Description
Delicious and hearty bean and rice burritos made with brown rice, black beans, sautéed spinach and onions, seasoned with chili powder, cumin, and paprika. Wrapped in whole wheat tortillas and pan-seared for a crispy finish, these burritos are perfect for a satisfying and nutritious meal with customizable toppings.
Ingredients
Scale
Main Ingredients
- 1 cup brown rice
- 1 tablespoon extra-virgin olive oil, divided
- ½ medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz.) can black beans, rinsed and drained
- 1 cup packed, roughly chopped baby spinach
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- 6–7 whole wheat tortillas (8-inch size)
Optional Toppings
- Extra salsa or fresh pico de gallo
- Extra cheese
- Avocado slices or guacamole
- Greek yogurt or sour cream
- Chopped fresh cilantro
- Hot sauce or sriracha
- Pickled red onions
- Pickled or fresh jalapeños
Instructions
- Cook the rice: Prepare 1 cup of brown rice according to the package directions until fully cooked and fluffy.
- Sauté the aromatics: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Prepare the filling: Add rinsed black beans, chopped baby spinach, chili powder, ground cumin, paprika, kosher salt, and black pepper to the skillet. Cook while stirring occasionally for 2-3 minutes until the beans are heated through and the spinach is slightly wilted.
- Assemble the burritos: Lay a whole wheat tortilla flat on a clean surface. Add ⅓ cup of cooked rice, ⅓ cup of the black bean mixture, and ¼ cup of shredded cheddar cheese. Repeat the process for all tortillas.
- Fold the burritos: Fold the sides of the tortilla inward, then fold the bottom over the filling and roll tightly, tucking the sides as you roll to secure the burrito.
- Sear the burritos: Heat the remaining olive oil in the same skillet over medium-high heat. Place the burritos seam side down in the pan, working in batches as needed. Cook for 2-3 minutes per side until each side is golden brown and crispy.
- Serve and garnish: Serve the burritos hot with your choice of optional toppings such as extra salsa, avocado, sour cream, or cilantro. Enjoy your flavorful and filling meal!
Notes
- Rice: Brown rice adds a nutty flavor and heartiness, but white rice or yellow rice can be substituted.
- Beans: Use canned black beans or pinto beans, or cook dried beans yourself for a homemade touch.
- Cheese: Sharp white cheddar is preferred, but regular cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blends work well.
- Tortillas: Whole wheat tortillas provide extra whole grains, though any tortilla type, including gluten-free, can be used.
- Veggies and Add-ins: Sauté additional vegetables like peppers or zucchini, or add grated zucchini or corn for extra nutrition and texture.
- Extra Flavor: Add diced green chilies or refried beans for more depth and creaminess.
- Doubling: To make more burritos, double the ingredients. You can sear in batches or bake seam-side down at 400 degrees Fahrenheit for 15 minutes to brown.
- Storage: Wrap burritos tightly in plastic wrap for up to 3 days in the refrigerator; reheat in microwave and pan-sear to restore crispness.
- Freezing: Wrap burritos in plastic wrap, then foil, label and freeze. Thaw overnight and reheat similarly. You can microwave directly from frozen if short on time.
Nutrition
- Serving Size: 1 burrito
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 30 mg
