Why This Burrito Belongs in Your Weekly Rotation
There’s a reason why bean and rice burritos never go out of style—they’re filling, fast, and flavorful. Whether you’re cooking on a budget or need a satisfying meatless meal, this recipe delivers warm comfort in every cheesy, handheld bite.
In 2024, interest in “quick vegetarian burrito recipes” surged by over 30%, especially in meal prep and freezer meal communities. These burritos meet all the marks: high in fiber, packed with plant protein, and made with affordable ingredients most people already have in their kitchen.
Make a batch once, enjoy them all week—or freeze for easy grab-and-go lunches.
What Makes These Burritos So Good
Rich and Cheesy
Every bite delivers melty cheddar wrapped in soft tortillas.
Nutrient-Dense
Beans and brown rice bring plant-based protein, fiber, and complex carbs.
Freezer-Friendly
Wrap, freeze, and reheat as needed—perfect for busy weeks.
Customizable
Adjust the heat, swap ingredients, or layer on veggies as you like.
Family-Approved
Kid-friendly flavor with hidden nutrition benefits.
Ingredients and Smart Substitutions
| Ingredient | Amount | Notes and Alternatives |
|---|---|---|
| Cooked brown rice | 2 cups | White rice or quinoa also work |
| Canned black or pinto beans, rinsed and drained | 1 (15 oz) can | Use homemade beans if preferred |
| Cheddar or Mexican blend cheese, shredded | 1½ cups | Use vegan cheese for dairy-free |
| Salsa (mild or medium) | ½ cup | Use enchilada sauce for a smoother texture |
| Ground cumin | 1 tsp | Optional but adds warmth |
| Garlic powder | ½ tsp | Or 1 clove fresh garlic, minced |
| Salt and pepper | To taste | Adjust depending on your salsa |
| Large flour tortillas (10-inch) | 6–8 | Gluten-free wraps for dietary needs |
| Optional add-ins | Corn, avocado, chopped spinach | Or hot sauce for spice lovers |
How to Make Cheesy Bean & Rice Burritos
Step 1: Prepare the Filling
In a large bowl, combine cooked rice, beans, 1 cup cheese, salsa, cumin, garlic powder, salt, and pepper. Stir until well mixed and slightly creamy. Taste and adjust seasoning if needed.
Step 2: Assemble the Burritos
Lay out a tortilla on a clean surface. Spoon about ½ cup of filling across the center. Fold in the sides, then roll from the bottom to seal tightly. Repeat for all tortillas.
Step 3: Toast or Bake (Optional but Recommended)
For crispy burritos, place seam-side down on a hot skillet for 2–3 minutes per side until golden. Or line burritos on a baking sheet and bake at 375°F (190°C) for 10 minutes.
Step 4: Serve or Store
Serve warm with sour cream, guacamole, or extra salsa. Or let cool, wrap in foil or parchment, and refrigerate for up to 4 days.
Nutrition Snapshot (Per Burrito – makes 6 large burritos)
| Metric | Amount |
|---|---|
| Calories | 385 |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Fiber | 9 g |
| Fat | 14 g |
| Sodium | 540 mg |
Make-Ahead and Storage Tips
Refrigerator
Wrap burritos individually in foil or parchment. Store in an airtight container for up to 4 days.
Freezer
Wrap tightly in foil and store in freezer bags. Freeze for up to 2 months.
Reheating
Microwave for 2–3 minutes (thawed), or reheat in oven at 375°F for 15–20 minutes (from frozen).
Flavor Boosters and Variations
Spicy Chipotle
Add 1–2 teaspoons of chipotle peppers in adobo to the mix for a smoky kick.
Loaded Veggie
Stir in sautéed onions, zucchini, bell peppers, or chopped spinach.
Breakfast Burritos
Mix in scrambled eggs and hash browns for a hearty morning meal.
Creamy Touch
Add ¼ cup sour cream or plain Greek yogurt into the filling for extra richness.
Vegan Version
Use dairy-free cheese and a splash of lime juice for tang.
Frequently Asked Questions
Can I use white rice?
Yes! White rice works well and gives a softer bite. For more nutrition, stick with brown rice or quinoa.
Can I make these burritos vegan?
Absolutely—just use vegan cheese or skip cheese entirely and up the seasoning. A squeeze of lime helps brighten the flavor.
Will corn tortillas work?
They can, but they’re smaller and more prone to breaking. Use flour tortillas for easy wrapping and storage.
How do I keep them from getting soggy?
Let the filling cool slightly before wrapping, and don’t overload the burrito. Toasting the outside also helps.
What’s the best salsa to use?
A chunky tomato salsa with mild spice works best for balance, but go with what you love—verde, smoky chipotle, or even pineapple salsa all work.
Pairing Ideas for a Complete Meal
- A crisp green salad with avocado-lime dressing
- Roasted sweet potato wedges
- Tortilla chips and guacamole
- Mexican corn on the cob (elote)
- Fresh mango or watermelon slices for contrast
Share Your Burrito Wrap Skills
Make these Cheesy Bean & Rice Burritos, snap a photo of your epic burrito wrap, and tag @YourFoodBlog with #BudgetBurritoLove. We spotlight our favorite creations weekly!
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