Sometimes a homemade burrito recipe can be daunting and time-consuming. Not this one! You can make this one in a half hour or less and still enjoy a lot of great flavors.
Recipe Ingredient Notes
To make crispy bean and cheese burritos, you will need the following ingredients:
- Brown Rice: one 3.5-ounce boil in bag
- Salsa: your choice
- Cilantro
- Avocado
- Lime juice
- Flour tortillas
- Mexican-blend shredded cheese
- Black Beans: one 15.5-ounce can, drained and rinsed
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Saucepan (Medium)
- Colander
- Mixing Bowl (Medium)
- Spatula
- Skillet
- Chef Knife
- Measuring Cups and Spoons
How to Make Crispy Bean and Cheese Burritos
- Cook the boil in bag brown rice according to package directions, about 10 minutes.
- Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
- Put the diced avocado in a bowl. Add the fresh lime juice and toss well. Set aside.
- Place the six tortillas on a work surface. Sprinkle ⅓ cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with ¼ cup of black beans.
- Then place a heaping ⅓ cup of the rice mixture over the beans.
- Divide the avocado over the six tortillas.
- Fold up opposite sides and then the bottom and roll up to enclose the filling.
- Coat the top and bottom of the burritos with non-stick cooking spray.
- Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp.
- Turn the burritos and cook another minute until golden brown.
- Repeat with 3 remaining burritos.
Storage Suggestions
Burritos can be stored in the following situations:
- Refrigerator: Once cooled down to room temperature, burritos can be stored in an airtight container for 4-5 days in the refrigerator.
- Freezer: Frozen burritos are best when enjoyed within one month, but they can last up to 3 months in the freezer.
Freezer Meal Prep
Once all the burritos are made and cool, wrap them tightly in aluminum foil. In addition, we wrap each burrito in plastic wrap over the aluminum foil. Then, place them in a freezer-safe Ziplock bag. Write the date and recipe name on the bag. Place in the freezer until you need them.
You can reheat burritos in the microwave or the oven. Microwave frozen burritos for 1-2 minutes. In the oven, you can reheat them them at 350℉ for 20-25 minutes. Burritos can either be wrapped in foil individually, or place foil over the whole pan. Burritos should be covered in foil for half the time it takes to reheat. Remove the foil half-way through the reheating process.
Enjoy More Delicious Meatless Meals
Meatless doesn’t have to mean that it isn’t full of flavor. Check out our comprehensive collection of meatless main dishes here.
- 7 Layer Dip Burritos
- Creamy Spinach Enchiladas
- Instant Pot Three Bean Enchilada Casserole
- Mediterranean Bowls
- Sweet Potato Taco Bowls
- Three Bean Enchiladas
Crispy Bean and Cheese Burritos Recipe
Ingredients
- 1 3.5 ounce boil in bag brown rice
- 1 cup salsa
- ⅓ cup cilantro, chopped
- 1 avocado, diced
- 1 Tablespoon lime juice
- 6 soft taco flour tortillas
- 2 cup Mexican blend cheese, shredded
- 1 15.5 ounce can black beans, drained and rinsed
Equipment
Instructions
- Cook the boil in bag brown rice according to package directions, about 10 minutes.
- Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
- Put the diced avocado in a bowl. Add the fresh lime juice and toss well. Set aside.
- Place the six tortillas on a work surface. Sprinkle ⅓ cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with ¼ cup of black beans.
- Then place a heaping ⅓ cup of the rice mixture over the beans.
- Divide the avocado over the six tortillas.
- Fold up opposite sides and then the bottom and roll up to enclose the filling.
- Coat the top and bottom of the burritos with non-stick cooking spray.
- Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp.
- Turn the burritos and cook another minute until golden brown.
- Repeat with 3 remaining burritos.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These look great, but I am wondering about the cheese. It calls for 1 cup in the recipe, but the directions say to put 1/3 cup on each of six tortillas. Should there be 2 cups of cheese or do you mean 1/6 cup per? Not a huge deal, just wondering. 🙂
Hi Grace. Thanks so much for catching that. We added about 1/3 cup to each burrito, so the recipe now reads 2 cups of cheese. If you have a hard time rolling up the tortilla, you could reduce the cheese slightly. Hope this helps!!
Can you freeze and reheat? They sound great for quick lunches!
Everything should freeze fine except for the avocado. They turn dark pretty fast. You could leave them out and add them at the end.
Oh my! These were just delicious. I used a bagged microwave brown rice (so easy!) and I always use a salsa with corn and red beans in it. Yum! For cheese I used a cheddar mix as well as pepper jack, and it gave it just the right zing. I didn’t use spray, but put a little oil in the pan, and it worked very well. I need to practice folding the tortillas though! ?. The flavors of the cilantro and avocado with the lime juice made this very flavorful. Thank you for sharing this wonderful recipe!
Hi Lynne. Thanks so much for taking the time to leave us a nice comment on these burritos. It’s always fun to hear how everyone tweaks recipes for their family and liking. Have a great week and thanks for stopping by SixSistersStuff.com.
Hi! Just wondering how much cooked rice this would be equivalent to if we didn’t buy the boil in a bag rice. Thanks!
It’s about 1 1/2 – 2 cups cooked rice.
I had this tonight for dinner omg it was amazing would have took a picture but me and my husband were hungry and totally forgot. Thanks for sharing this was so good!
Such a lovely recipe, very quick..easy and filling for the whole family. 😋👍
I can’t wait to make this but I want to add a protein. Do you think some shredded chicken would be ok to add?
Shredded chicken would be great in these burritos.
These are amazing. Best I’ve ever tasted. We love them. The cilantro, which I wasn’t sure about, adds a very necessary freshness to the dish. Well Done !
Hi Carol. We are so glad you like these burritos. They are one of our favorites!
Had your Crispy Bean and Cheese burritos for supper on homemade gluten free tortillas. Mmm good! Will make again. Thank you so much.
Making today for some families. How would they reheat?
These can easily be reheated in the microwave.
Can you use pintos if you don’t have black beans on hand?
Sure, Pinto beans work great too. This is one of those recipes that you can adapt to what ingredients you have on hand. Have a great week.
This recipe was a hit with everyone.