Rice and beans burritos are a quick, flavour-packed meal made with simple pantry ingredients and wrapped in warm tortillas. These easy burritos come together in under 15 minutes and make a satisfying, cheap and affordable option for busy days.
When I need something reliable, rice and beans burritos are always on my list. They are cheap and affordable, easy to prepare in about 15 minutes, and incredibly versatile depending on how spicy you want them. I often make a batch ahead of time because they freeze beautifully and reheat well, which makes them ideal for school lunches or something to grab on the way to work. Even one burrito is surprisingly filling thanks to the fibre from beans and tortillas, and since the recipe contains no meat, it is also a perfect meatless Monday recipe.
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Ingredients
Here is what you need to make rice and beans burritos:
- Olive oil or other preferred vegetable oil - Great for softening the vegetables and carrying the earthy flavours.
- Yellow onion and garlic cloves - These build the essential aromatic base for the filling.
- Red pepper - Adds a slight crunch and sweetness; I add it later in the cooking process so it retains some bite.
- Pouch of Mexican-style rice - Using a pre-cooked pouch (the Aldi version is perfect) saves time and guarantees the right texture.
- Water - Essential to loosen the rice so it absorbs moisture and doesn't become too dry in the pan.
- Mixed baked beans in tomato sauce - I am using the Tesco brand, but you can use whatever you prefer. I like that it has different kinds of beans, and they are already coated in a nice sauce, so there is no need for extra tomato paste or tomato salsa.
- Ground cumin, paprika, and turmeric - These spices elevate the flavour profile. For extra suggestions, you could also add a pinch of smoked paprika, coriander powder, or dried oregano to customize the taste.
- Jalapenos - I use the convenient jarred slices to bring extra tang and heat. Adding jalapenos is optional; they can be cooked into the pan with all other ingredients, or added fresh when rolling personal burritos.
- Crushed chili flakes - Perfect for making spicy rice burritos; adjust the amount depending on your heat tolerance, or stay away completely if someone doesn't like spice.
- Salt - Added at the end to balance the overall taste, especially since different brands of beans and rice have varying sodium levels.
- Large tortillas - I am using seeded tortilla wraps, which can be purchased in Tesco, Lidl, or Aldi, as almost all grocery markets have them. I like them more as they have more fiber.
Instructions
Making rice and beans burritos is an easy and straightforward process. This dish can be made in less than 15 minutes.
- Step 1: Heat the oil in a large skillet and sauté the onion for 2 minutes until tender. Add the garlic for a minute, then stir in the diced red pepper for one more minute so it stays slightly firm.
- Step 2: Add the rice pouch into the skillet with a splash of water, stirring until the rice absorbs the liquid and softens.
- Step 3: Stir in the canned beans and mix all ingredients. Taste for spices and salt levels first, then add your paprika, cumin, turmeric, jalapenos, and chili flakes based on your preference. Cook for 5 minutes on medium heat until heated through. Then, let it cool just a bit before rolling.
- Step 4: Separate the tortillas and warm them in the microwave for 30 seconds to make them pliable. To assemble, spoon roughly half a cup of the filling onto one end of a tortilla. Fold the bottom edge up over the filling, tuck in the sides, and roll it up tightly. Be careful not to overfill the tortillas, as they can split and make eating them rather messy.
Cooking tips:
- Taste before seasoning because different brands of beans and rice vary in salt and spice levels.
- Keep the filling balanced and avoid overloading the wrap so your rice and beans burritos stay easy to roll and eat.
Storage
I usually serve these rice and beans burritos warm, straight after assembling, sometimes with a simple salad or a spoon of yoghurt to balance the spices. For hungrier eaters, those burritos goes perfectly with Sweet Potato and Carrot Soup. They are perfect for packed lunches, making them a good recipe for kids or a reliable option to take to work.
When it comes to storage, let the burritos cool fully, then wrap each one tightly in baking paper and foil before freezing. These rice and beans burritos reheat well in the microwave for convenience or in the oven if you prefer a slightly crisp finish. Because they are filling and relatively low in fats, they fit easily into regular meal prep without feeling heavy.
Top Tips to Make Best Rice and Beans Burritos:
- Adding a small splash of water to the rice is a step you should not skip. The pouch rice can be slightly dry, and the water helps soften it while allowing it to absorb flavour. This creates a better texture and prevents the filling from feeling crumbly. It makes a noticeable difference in the final rice and beans burritos.
