Rice and Black Bean Burritos
Easy and filling Rice and Black Bean Burritos perfect for meal prep and customizable to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large tortillas
- Shredded cheese (optional)
- Sour cream or salsa (for serving, optional)
Instructions
- Sauté the onion and garlic until softened in a large skillet.
- Add the bell pepper, corn, black beans, cumin, chili powder, salt, and pepper; cook until heated through.
- Stir in the cooked rice until well combined.
- Place a generous amount of the rice and bean mixture in the center of each tortilla.
- Add shredded cheese on top if desired.
- Roll up the tortillas tightly and place them seam side down in a freezer-safe container.
- Freeze for up to 3 months.
- To eat, microwave for 2-3 minutes or until heated through, and serve with sour cream or salsa if desired.
Notes
For a spicy kick, add diced jalapeños or hot sauce to the mixture. These burritos can be made vegan by omitting cheese and using plant-based toppings.