There’s something incredibly satisfying about wrapping up hearty, flavorful ingredients in a warm tortilla. This Beef and Rice Burritos Recipe brings together tender seasoned beef, fluffy rice, and melty cheese for a meal that’s cozy and bursting with flavor—perfect for any night of the week.
Jump to:
Why You'll Love This Recipe
I’ve made this beef and rice burritos recipe more times than I can count, and it never fails to hit the spot. It’s one of those dishes that manages to feel both fresh and comfortingly familiar, making it a family favorite in my kitchen.
- Simple Ingredients, Big Flavor: This recipe uses everyday pantry staples but comes together with rich, satisfying flavor that doesn’t feel basic at all.
- Easy to Customize: Whether you want to add veggies, spice it up, or swap ingredients, this burrito base makes it simple to tailor to your taste.
- Perfect for Meal Prep: You can make these in advance, freeze extras, and enjoy homemade burritos all week.
- Kid-Friendly and Crowd-Pleasing: The mild seasoning and cheesy filling mean even picky eaters often ask for seconds.
Ingredients & Why They Work
Each ingredient in this beef and rice burritos recipe plays a key role—flavor, texture, or balance. Choosing good quality basics will make your burritos shine, and I always recommend fresh spices and shredded cheese made from real cheddar for the best results.
- Ground beef: Use lean ground beef for rich flavor without extra grease; browning it well adds depth to the filling.
- Brown rice: It has a lovely nuttiness and holds up well inside the burrito for hearty texture.
- Onion and garlic: These aromatics build the flavor base and add sweetness and warmth.
- Black beans: Not just for protein, they keep the filling moist and add earthy notes.
- Cheddar cheese: Melts smoothly, tying all the elements together with creamy richness.
- Chili powder and cumin: Classic spices that bring that unmistakable southwestern vibe.
- Whole wheat tortillas: Tender but sturdy enough to hold the fillings without tearing.
Make It Your Way
One of the things I love about this Beef and Rice Burritos Recipe is how flexible it is. You can easily swap in your favorite veggies, spice level, or cheese, making this your own little creation every time you make it.
- Add Veggies: I often cook up some sliced bell peppers or grated zucchini with the beans to sneak in extra greens—no one notices, but it adds great texture and nutrition.
- Spice it Up: Love heat? Toss in some diced jalapeños or a pinch of cayenne in the filling, or add a splash of your favorite hot sauce when serving.
- Double Up: Need more burritos? Just double the recipe and bake them in the oven instead of frying for easy batch cooking.
- Dairy-Free Option: Use a dairy-free cheese or skip it entirely, adding guacamole for creaminess instead.
Step-by-Step: How I Make Beef and Rice Burritos Recipe
Step 1: Cook Your Rice Just Right
I always start by cooking the brown rice according to package instructions—fluffy brown rice sets the perfect foundation. While it’s cooking, I prep all my other ingredients. If you want to speed things along, you can even use leftover rice from the fridge, which also helps your burritos hold together better.
Step 2: Sauté the Flavor Base
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent—this step really builds the savory depth. Then, add the minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic burn—gentle heat here is key for flavor.
Step 3: Bring It All Together with Beans and Spinach
Next, toss in the black beans, chopped spinach, chili powder, cumin, paprika, salt, and pepper. Stir it all around and let the beans warm through and the spinach wilt slightly, about 2-3 minutes. This mix really shows how simple ingredients can make a comforting, delicious filling.
Step 4: Assemble Your Burritos
Lay out a whole wheat tortilla, then spoon in roughly ⅓ cup of rice, ⅓ cup of the bean mixture, and sprinkle a generous ¼ cup of shredded cheddar cheese. Getting the balance right helps you end up with a burrito that’s easy to roll but still packed full.
Step 5: Master the Burrito Roll
Fold the sides of the tortilla in, then fold the bottom up over the filling and roll tightly until closed. A tight wrap prevents spills when cooking or eating later. It takes a little practice, but once you get the hang of tucking in those edges, you’ll be a pro!
Step 6: Sear for Crispy Perfection
Heat the remaining olive oil in your skillet over medium-high. Place each burrito seam-side down and cook 2-3 minutes per side until golden brown and crispy. This step makes all the difference—it gives you that beautiful texture contrast I absolutely adore.
Top Tip
I’ve found a few little tricks to perfect this Beef and Rice Burritos Recipe every time, and I’m excited to share them so your burritos turn out just right.
- Don’t Overfill: It’s tempting to pack your burrito, but overstuffing makes rolling tricky and can cause tearing or spills during frying.
- Warm Your Tortillas: Heat them briefly in a dry pan or microwave before assembling—you’ll find they fold and roll more easily without cracking.
- Sear on Medium-High Heat: This balance crisps the tortillas nicely without burning or drying out the filling.
- Let Burritos Rest: After cooking, a minute or two of rest helps the cheese set inside, so each bite stays together beautifully.
