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Quick Bean and Rice Burritos

Total Time

Prep/Total Time: 25 min.


8 servings

Updated: Oct. 03, 2022
These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida


  • 1-1/2 cups water
  • 1-1/2 cups uncooked instant brown rice
  • 1 medium green pepper, diced
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 10 flour tortillas (8 inches), warmed
  • 1 cup salsa
  • Optional: Shredded cheddar cheese and sour cream


  1. In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes.
  2. Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat.
  3. Spoon about 1/2 cup of filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts

1 burrito: 345 calories, 7g fat (1g saturated fat), 0 cholesterol, 544mg sodium, 61g carbohydrate (2g sugars, 6g fiber), 10g protein.