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

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

Crispy Black Bean and Rice Burritos

4.5 from 22 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 309kcal
Author: Layla


  • 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


  • 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.

  • 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.

  • 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 or salsa.


Serving: 1g | Calories: 309kcal | Fat: 10.1g | Saturated Fat: 3.7g | Cholesterol: 14.9mg

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


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    Christine Shaffer

    These look AMAZING!! Do you think these can be made with Corn Tortillas instead of Flour? Please let me know, thanks!


    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!

    Valerie Rivera

    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.

    S. Stewart

    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.

    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.

    Donna Ausmus

    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!

    Great Taste Skinny Waist

    Deliciously healthy!! Thanks for sharing. We are looking forward to trying this soon. Looks like we might even have leftovers. yum!


    Delicious! Thank you!

    Elizabeth N.

    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?


    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!


    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.

    Natalie @ Tastes Lovely

    Mmmm, it’s like you read my mind and knew I was craving mexican food! Love the grill marks these have. Yum!

    Chris @ Shared Appetite

    Burritos are amazing! I have them at least once a week. Had no idea that you could freeze them! Genius!

    Angie@Angie's Recipes

    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

    Maureen | Orgasmic Chef

    burritos, fajitas, anything Mexican – I’m addicted. These burritos of yours look nothing short of fantastic.


      Yes, Mexican all the way! Thanks Maureen 🙂

    Nicole ~ Cooking for Keeps

    Love crispy burritos! And the colors and flavor here look so delicious, so pretty!

    Christine @ Cooking with Cakes

    what a perfect meatless dish!! I love how all those veggies + rice keep it hearty

    Sam @sugarspunrun

    Mmm these look delicious. I might have to make these next time I’m craving Chipotle (which is pretty often).