Vegetarian Bean and Rice Burrito

Vegetarian rice and beans recipe

​The Spruce / Diana Chistruga

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
565 Calories
6g Fat
107g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 565
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 168mg 7%
Total Carbohydrate 107g 39%
Dietary Fiber 17g 59%
Protein 22g
Calcium 192mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.

The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.

These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas.

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

Ingredients

  • 2 cups cooked rice (pre-cooked or leftover)
  • 2 limes (juiced)
  • 2 tablespoons fresh cilantro (chopped)
  • 1/2 onion (diced)
  • 3 to 4 cloves garlic (minced)
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 (15-ounce) can black beans (or pinto beans; drained)
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon hot sauce (or to taste)
  • Optional: pinch salt (to taste)
  • 2 (10-inch) large burrito wrappers

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rice and bean burrito
    ​The Spruce / Diana Chistruga
  2. In a large bowl, toss together the fresh chopped cilantro with the leftover cooked rice and drizzle with a bit of fresh lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir. 

    Toss rice
    ​The Spruce / Diana Chistruga 
  3. In a separate large skillet, sauté the onion and garlic in vegetable oil or olive oil for 2 to 3 minutes, or until the onion is soft.

    Saute onion and garlic
    ​The Spruce / Diana Chistruga
  4. Reduce the heat to medium-low and add the black beans or pinto beans and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.

    Add black beans
    ​The Spruce / Diana Chistruga
  5. Spoon the cilantro-lime rice and the black bean mix onto lightly warmed flour tortillas, and add any additional toppings you want.

    Spoon cilantro in
    ​The Spruce / Diana Chistruga
  6. Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.

    Wrap burrito
    ​The Spruce / Diana Chistruga
  7. Cut in half, and serve immediately.

    Vegetarian burrito
    ​The Spruce / Diana Chistruga

Burrito Tips

  • Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.
  • Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your burrito may not close properly.
  • Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.

Recipe Variations

Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.

  • Add salsa or pico de gallo, or use either to replace the hot sauce.
  • Spice up the burrito with canned green chiles or fresh or jarred jalapeno slices.
  • Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.
  • Fold sliced avocado or a dollop of guacamole into the burrito.
  • Add a chopped tomato or canned spicy, chunky tomatoes (drained).
  • Shred vegan cheese and sprinkle it on the filling before folding.
  • Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.
  • For a little extra protein, add a scrambled egg or some leftover tofu scramble

Are Vegetarian Burritos Healthy?

Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.