This bean burrito is loaded with seasoned beans, rice, and cheese, wrapped tight and ready in about 20 minutes. A meatless dinner that's filling enough nobody notices.
I started making these on nights I wanted a meatless dinner but didn't want it to feel like I was settling for something lighter. Beans, seasoned well and mashed slightly, do a surprising amount of work here, both in flavor and in making the whole burrito feel substantial instead of like a sad vegetarian afterthought.
The method borrows a lot from how I'd season ground meat for tacos, just applied to canned beans instead. Cumin, chili powder, garlic, a little lime, and the beans end up tasting like they were the whole point of the meal rather than a stand-in for something else. Add rice, cheese, and whatever toppings you like, roll it up tight, and that's dinner.
This has become a regular weeknight option specifically because it's fast, cheap, and doesn't require a grocery run for anything unusual. Most of this comes straight out of the pantry.
➡️ You should try this recipe next: Turkey Taco Bowl Recipe (Easy, 25 Minutes)
Black beans. Canned beans work great here and save a lot of time. Rinse and drain them well before cooking, since the canning liquid can make the seasoning taste diluted.
Rice. White rice, brown rice, or cilantro lime rice all work well as the base inside the burrito. Cook it ahead or use leftovers to make this even faster.
Chili powder, cumin, and garlic powder. The core seasoning blend for the beans. This is basically the same seasoning you'd use on ground meat for tacos, just applied to beans instead.
Lime juice. Adds brightness and cuts through the richness of the beans and cheese. A little goes a long way.
Shredded cheese. Cheddar or a Mexican blend melts nicely once the burrito is warmed through, and helps hold everything together inside the wrap.
Large flour tortillas. Look for burrito-sized tortillas, which are larger than standard taco tortillas and make it much easier to fit and fold the filling without everything spilling out.
Salsa. Homemade or store-bought both work. A spoonful inside the burrito adds moisture and extra flavor.
Lettuce or shredded cabbage. Adds crunch and freshness against the warm, soft filling.
Sour cream or avocado. Either adds creaminess. Use one or both depending on what you have and prefer.
Oil for cooking. A small amount to lightly toast the outside of the burrito once it's rolled, which helps it hold together and adds a bit of texture.
For serving. Extra salsa, hot sauce, or a side of tortilla chips.
Heat a small amount of oil in a skillet over medium heat. Add the drained black beans, chili powder, cumin, garlic powder, salt, and a splash of water.
Cook for 5 to 6 minutes, stirring occasionally and mashing some of the beans with the back of a spoon, until the mixture thickens slightly and everything is well combined.
Stir in the lime juice and remove from heat.
Warm the tortillas briefly, either in a dry skillet or the microwave, to make them more pliable and less likely to tear.
Lay a tortilla flat and layer rice, seasoned beans, cheese, salsa, lettuce, and sour cream or avocado in the center third of the tortilla.
Fold in the two sides, then roll tightly from the bottom, tucking the filling in as you go.
If you'd like, place the rolled burrito seam-side down in a lightly oiled skillet over medium heat for 1 to 2 minutes per side, until lightly golden and warmed through.
Spoon on some homemade salsa or corn salsa for extra flavor, and this fits right into the same rotation as the turkey taco bowl if you're building out a week of Mexican-inspired dinners without repeating the same thing twice.
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Rinse and drain canned beans well. The canning liquid can dilute the seasoning and make the beans taste flatter than they should. A quick rinse under running water makes a real difference.
Warm the tortillas before filling. Cold tortillas crack and tear much more easily when you try to roll them. A few seconds in a dry skillet or a short zap in the microwave makes them far more pliable.
Don't overfill the burrito. It's tempting to load up on toppings, but too much filling makes it hard to roll tightly and more likely to fall apart when you eat it.
Roll it tightly. Fold in the sides first, then roll from the bottom, tucking the filling in as you go. A loosely rolled burrito is much more likely to fall apart.
Toast the outside if you have a couple extra minutes. Searing the rolled burrito in a lightly oiled skillet adds a nice light crunch and helps it hold its shape.
Make it a bean and rice bowl instead. Skip the tortilla entirely and serve the beans and rice in a bowl with all the same toppings for a lower-carb, fork-and-knife version.
Add corn. Stir a handful of corn into the seasoned beans for extra sweetness and texture.
Make it spicy. Add a diced jalapeño to the beans while they cook, or top the finished burrito with hot sauce.
Add sweet potato. Roasted, diced sweet potato mixed in with the beans adds a different texture and a bit of natural sweetness.
Make it a smothered burrito. Pour a bit of enchilada sauce over the finished, rolled burrito and top with extra cheese for a heartier, saucier version.
Black beans can be replaced with pinto beans or refried beans for a different texture and flavor.
Flour tortillas can be replaced with a gluten-free tortilla for a gluten-free version, or with a large lettuce leaf for a lower-carb, wrap-free option.
Rice can be replaced with quinoa or cauliflower rice for a different texture or a lower-carb option.
Shredded cheese can be left out entirely for a dairy-free version, or replaced with a dairy-free shredded cheese alternative.
Sour cream can be replaced with plain Greek yogurt for a higher-protein, lower-fat alternative with a similar tang.
Store assembled, unwarmed burritos wrapped tightly in foil or plastic wrap in the fridge for up to 3 days. It's best to store lettuce and other fresh toppings separately if you want to avoid them wilting.
Reheat wrapped burritos in the microwave for 1 to 2 minutes, or unwrap and warm in a skillet if you'd like the outside slightly crisped again.
These freeze well for up to 2 months. Wrap tightly in foil, then place in a freezer bag, leaving out very fresh ingredients like lettuce and avocado, which don't freeze well. Thaw in the fridge overnight before reheating.
Can I make these ahead for meal prep?
Yes, assemble the burritos and store them wrapped tightly in the fridge for a few days, or in the freezer for longer storage. Leave out very fresh toppings like lettuce and avocado if making ahead, and add those fresh right before eating instead.
Why does my burrito fall apart when I try to eat it?
This usually comes from overfilling or not rolling it tightly enough. Fold in the sides first, then roll snugly from the bottom, tucking the filling in as you go, and avoid piling on more filling than the tortilla can comfortably hold.
Can I freeze bean burritos?
Yes, wrap them tightly in foil and freeze for up to 2 months. Leave out fresh ingredients like lettuce and avocado before freezing, since they don't hold up well once thawed, and add those fresh after reheating instead.
Is this recipe vegetarian?
Yes, as written it's fully vegetarian. It's also easy to make vegan by skipping the cheese and sour cream, or using dairy-free alternatives in their place.
What toppings go well in a bean burrito?
Salsa, shredded cheese, lettuce, sour cream or avocado, and a squeeze of lime are a solid starting lineup, but feel free to add whatever you'd normally put on a taco or burrito.
This bean burrito is loaded with seasoned beans, rice, and cheese, wrapped tight and ready in about 20 minutes. A meatless dinner that's filling enough nobody notices.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Rinse and drain canned beans well so the seasoning isn't diluted.
Warm the tortillas before filling to prevent cracking.
Don't overfill, or the burrito will be difficult to roll and more likely to fall apart.
These freeze well, making them a good option to batch prep for busy weeks.