- Using baked beans in tomato sauce keeps the recipe simple and efficient. You do not need to add tomato paste or salsa, which reduces prep time. The sauce also adds a subtle sweetness and acidity. This helps balance the spices in your rice and beans burritos.
- Always taste the mixture before adding spices and salt. Different brands of rice and beans have different seasoning levels. Adjusting after tasting ensures you do not overpower the dish. This approach gives you better control over flavour.
- Jalapeños are optional but very useful if you enjoy heat. You can cook them with the filling or add them fresh when assembling each burrito. This allows you to customise spice levels for different people. It is especially helpful when serving both adults and kids.
- Chilli flakes should be adjusted carefully depending on your preference. Start with a small amount and increase gradually if needed. This helps you avoid making the dish too spicy. It also keeps these rice and beans burritos suitable for a wider audience.
- Do not overfill the tortillas when assembling. Too much filling makes them difficult to roll and can cause them to break. Keeping the portion moderate ensures they hold their shape. This makes them easier to eat, especially on the go.
- These rice and beans burritos freeze very well if wrapped properly. Use baking paper first, then foil to prevent freezer burn. When reheating, you can microwave them straight from frozen or thaw first. This makes them a reliable meal prep option.
- This recipe is easy to scale depending on how many people you are feeding. Simply double the rice and beans while keeping spices balanced. Always taste as you go when increasing quantities. This keeps your rice and beans burritos consistent in flavour.
FAQ
How do I keep burritos from becoming soggy?
Let the filling cool slightly before assembling. This prevents steam from softening the tortillas too much. Also, avoid overfilling, as excess moisture can build up. These small adjustments keep your rice and beans burritos well-balanced.
Can I make these less spicy?
Yes, simply reduce or remove chilli flakes and skip jalapeños. The base flavour will still be rich from the spices and beans. This makes them more suitable as a good recipe for kids. You can always add heat later if needed.
Can I use different beans?
Yes, although mixed baked beans in tomato sauce are the easiest option. If you use plain beans, you may need to add sauce or seasoning. This ensures the filling does not turn dry. The goal is to keep your rice and beans burritos balanced.
Are these burritos healthy?
They are relatively low in fats and high in fibre. The beans provide plant-based protein, while the rice adds energy. When portioned correctly, they make a balanced meal. This is why they work well as a meatless Monday recipe.
Why are these good for beginners?
The steps are simple and forgiving, and the ingredients are easy to find. There is no complex technique involved. You can adjust flavours without risking the whole dish. That is what makes these easy burritos so approachable.
Related
Looking for other recipes like this? Try these:
Rice and Beans Burritos Recipe
Rice and Beans Burritos are a quick, filling meal made with Mexican-style rice, mixed beans, and simple spices. Ready in 15 minutes, they are perfect for meal prep, lunch, or a meatless dinner.
Ingredients
- 2 tablespoon olive oil (30 ml)
- 1 yellow onion, thinly chopped
- 3–4 garlic cloves, minced
- 1 red pepper, diced
- 1 pouch Mexican-style rice (approx. 250 g / 8.8 oz)
- 1–2 tablespoon water (15–30 ml)
- 1 can mixed baked beans in tomato sauce (approx. 400 g / 14 oz)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2–3 slices jalapeños, cut in small pieces
- ½ teaspoon chilli flakes
- Salt to taste
- 6 large tortilla wraps
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onion and cook for about 2 minutes until softened. Stir in minced garlic and cook for another minute. Add diced red pepper and cook briefly so it keeps some texture.
- Add the Mexican-style rice and a splash of water. Stir well and cook for about 1 minute until the rice absorbs the moisture.
- Add the baked beans and mix everything together. Taste first, then add cumin, paprika, turmeric, jalapeños, chilli flakes, and salt. Cook for about 5 minutes until everything is heated through.
- Warm the tortillas in the microwave for 30 seconds. Spoon about ½ cup of filling onto one end, fold the bottom, then the sides, and roll tightly. Avoid overfilling to prevent tearing.
Notes
* Use Mexican-style rice for best results, as it is already seasoned and saves time.
* Add water to the rice to prevent dryness and improve texture.
* Taste before seasoning because beans and rice can vary in salt levels.
* Do not overfill tortillas to keep them easy to roll and eat.
* Adjust chilli flakes and jalapeños to control spice level.
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