Crispy Vegetarian Black Bean and Rice Burritos Recipe
Introduction
Crispy Vegetarian Black Bean and Rice Burritos are a quick, satisfying meal perfect for any day of the week. Packed with flavorful beans, fresh veggies, and melty cheese, these burritos offer a delicious blend of textures in every bite.
Ingredients
- 1 15 oz can 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 cups mozzarella or Mexican blend shredded cheese
- 2 cups cooked rice (optional)
- 8 medium flour tortillas
- Oil or cooking spray for pan
Instructions
- Step 1: Heat a large skillet over medium heat. Add black beans, corn, bell pepper, onion, cilantro, butter, lime juice, and all the spices. Sauté for 2-4 minutes on high heat. Remove from heat and set aside.
- Step 2: Lay a tortilla flat on a plate or counter. Place 1/4 cup of the bean mixture, 1/4 cup cooked rice, and 2-3 tablespoons shredded cheese in the center, leaving 2-3 inches of space around the edges. Fold over the edges and roll to wrap the burrito. Repeat for all 8 tortillas.
- Step 3: Heat a large skillet or pan over medium heat and add 1 teaspoon of oil. Place the wrapped burritos in the skillet and cook for 1-2 minutes per side until golden brown and crispy. For grill marks, use a ridged griddle pan.
- Step 4: Serve the burritos warm alongside sour cream, salsa, creamy cilantro sauce, or a quick chipotle sauce for added flavor.
Tips & Variations
- Use brown rice or quinoa for a healthier grain option.
- Add diced avocado or jalapeños inside the burrito for extra creaminess or heat.
- For a vegan version, substitute the cheese with a plant-based alternative and use oil instead of butter.
- Make the filling spicier by adding chili powder or hot sauce to the bean mixture.
Storage
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through and crispy, or microwave for 1-2 minutes then crisp in a skillet. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans or do I need to cook them from dry?
Canned black beans work perfectly and save time. Just be sure to drain and rinse them well before using.
Can I prepare these burritos in advance?
Yes, you can assemble the burritos ahead of time and refrigerate them un-toasted for up to a day. Toast them just before serving to keep them crispy.
Print
Crispy Vegetarian Black Bean and Rice Burritos Recipe
- Total Time: 15 minutes
- Yield: 8 servings (8 burritos) 1x
- Diet: Vegetarian
Description
These Crispy Vegetarian Black Bean and Rice Burritos are a quick and delicious meal perfect for any day of the week. Packed with seasoned black beans, fresh vegetables, melted cheese, and optional rice, these burritos deliver a satisfying crunch and flavorful bite with every crispy skillet toast. Easy to prepare in under 15 minutes, they make a great meatless option that’s perfect for lunch or dinner.
Ingredients
Filling
- 1 (15 oz) can 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
- Juice of 1 lime
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additions
- 1.5 cups shredded mozzarella or Mexican blend cheese
- 2 cups cooked rice (optional)
- 8 medium flour tortillas
For Cooking
- Oil or cooking spray for the pan (about 1 teaspoon)
Instructions
- Prepare the filling: Heat a large skillet over medium heat. Add the black beans, corn, chopped bell pepper, chopped onion, chopped cilantro, butter or oil, lime juice, and all the spices (paprika, garlic powder, onion powder, cumin, salt, and black pepper). Sauté for 2 to 4 minutes on high heat until the mixture is warmed through and fragrant. Remove from heat and set aside.
- Assemble the burritos: Lay one flour tortilla flat on a plate or counter. Spoon approximately 1/4 cup of the bean mixture onto the center of the tortilla. Add 1/4 cup of cooked rice if using, and top with 2 to 3 tablespoons of shredded cheese. Leave about 2 to 3 inches of space from the edges and corners to allow easy wrapping. Fold in the sides and roll up the burrito tightly. Repeat this process with the remaining tortillas and filling.
- Cook the burritos to crisp: Heat a large skillet or pan over medium heat and add about 1 teaspoon of oil. Place the wrapped burritos seam side down on the skillet. Cook for 1 to 2 minutes on each side, pressing lightly, until all sides are golden brown and crispy. If you have a ridged griddle pan, you can use that to create grill marks or ridges on the burritos for an extra crispy texture.
- Serve warm: Serve the crispy burritos warm with your choice of sour cream, salsa, creamy cilantro sauce, or a quick 5-minute chipotle sauce to complement the flavors.
Notes
- You can substitute black beans with pinto or kidney beans if preferred.
- Using cooked rice is optional, but it adds extra bulk and texture.
- For a vegan version, replace butter with oil and omit cheese or use a vegan cheese alternative.
- Leftovers can be refrigerated and reheated in a skillet or oven to maintain crispiness.
- Adjust seasoning to taste, especially salt and lime juice, to fit your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Black bean burritos, vegetarian burritos, crispy burritos, skillet burritos, quick Mexican recipes, easy vegetarian dinner
