With just 5 simple and nutritious ingredients, you can make these Vegetarian Rice and Bean Burritos for family dinner. They’re great to make-ahead too!

Rice and Bean Burritos

This is a budget-friendly family dinner that tastes delicious and is easy to put together. Which checks all the boxes in my book! And since my family all love Mexican flavors and black beans, these Rice and Bean Burritos are one of our go-to Tuesday night dinners.

I like to make the rice ahead of time (or buy it precooked!) so it’s ready when I’m ready to assemble the burritos—and the rest of the ingredients are basically ready to go without any work!

Plus, I know firsthand how hard it can be to get a nutritious meal onto the table at the end of the day when everyone is tired, so this quick vegetarian burrito recipe is a great option. It has complete protein from the combination of brown rice and black beans, and literally is all about assembling—and it can be served deconstructed, too. So fast and easy!

Ingredients You Need

These vegetarian burritos contain the following ingredients so you know what you have on hand.

• Fully cooked rice: I’m showing this recipe with brown rice, but you can use any cooked rice you prefer. You can make the rice up to 5 days ahead and store it in a container in the fridge until ready to use, or buy precooked rice from the store.
• Black beans: Canned beans are an easy staple to keep on hand. I drain them and rinse them to freshen them up from the can.
• Shredded cheese: I usually use cheddar, but a Mexican blend works, too.
• Salsa: I like to use smooth, pureed salsa so the veggies blend in (which avoids either of my kids trying to pick out chunks of onion!). Pick a salsa that you like the flavor of since that’s going to be the main flavoring for these rice and bean burritos.
• Tortillas: I use fajita-size whole wheat tortillas here since they are a nice size for little kids.

Step-by-Step Instructions

Here’s a look at the simple process involved in making these rice and bean burritos. Scroll down to the end of the post for the full specifics.

1. Stir together all the ingredients except the tortillas in a medium bowl.
2. Add ½ cup of the bean and rice mixture to the center of each warmed flour tortilla (I use fajita size).
3. Fold in the sides.
4. Roll up. Place, seam-side-down, onto a parchment-lined baking sheet. Warm them in the oven to warm through.

What’s the best way to warm tortillas?

You can warm each tortilla one by one in the microwave for about 10 seconds. Or wrap a whole stack in a damp paper towel and warm for about 30-45 seconds, flipping over halfway through. Wrap the stack in a clean kitchen towel so they stay warm when you make them one by one. Remove one tortilla at a time and make each burrito.

Make-Ahead Vegetarian Burritos

You can make these burritos, up through Step 5. Wrap each separately in plastic or foil and store in a zip top bag and freeze for up to 3 months. To serve, remove the wrapping and warm in the oven for 10-15 minutes or 60-90 seconds in the microwave (flipping over halfway through), or until warm.

TIP: You can also make them ahead and store in the fridge in an airtight container for 2-3 days in the fridge. Proceed with Step 6 to warm them through.

Best Tips for Success

• Pick a salsa that you like the flavor of since that’s going to be the main flavoring for these rice and bean burritos.
• These have the best texture when the rice is cooked until tender.
• Use fajita-size tortillas. Cut in half for the kids if needed.
• Serve the elements deconstructed to younger toddlers so it’s easier to eat.
• Be sure that the tortillas are warm before you try to fold them.
• Use tortillas labeled “soft” for ones that will be easiest to work with and for the kids to eat.
• To Make Ahead: After Step 4, you can cover the burritos and store in the fridge for up to 4 hours. Bake as directed for 10-12 minutes or warm quickly in a pan until warmed through.

I’d love to hear if you make the recipe and what your family though, so please comment below to share!

• Preheat the oven to 375 degrees F.

• Stir together all the ingredients except the tortillas in a medium bowl.

• Warm each tortilla one by one in the microwave for about 10 seconds. Or wrap the whole stack in a damp paper towel and warm for about 30 seconds. Remove one at a time from the towels.

• Add ½ cup of the bean and rice mixture to the center of each warmed flour tortilla (I use fajita size), fold in the sides, and roll up.

• Place, seam-side-down, onto a parchment-lined baking sheet.

• Warm them in the oven for about 8-10 minutes to warm through. (Or place, seam-side-down, in a greased pan over medium heat for about 2-3 minutes each, or for 30-60 seconds in the microwave.)

• To Make Ahead: After Step 4, you can cover the burritos and store in the fridge for up to 4 hours. Bake as directed for 10-12 minutes or until warmed through, or heat in a greased pan over medium heat or for 30-60 seconds in the microwave.
• Pick a salsa that you like the flavor of since that’s going to be the main flavoring for these rice and bean burritos.
• These have the best texture when the rice is cooked until tender.
• Use fajita-size tortillas for a burrito size that’s great for kids. Cut in half for the kids if needed.
• Serve the elements deconstructed to younger toddlers so it’s easier to eat.
• Be sure that the tortillas are warm before you try to fold them.
• Use tortillas labeled “soft” for ones that will be easiest to work with and for the kids to eat.

Serving: 1burrito, Calories: 258kcal, Carbohydrates: 35g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 527mg, Potassium: 218mg, Fiber: 3g, Sugar: 2g, Vitamin A: 294IU, Vitamin C: 1mg, Calcium: 186mg, Iron: 2mg