I made an Easy Vegetarian Burrito from leftover rice and beans that somehow tastes way fancier than it should, and I guarantee you’ll want to steal it for dinner tonight.

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I’m obsessed with this Vegetarian Burrito because it solves dinner with zero drama. I love the way humble pantry things turn into something loud and satisfying.

This Bean And Rice Burrito Recipe sounds basic but delivers bright, smoky, spicy notes and that chewy, pillowy wrap. I adore the contrast of tender canned black beans and crisp bits of onion in a big fold of large flour tortillas.

But it’s not mushy or boring. It’s bold, fast, and endlessly customizable.

Seriously, I could eat one and then another. No regrets.

Pure pantry magic, no fuss, maximum flavor every single night now.

Ingredients

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Big, soft wraps that’ll hold everything.
Starchy rice base, it’s filling and comfy.
Beans give protein, creamy hearty bites.
Onion adds sweet crunch and aroma.
Garlic, it’s punchy savory depth.
Bell pepper adds color, crisp sweetness.
Oil helps sauté and adds richness.
Cumin brings warm, earthy background notes.
Chili powder gives gentle smoky heat.
Smoked paprika adds optional smoky warmth.
Salt brings balance and brightens flavors.
Black pepper adds tiny spicy pops.
Broth loosens filling, keeps it moist.
Corn gives sweet pops and texture.
Tomato or salsa adds bright acidity.
Cilantro offers fresh herbal lift, optional.
Lime juice adds tangy, citrus brightness.
Avocado or guac adds creamy cooling richness.
Vegan cheese gives melty, comforting bite.
Plus jalapeno brings heat, use sparingly.

Ingredient Quantities

Large flour tortillas, 4 to 6 (10 inch)

Cooked rice, 2 cups (leftover or freshly cooked)

Canned black beans or pinto beans, 1 15 oz can, drained and rinsed

Onion, 1 small, diced

Garlic, 2 cloves, minced

Bell pepper, 1 medium, diced (any color)

Olive oil or neutral oil, 1 tablespoon

Ground cumin, 1 teaspoon

Chili powder, 1 teaspoon

Smoked paprika, 1/2 teaspoon (optional but nice)

Salt, 1 teaspoon (adjust to taste)

Black pepper, 1/2 teaspoon

Vegetable broth or water, 1/4 cup (to loosen filling)

Frozen or canned corn, 1/2 cup, drained

Tomato, 1 medium, diced or 1/2 cup salsa instead

Fresh cilantro, 1/4 cup chopped (optional)

Lime juice, 1 tablespoon

Avocado or guacamole, 1 medium avocado or 1/2 cup guac

Vegan shredded cheese, 1/2 cup (optional)

Jalapeno, 1 small, finely chopped (optional for heat)

How to Make this

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1. Heat oil in a large skillet over medium heat; add diced onion and bell pepper and cook 4 to 5 minutes until softened and a little golden.

2. Stir in minced garlic, cumin, chili powder, smoked paprika, salt and black pepper; cook 30 seconds until fragrant but not burned.

3. Add drained beans, cooked rice, corn, and the 1/4 cup vegetable broth or water; mash some of the beans with the back of a spoon so filling holds together, then simmer 2 to 3 minutes until warmed and a bit saucy.

4. Fold in diced tomato (or 1/2 cup salsa), lime juice and chopped cilantro if using; taste and adjust salt, pepper or chili powder for your preference.

5. If you want it creamier, stir in sliced avocado or 1/2 cup guacamole now, or keep avocado for topping. If using vegan cheese, sprinkle it in so it melts into the warm filling.

6. Warm tortillas in a dry skillet 20 seconds per side or wrap in a damp towel and microwave 20 to 30 seconds so they’re pliable and won’t crack.

7. Lay a warm tortilla flat, spoon about 1/2 to 3/4 cup of the bean and rice mixture down the center, leaving space at the edges. Top with extra salsa, avocado, jalapeno, cilantro or vegan cheese if you like.

8. Fold the sides in, then roll from the bottom to form a burrito, tucking in as you go. For a tighter seal, fold in the ends last.

9. Optional crisping: place seam-side down in a hot skillet and press with a spatula for 1 to 2 minutes per side until golden and slightly crisp.

