Easy Vegetarian Rice and Bean Burrito

Basic rice and beans burrito recipe

​The Spruce / Ahlam Raffii

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 to 8 servings

Burritos are a great way to combine a few ingredients together into a delicious hand-held meal, and can be made to please meat-lovers and vegetarians alike. This quick and easy vegetarian rice and bean burrito calls for leftover rice, canned black beans, store-bought salsa, and cheese. (For a vegan variation, use vegan cheese or omit it altogether.) There's plenty of protein from the beans, and they make for a satisfying and filling dish. Add whatever extra seasonings and veggies you like, such as sauteed peppers, chopped tomato, or some cayenne pepper or chili powder for a spicier vegetarian burrito. Although some purists insist that burritos should not be prepared with rice at all, this recipe is an ideal use for leftover rice, is quick to put together, completely customizable to your family's tastes, and budget-friendly.


Click Play to See This Vegetarian Rice and Bean Burrito Recipe Come Together


  • 1 (15-ounce) can black beans (drained)
  • 1 1/2 cups salsa
  • 1/2 teaspoon cumin powder
  • 1 3/4 cup cooked rice
  • 6 to 8 flour tortillas
  • 1 cup grated cheddar cheese
  • Optional: 1/2 cup sour cream
  • Optional: shredded lettuce
  • Optional: avocado slices
  • Optional: hot sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rice and beans burrito
    ​The Spruce / Ahlam Raffii
  2. In a large skillet or frying pan over low heat, add the black beans, salsa, and cumin powder, stirring to combine.

    Rice and peppers
    ​The Spruce / Ahlam Raffii
  3. Add the pre-cooked or leftover rice and allow it to cook just until hot. (Alternatively, you can mix the ingredients in a microwave-safe bowl and then heat in the microwave.)

    Add rice
    ​The Spruce / Ahlam Raffii
  4. Warming the tortillas will make them more pliable for rolling; you can heat them quickly in the microwave or in a dry, hot skillet. Place warm tortillas in between clean cotton towels.

  5. Spoon the rice and beans mixture onto the flour tortillas, dividing evenly.

    Put in tortilla
    ​The Spruce / Ahlam Raffii
  6. Top each with grated cheese, and sour cream, lettuce, 2 or 3 slices of avocado, and a splash of hot sauce if you like.

    Top with avocado
    ​The Spruce / Ahlam Raffii 
  7. Wrap the burritos and serve hot.

    Wrap your burrito
    ​The Spruce / Ahlam Raffii
  8. Eat whole or slice in half and enjoy.

    Vegetarian burrito
    ​The Spruce / Ahlam Raffii

Food Safety Tip

Leftover cooked rice should not be left out for more than 2 hours at room temperature or it may grow bacteria. It should be refrigerated and used within 4 to 6 days. Discard any leftover refrigerated rice if it has an off smell or appearance.

Recipe Variations

The beauty of this recipe is in its simplicity, but that doesn't mean you can't use it as a base and customize it to your liking.

  • Swap out the plain rice for some prepared Mexican rice, brown rice, or Spanish rice.
  • Instead of canned black beans, use some homemade frijoles negros or homemade refried beans.
  • Other fillings to consider for your burrito include green onions, chopped fresh cilantro, diced tomatoes, pickled jalapenos, and homemade guacamole.
  • Pump up the flavor and complexity of the cumin by toasting cumin seeds in a small frying pan and then grinding them in a spice grinder or with a mortar and pestle.
  • If you are not a vegetarian, add some leftover meat that's been diced, shredded, or cut into small pieces.