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Rice and Black Bean Burrito

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These Rice and Black Bean Burritos are hearty, protein-packed, and full of flavor. Perfect for meal prep and freezer-friendly, they make a satisfying and convenient dinner or lunch option on busy days.

  • Total Time: 1 hour
  • Yield: 6 burritos

Ingredients

  • 1 tablespoon high-heat oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, diced
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • 2 (15-ounce) cans black beans
  • ½ cup water
  • 2 tablespoons tomato paste
  • 3 cups cooked brown rice
  • 2 limes, juiced (plus more to taste)
  • Chopped cilantro (optional)
  • Salt and pepper to taste
  • 6 burrito-sized tortillas

Instructions

  1. In a large pan with a lid, heat the oil over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
  2. Add the diced garlic and cook for another 1 minute.
  3. Stir in cumin and smoked paprika to coat the aromatics.
  4. Add black beans, water, and tomato paste. Stir well, cover, and simmer on low for 5–7 minutes.
  5. Turn off heat and mix in cooked brown rice, lime juice, and cilantro (if using). Season with salt and pepper to taste.
  6. To soften tortillas, stack them on a microwave-safe plate, cover with a damp paper towel, microwave for 10 seconds, flip, and microwave another 10 seconds.
  7. To assemble, place 1 cup of filling near one edge of a tortilla. Fold the edge over, tuck in the sides, and roll into a burrito. Repeat for all tortillas.
  8. To freeze: Wrap each burrito individually in freezer paper or foil and place in the freezer.
  9. To reheat: Unwrap and microwave in a damp paper towel for 2–3 minutes, or bake in a toaster oven at 375°F (190°C) for 20 minutes until warmed through.
  10. Serve warm with your favorite salsa or condiments.

Notes

  • Add shredded vegan cheese, avocado, or sautéed veggies for variety.
  • Use whole wheat or gluten-free tortillas for dietary preferences.
  • Great for lunchboxes or on-the-go meals—just reheat and pack!
  • Double the batch and freeze extras for future use.
  • Author: AVA
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Nutrition

  • Serving Size: 1 burrito
  • Calories: 432
  • Sugar: 3g
  • Sodium: 469mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 77g
  • Fiber: 17g
  • Protein: 18g
  • Cholesterol: 0mg

Find it online: https://avascooking.com/rice-and-black-bean-burrito/