10. Serve immediately with lime wedges, extra salsa, guacamole or a simple salad. Leftovers keep well refrigerated for 3 to 4 days and reheat in a skillet or microwave.

Equipment Needed

1. Large skillet (10 to 12 inch) for cooking the filling and crisping the burritos, nonstick or cast iron works best
2. Spatula or turner to stir, mash beans a bit, and press burritos when crisping
3. Cutting board for the onion, pepper, tomato and chopping cilantro
4. Chef’s knife or sharp kitchen knife for dicing and slicing
5. Measuring spoons and 1/4 cup measure for spices, lime juice and broth or water
6. Can opener and a fine-mesh strainer or colander to drain and rinse the beans and corn
7. Wooden spoon or sturdy spoon for mashing beans and stirring the filling
8. Clean kitchen towel or microwave-safe plate/towel (to wrap tortillas) or a second dry skillet to warm tortillas quickly

Use what you’ve already got, no need to buy fancy gear.

FAQ

Q: Can I make these ahead and reheat them later?

A: Yes. Fill and roll the burritos, wrap each tightly in foil or plastic wrap, and refrigerate up to 3 days. To reheat, unwrap and warm in a 350F oven for 15 to 20 minutes or microwave (tight wrap removed) for 1 to 2 minutes, flipping once. If frozen, wrap in foil and freeze up to 2 months, thaw overnight then reheat the same way.

Q: How do I stop the burrito from getting soggy?

A: Keep wet ingredients separate until serving when possible. Drain and rinse beans well, squeeze excess moisture from salsa or avoid very watery tomatoes, and spread rice and beans in a thin layer so steam can escape. Toasting the assembled burrito in a dry skillet or oven helps seal it and gives a crispy shell that fights sogginess.

Q: Can I swap ingredients like the beans, rice or cheese?

A: Totally. Use pinto or kidney beans, quinoa or cauliflower rice, and regular cheese if you arent vegan. You can add roasted veggies, tofu crumbles, or cooked sweet potato. Just adjust seasoning and liquid a bit so the filling isnt dry or too wet.

Q: How spicy are these and how do I control the heat?

A: The recipe is mildly spiced thanks to chili powder and cumin. Add the finely chopped jalapeno or extra chili powder if you want heat, or skip the jalapeno and use mild chili powder to keep it kid friendly. A squeeze of lime and avocado will mellow any spiciness too.

Q: Any tips for folding burritos so they dont fall apart?

A: Warm the tortilla first so it’s pliable, put the filling in a narrow line across the center, fold the short sides in, then roll from the near edge over and tuck as you go. If needed, grill the seam-side down in a skillet for a minute to seal it closed.

Q: Is this recipe vegan friendly?

A: Yes, as written it's vegan if you use vegan shredded cheese or skip the cheese. Use plant based sour cream or skip dairy toppings. Everything else is naturally plant based.

Vegetarian Bean And Rice Burrito Recipe Substitutions and Variations

Tortillas:
- Whole wheat or spinach tortillas for more fiber and a bit of green flavor
- Large corn tortillas folded double if you want gluten free-ish option (watch for tearing)
- Large lettuce leaves or collard greens for a lighter, low carb wrap
Cooked rice:
- Quinoa for extra protein and a nuttier bite
- Cauliflower rice if you’re cutting carbs, use raw riced cauliflower lightly sautéed
- Farro or bulgur for chew and whole grain texture
Black or pinto beans:
- Cooked lentils for a different texture and extra iron
- Refried beans for creamier filling and easy spreading
- Chopped roasted chickpeas for a little crunch and nuttiness
Avocado or guacamole:
- Sliced ripe tomato plus a drizzle of olive oil if avocados are out of season
- Hummus for creaminess with extra protein
- Plain dairy or soy yogurt mixed with lime and cilantro for tangy, cheaper option

Pro Tips

1) Warm the tortillas longer than you think. If theyre even a little cold they crack when you roll. Wrap them in a damp towel and microwave in 20 second bursts, or heat in a skillet and keep them covered so they stay soft.

2) Don’t over-mash the beans. Mash just enough so the mix sticks together but still has some whole beans for texture. Over-mashed = mushy, boring burrito.

