Crispy Southwest black bean and rice burrito wraps are flavorful nutrient-packed, and loaded with veggies at only 233 calories per wrap. Ready in about 20 minutes and perfect for a quick vegetarian lunch or dinner.
Burritos are BIG in our household, like seriously big.. I can’t imagine a few days going by without opting in for a wrap as a quick dinner option. I love making wraps/burritos because they are super quick, easy, and healthy.
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. There’s so much flavor and texture in these wraps I promise you will love them as much as we do!
How to Make Vegetarian Burritos
Prep: 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.
Assemble: 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!
Recipe Tips
Don’t overstuff: For tightly put-together wraps, don’t overstuff them! This will prevent breaking and tears in the tortilla and help you achieve a tight wrap.
Toast well: The best part of this wrap is the fact that it is lightly toasted and crispy on all sides. This also helps to ensure all of the ingredients are held together.
Cut the Carbs: If you are trying to cut down on carbs, check out these black bean and avocado wraps or use low carb tortillas.
How to Freeze & Reheat
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.
More Delicious Wraps
Crispy Vegetarian Black Bean and Rice Burritos
Ingredients
- 1 15 oz black beans
- 1/2 cup corn
- 1/2 bell pepper, chopped
- 1/2 onion, chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon butter or oil
- 1/2 teaspoon EACH paprika, garlic powder, onion powder, cumin, salt, black pepper
- juice of 1 lime
- 1.5 cup mozzarella or Mexican blend shredded cheese
- 2 cups cooked rice, Optional
- 8 medium flour tortillas
- oil or cooking spray, for pan
Instructions
- Heat a large skillet to medium heat, add the black beans, corn, bell peppers, onion, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
- To make the wraps, Lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 1/4 cup 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.
- 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.
- Serve warm with sour cream, salsa or my creamy cilantro sauce or 5 minute chipotle sauce.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become a staple for me! I make a batch rice and the bean mixture each week and keep them in the fridge. Then when I’m ready, the heavy lifting has already been done. Also, so easy to change up the recipe based on what I have available (or needs to go soon, haha) and it’s always so wonderful. Thanks so much! Two thumbs up, wait a second, one is holding a crispy black bean and rice burrito!
Very easy and I really enjoyed this recipe. You can add or take ingredients of your choice and liking to it as I just made a quick yellow rice in the rice cooker and used it instead a long with some fresh green beans I had leftover in the fridge. It turned out really good.
I made these the other night as I had black beans to use up. I used cheddar as that’s what I had and served with salsa and sour cream. Delicious and super easy!!!
I just made this for my lunch today, & it was delicious even though I didn’t have any green pepper, cilantro or rice. I love mangos, so I added some that I chopped up, & I also used whole wheat tortillas. Yummm! I will definitely be making this often. Next time I’ll be sure to add the missing ingredients. Thank you.
Thank you for this great recipe. I’ve made it twice but never fried the burritos, ate them soft. If you fry them, when and where do you apply the sour cream.
?
You can go ahead and toast it after adding in the sourcream! Only toast it enough to sear the tortillas.
My grocery store had canned roasted corn and it made this recipe even better!
Thank you for posting. Very good.
Absolutely delicious and so easy to make. They freeze well and are a perfect dinner after a long day.
Yes indeed, this is yummy. For my first burrito I realized I forgot to add the lime, once I added it, I realized boy what a critical ingredient. Made the recipe as directed and I’m very happy with it. Next time I might add some green chilis of even jalapenos just to kick it up a notch. I highly recommend trying this recipe, its easy, quick, tasty and filling.
This recipe is AMAZING! I’m not one to usually leave comments on recipes, but this one absolutely needs to be shared with the world 😋 so yummy, so easy to make, so WORTH IT! Whoever has doubts about making this…don’t. You can’t go wrong with these awesome detailed instructions and delicious ingredients!
We loved it so much that we will be making it more often. I can’t belive how much the lime works the flavors of the veggies. I am in love!!
Brown rice and to make it spicier – canned sriracha tomatoes added in! Was a win in our house!
Absolutely delicious. My meat eating family didn’t miss the meat and loved it.
So easy and so delicious! I served it with a side of home made guacamole and it was a hit! Thank you
Shared with my self-quarantine co-workers during our Taco Tuesdays via email. Alternatives, brown rice, wheat tortillas. Thank you
Im making the crispy bkack bean tOrtillas tonight but i am confused on the serving size. It states 1 gram is the serving size that doesnt seem possible .Coukd you please review and give me the serving size in ouncrs or cups
I would assume that is for 1 WRAP. If you look at the nutritional information, that would make perfect sense.
Yes, the data is per wrap.
I prefer corn, too. My feeling is that these need to be made with flour, They are larger and more FLEXIBLE.
These are FANTASTIC! Have made them many times and they just never get old. Recipe is spot on! Question, i have always wanted to make a big batch of them to store in the freezer, do you recommend grilling them then storing, just wrapping them and storing, or grill where the seem is to keep them closed and storing?
Made this today-easy,flavorful, inexpensive, and only one messy pan required! A new favorite!!
How long to microwave and will they be mushy?
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.
I make this aT least once a week! It’s Delicious!
