and drained black beans and pinto beans, fire-roasted diced tomatoes (undrained), chili powder, cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 4
Reduce heat to low, cover, and let the bean mixture simmer for 10-15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 15 min - 5
Remove the bean mixture from heat. Gently fold in the warm cooked white rice and chopped fresh cilantro.
⏱️ 2 min - 6
Warm the large flour tortillas according to package directions (microwave for 15-20 seconds each, or heat in a dry skillet for 30 seconds per side) to make them more pliable.
⏱️ 3 min - 7
To assemble each burrito, lay a warm tortilla flat. Spoon about 1 1/2 cups of the bean and rice mixture down the center. Sprinkle with about 1/4 cup of shredded Monterey Jack cheese.
⏱️ 5 min - 8
Fold in the sides of the tortilla, then tightly roll it up from the bottom. Repeat with the remaining tortillas and filling.
⏱️ 2 min - 9
Serve the burritos immediately with sour cream, salsa, and sliced or diced avocado on the side.