3) Toast the spices in the oil with the onion for 30 to 45 seconds before adding the beans. It wakes up the cumin and paprika and makes the whole filling taste deeper. Watch closely though, garlic burns fast so add it last.

4) If you want a creamier, richer filling stir in avocado or vegan cheese off the heat so it doesn’t get oily. For meal prep, pack avocado or guac separately and add when reheating to keep it fresh and green.

Vegetarian Bean And Rice Burrito Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made an Easy Vegetarian Burrito from leftover rice and beans that somehow tastes way fancier than it should, and I guarantee you'll want to steal it for dinner tonight.

Servings

servings

Calories

555

kcal

Equipment: 1. Large skillet (10 to 12 inch) for cooking the filling and crisping the burritos, nonstick or cast iron works best
2. Spatula or turner to stir, mash beans a bit, and press burritos when crisping
3. Cutting board for the onion, pepper, tomato and chopping cilantro
4. Chef’s knife or sharp kitchen knife for dicing and slicing
5. Measuring spoons and 1/4 cup measure for spices, lime juice and broth or water
6. Can opener and a fine-mesh strainer or colander to drain and rinse the beans and corn
7. Wooden spoon or sturdy spoon for mashing beans and stirring the filling
8. Clean kitchen towel or microwave-safe plate/towel (to wrap tortillas) or a second dry skillet to warm tortillas quickly

Use what you’ve already got, no need to buy fancy gear.

Ingredients

Large flour tortillas, 4 to 6 (10 inch)
Cooked rice, 2 cups (leftover or freshly cooked)
Canned black beans or pinto beans, 1 15 oz can, drained and rinsed
Onion, 1 small, diced
Garlic, 2 cloves, minced
Bell pepper, 1 medium, diced (any color)
Olive oil or neutral oil, 1 tablespoon
Ground cumin, 1 teaspoon
Chili powder, 1 teaspoon
Smoked paprika, 1/2 teaspoon (optional but nice)
Salt, 1 teaspoon (adjust to taste)
Black pepper, 1/2 teaspoon
Vegetable broth or water, 1/4 cup (to loosen filling)
Frozen or canned corn, 1/2 cup, drained
Tomato, 1 medium, diced or 1/2 cup salsa instead
Fresh cilantro, 1/4 cup chopped (optional)
Lime juice, 1 tablespoon
Avocado or guacamole, 1 medium avocado or 1/2 cup guac
Vegan shredded cheese, 1/2 cup (optional)
Jalapeno, 1 small, finely chopped (optional for heat)

Directions

Heat oil in a large skillet over medium heat; add diced onion and bell pepper and cook 4 to 5 minutes until softened and a little golden.
Stir in minced garlic, cumin, chili powder, smoked paprika, salt and black pepper; cook 30 seconds until fragrant but not burned.
Add drained beans, cooked rice, corn, and the 1/4 cup vegetable broth or water; mash some of the beans with the back of a spoon so filling holds together, then simmer 2 to 3 minutes until warmed and a bit saucy.
Fold in diced tomato (or 1/2 cup salsa), lime juice and chopped cilantro if using; taste and adjust salt, pepper or chili powder for your preference.
If you want it creamier, stir in sliced avocado or 1/2 cup guacamole now, or keep avocado for topping. If using vegan cheese, sprinkle it in so it melts into the warm filling.
Warm tortillas in a dry skillet 20 seconds per side or wrap in a damp towel and microwave 20 to 30 seconds so they’re pliable and won’t crack.
Lay a warm tortilla flat, spoon about 1/2 to 3/4 cup of the bean and rice mixture down the center, leaving space at the edges. Top with extra salsa, avocado, jalapeno, cilantro or vegan cheese if you like.
Fold the sides in, then roll from the bottom to form a burrito, tucking in as you go. For a tighter seal, fold in the ends last.
Optional crisping: place seam-side down in a hot skillet and press with a spatula for 1 to 2 minutes per side until golden and slightly crisp.
Serve immediately with lime wedges, extra salsa, guacamole or a simple salad. Leftovers keep well refrigerated for 3 to 4 days and reheat in a skillet or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.