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.
Do you strain and rinse the beans before you saute them? Or just dump the can right into into the pan?
I always drain and rinse black beans before using.
Omgoodnes
This recipe is delicious! Who knew you could make it taste so good. I told my husband i dont miss the meat in this burrito. It tastes awesome!!!! Thank you
These look AMAZING!! Do you think these can be made with Corn Tortillas instead of Flour? Please let me know, thanks!
I’ve never tried crisping corn tortillas so I can’t say for sure. Please let us know how it works out for you!
Had these last night and were the nicest burritos that we’ve tried! Love the idea of cooking it in butter, made it even tastier! Deffo be having these more often! 😊
Looks tasty and is very simple to prepare
I’m leaving this comment as I eat these amazing burritos! I added a tablespoon of green onion. My husband and I are loving this!
Layla,
Holy moly!!!! What!!! I’m going in for one more because….what!!!! They are delicious!!! Thank you for sharing!!!!
I feel like I’m to the party on this recipe but all that matters is I came. ???? These are so good. I didn’t want to share.
Just found this recipe on Pinterest and made them
for dinner this evening. So delicious! My picky eater loved them and even thanked me for making them! Definitely putting these in our meal rotation.
This recipe is wonderful. We’ve shared it with our readers for our 21-Day Vegan Challenge. Thanks again.
These were super yummy and very easy to make. Made enough for dinner, and lunch tomorrow. Going to freeze the last 2 for later. I used whole wheat tortillas, and they turned out great.
Loved these burritos for Meatless Monday!! 😀 SO FREAKIN GOOD. I hope you don’t mind I shared it out on my Fb page. (with a link back to you of course 🙂 )
Great recipe!! Your pictures are mouthwatering- I am making these tonight 😉
I have a meatless burrito that uses quinoa instead of the rice. http://doubletherecipe.com/2016/04/11/grilled-black-bean-quinoa-burrito/
Thanks for sharing a great recipe!
quick question! What kind of rice did you use?
Thank yoU!
I used basmati rice. It’s light and fluffy and we enjoy it more than any other rice but feel free to use any type of rice you have on hand!
Has anyone configured the nutritional value of this recipe, yet?
I’ve updated the post with the Nutritional Info. Enjoy! 🙂
Hi, Layla! This looks like a great recipe! I had one question, though. Approximately how many servings does this recipe make?
Also, I noticed a small typo. You wrote “line” instead of “lime”. Just a friendly heads-up! 🙂
I made these tonight and they were a huge hit! And it was a really easy recipe to convert to vegan. Thanks so much!
I made this today, it was super easy and my husband didn’t notice the absence of meat. I used Olive Oil instead of butter, added a heaping spoonful of chopped garlic and a dash of cayenne pepper. I also used frozen corn instead of canned. It was a hit and I will make it again.
I made this meal for a friend. It was so quick and easy and great to reheat! My friend totally enjoyed it!
I just made this today, with a little adjustments. Since I am not a fan of bell peppers I removed that part out and added chopped cabbage. All in all this was such a quick and easy yet very delicious recipe!
Deliciously healthy!! Thanks for sharing. We are looking forward to trying this soon. Looks like we might even have leftovers. yum!
Delicious! Thank you!
Made these tonight with very minor changes. They turned out better than my husband expected. He was a bit concerned with the no meat aspect but we really enjoyed them.
Thank you!
Do i drain the corn?
Yes. Enjoy! 🙂
These are amazing! My hubby, toddler son, and I all love them! I am getting ready to make some for a freezer meal exchange. What is the best way to reheat from freezing.
These were so great! Even my meat-loving husband was impressed! Definitely making these again.
I just made these for dinner. They are amazing! I did half with oil in the pan and half without. I prefer a little leas crisp with mine, but either way I will be making these again. Cheap, easy, decently healthy, and it will keep two people fed for a couple of days. Thanks for sharing 🙂
We love burritos and these would be a huge hit at our house- they look wonderful and so delicious! Love how colorful and bright everything looks – yum!
Thanks Kelly!
I’m thinking these need to make an appearance at my house pretty soon!! 🙂 They look fantastically delish!
Oh I just love the way your burritos look, I bet they are amazing. I am a big fan of burritos too.
Thanks Cheri!
Mmmm, it’s like you read my mind and knew I was craving mexican food! Love the grill marks these have. Yum!
Thanks Natalie! 🙂
Burritos are amazing! I have them at least once a week. Had no idea that you could freeze them! Genius!
This is something I would enjoy for the lunch too! Yum!
Anything I can wrap, squeeze and bite…like very much! Your burritos look perfect, great photographs too! 🙂 ela
Thanks Ela!
burritos, fajitas, anything Mexican – I’m addicted. These burritos of yours look nothing short of fantastic.
Yes, Mexican all the way! Thanks Maureen 🙂
Love crispy burritos! And the colors and flavor here look so delicious, so pretty!
Thanks Nicole! 🙂
what a perfect meatless dish!! I love how all those veggies + rice keep it hearty
Thanks Christine!
Mmm these look delicious. I might have to make these next time I’m craving Chipotle (which is pretty often).
I’m sure you will love them Sam!