Crispy Black Bean and Rice Burritos

Crispy Black Bean and Rice Burritos

Burritos are BIG in our household, like seriously big.. I can’t imagine a few days going by without wrapping up one of these little babies. I love making burritos because they are super quick, easy, and healthy. Remember how easy those chicken burritos I made a few weeks ago were? well these burritos are very similar except with black beans and rice.

Crispy Black Bean and Rice Burritos

MY LATEST RECIPES

This is a very vibrant and colorful dish packed with a ton of flavor. I used a mixture of red bell peppers, canned black beans, canned corn, cilantro, onions, rice, and cheese.

Crispy Black Bean and Rice Burritos

Crispy Black Bean and Rice Burritos

I sauteed the ingredients (excluding the cheese and rice) in butter over high heat to melt them all down a bit and add more flavor. After sauteing them I wrapped them up and placed them back on the griddle to crisp up and so the cheese can melt inside for a crispy exterior and a gooey interior!

The great thing about burritos is that they can be stored in the freezer for months and are great for taking to work or school.  You can wrap them up and place them in zip-lock bags before or after re-grilling, when you need them just re-heat them in the microwave.

Crispy Black Bean and Rice Burritos

Crispy Black Bean and Rice Burritos

4.83 from 17 votes
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Crispy Black Bean and Rice Burritos

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 309 kcal
Author Layla

Ingredients

  • 1 can of black beans
  • 1/2 can of canned corn
  • 1.5 cup mozzarella or Mexican blend shredded cheese
  • 1 cup cooked rice Optional
  • 1/2 bell pepper chopped
  • 1/2 onion chopped
  • 1/4 cup cilantro chopped
  • 1 tablespoon butter
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoons cumin
  • juice of half a lime
  • 8 medium flour tortillas

Instructions

  1. Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.

  2. To make the wraps, Lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.

  3. After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.

  4. Serve warm with sour cream or salsa.
Nutrition Facts
Crispy Black Bean and Rice Burritos
Amount Per Serving (1 g)
Calories 309 Calories from Fat 91
% Daily Value*
Total Fat 10.1g 16%
Saturated Fat 3.7g 19%
Cholesterol 14.9mg 5%
* Percent Daily Values are based on a 2000 calorie diet.

Crispy Black Bean and Rice Burritos Nutritional FactsCrispy Black Bean and Rice Burritos

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    Comments

    Connie

    Made this today-easy,flavorful, inexpensive, and only one messy pan required! A new favorite!!

    Nikki

    How long to microwave and will they be mushy?

    kATHRYN sONUGA

    SUCH A SIMPLE RECIPE, BUT SO DELICIOUS! iT HAS BECOME A FAMILY FAVORITE, WHICH IS NO SMALL FEAT SINCE i HAVE FOOD ALLERGIES, VEGETARIAN, AND GENERAL PICKINESS TO CONTEND WITH. sOMEHOW, THIS RECIPE SATISFIES EVERYONE IN MY HOUSE.

    Jessica

    I make this aT least once a week! It’s Delicious!

    paul nash

    Delicious, quick and easy!

    You may want to make life easier for stupid people like me who don’t read through the recipe before shopping, and add cheese to your ingredient list.

    thanks for the recipe.

    Sarah

    Do you strain and rinse the beans before you saute them? Or just dump the can right into into the pan?

      Layla

      I always drain and rinse black beans before using.