How to Serve Beef and Rice Burritos Recipe
Garnishes
I love piling on fresh, colorful garnishes that brighten up each bite—sour cream feels necessary for richness; tangy pico de gallo adds brightness; and avocado or guacamole brings creaminess and a touch of indulgence. Fresh cilantro on top gives a pop of herbaceous flavor that’s pure magic.
Side Dishes
Pair these burritos with a light salad or some cilantro-lime rice for a refreshing balance. I also often throw together a quick corn salsa or roasted veggies to round out the meal. Chips and fresh salsa never fail either.
Creative Ways to Present
For gatherings, I like slicing the burritos in half and arranging them on a platter with bowls of toppings on the side, letting everyone customize to their heart’s content. You could also bake wrapped burritos with cheese sprinkled on top for a melty, casserole-like presentation that’s always a hit.
Make Ahead and Storage
Storing Leftovers
When I have leftover burritos, I wrap each tightly in plastic wrap to keep them together and store them in the fridge for up to three days. Reheating in the microwave, then giving them a quick sauté in a pan brings back that crispy exterior and melty cheese—almost like fresh again!
Freezing
These freeze wonderfully. I wrap burritos first in plastic, then foil, and label them clearly before popping them in the freezer. When you’re ready to enjoy, thaw in the fridge overnight—then reheat just like fresh. This is perfect for busy weeknights or batch cooking.
Reheating
I find reheating in the microwave for a minute or so, followed by a brief pan sear, gives you the best results: warm, melty insides with a crunchy, golden outside. It’s like a little gift to yourself after a long day.
Frequently Asked Questions:
Absolutely! White rice will work fine and will make the burritos a bit softer in texture compared to the nuttier, chewier brown rice. Choose based on your preference.
Warming your tortillas briefly before assembling—either in a dry skillet or microwave—makes them more pliable and less likely to tear. Also, don’t overfill them and fold the sides in tightly before rolling.
Definitely! Just skip the beef and use extra beans or add sautéed veggies like mushrooms or zucchini to bulk up the filling. The rice, beans, and cheese already provide great flavor and protein on their own.
I recommend microwaving the burrito until warm, then quickly searing it in a hot skillet for 2-3 minutes on each side to regain the crispy outside and melty cheese inside. It tastes as good as freshly made!
Final Thoughts
This beef and rice burritos recipe is one of those easy dishes that feels like a warm hug on a plate—flavorful, filling, and versatile. I hope you enjoy making it as much as I do, experimenting with your own variations, and sharing it with family or friends. Once you give this a try, it’ll probably become one of your trusted go-to meals, just like it is for me.
Print
Beef and Rice Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 7 burritos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
These bean and rice burritos are a hearty, flavorful vegetarian meal packed with protein and vibrant spices. Featuring brown rice, black beans, fresh spinach, and melty cheddar cheese, wrapped in whole wheat tortillas and pan-seared to a crispy finish, these burritos are perfect for a satisfying lunch or dinner. Customize with your favorite toppings for an extra burst of flavor.
Ingredients
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 (sharp white cheddar recommended)
- 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 the brown rice according to package instructions until fully cooked and fluffy; set aside.
- Sauté onions and garlic: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Add chopped onions and cook for about 5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Add beans, spinach, and spices: Stir in the black beans, chopped spinach, chili powder, cumin, paprika, salt, and pepper. Cook while stirring occasionally until the beans are heated through and the spinach is wilted, about 2-3 minutes.
- Assemble burritos: Lay a whole wheat tortilla flat on a clean surface. Add ⅓ cup cooked rice, ⅓ cup of the bean and spinach mixture, and ¼ cup shredded cheddar cheese. Repeat for all tortillas.
- Fold burritos: Fold the sides of each tortilla inward, then fold the bottom up over the filling. Roll tightly toward the top, tucking in the sides as you go to fully enclose the filling.
- Pan-sear burritos: Heat the remaining olive oil in the same skillet over medium-high heat. Place the burritos seam side down in the skillet and cook for 2-3 minutes per side until the tortillas are browned and crispy. Work in batches if necessary.
- Serve: Serve the burritos hot with your choice of optional toppings like salsa, avocado, sour cream, or cilantro for added flavor.
Notes
- Use brown rice for a nuttier flavor and extra fiber; white rice or yellow rice can be substituted.
- Black beans can be replaced with pinto beans or cooked dried beans if preferred.
- Sharp white cheddar is recommended, but you may use regular cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blends.
- Whole wheat tortillas provide whole grains, but any tortilla type is acceptable, including gluten-free versions.
- Add sautéed vegetables like peppers, zucchini, or onions to the bean mixture for more nutrition and flavor.
- Incorporate a small can of diced green chilies or add canned/frozen corn for extra texture.
- The recipe can be doubled to make 12-14 burritos. For a hands-off method, bake wrapped burritos seam side down in a 9x13 pan at 400 degrees Fahrenheit for 15 minutes instead of pan-searing.
- Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days. Reheat in the microwave and crisp in a skillet if desired.
- These burritos freeze well; wrap tightly with plastic and foil, label, and freeze. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 burrito
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg

Leave a Reply