Don’t have a lot of time to make a dish? Are you searching for a filling recipe that not only is quick and easy to make, but also to eat? Well, you’re in luck, because a burrito might be the answer that you’re looking for. A burrito is an all-in-one Mexican dish that can fill you up in a hearty way!
For today’s recipe, we’ll be cooking a sumptuous black bean and rice burrito that you can easily make in a minimum time of 10 minutes. Check it out!
Burritos are a Mexican dish made of flour tortilla that’s filled and rolled into a tube. While tacos and burritos both use tortilla as a container for their filling, tacos differ in the way that they’re smaller and are open. On the other hand, burritos come in large sizes and have a variety of fillings.
Burritos usually contain a meat filling, beans, salsa, and are layered with ingredients such rice, cheese, guacamole, vegetables, and the like. Because of the ingredients, a burrito is usually considered as a whole meal.
There are a lot of varieties out there however, the most popular ones used in burritos are black beans and pinto beans. Refried beans are usually made from pinto, while black ones are typically used as a side dish or used in soups, salsas, and the like. In this burrito recipe, we used black bean as our main ingredient.
This recipe makes use of the following ingredients that are easy enough to find in your nearby grocery! Some of these items, such as the cheese, oil, butter, pepper, onions, garlic, can already be found in your cupboard! This recipe amounts to a serving size of one. If you’ll be serving this dish to more than one person, make sure to double the amount.
For the rice, you can use any type of grains that you’d like. We made use of long-grain rice, but you can opt for brown rice for a healthy burrito.
This recipe has a prep time of 5 minutes, cook time of 10 minutes, making it a total of 15 minutes to make the entire dish. It’s that simple and easy!
Step 1. Prepare your rice. It’s ideal to have cooked rice on hand but if you have yet to make your rice, that’s alright as well. For this recipe, we used long-grain white rice but you can use any type of grain that you like. Brown rice is also a good choice if you want a healthier burrito.
For an easier process, use a rice cooker if you’re just about to make it. If you don’t have one, get a small saucepan, add in your rice and 2 cups of water. Cover it and let the rice cook until fluffy. Set it aside.
Step 2. Stir in the ground cumin, chili powder, and pepper to your rice.
Step 3. Place a large skillet on the stove and set it up to medium heat. Add in the bell peppers, onion, cilantro, garlic, and butter. Drain your beans if you haven’t done so. Afterward, add in your beans to the skillet.
You can use any bean you’d like, such as black beans, refried beans, or even pinto beans for a healthier option. In this recipe, we used black beans. Saute this mixture for about 5 minutes on high heat. Remove it from the heat and set it aside.
Step 4. Place your flour tortillas flat on a plate or on your kitchen counter. Assemble the filling of your burrito as follows: put in 1/4 cup of the bean mixture and 1/2 cup rice on the top, and sprinkle 1/2 cup of shredded cheese just below the bean and rice layer.
Step 5. This step is optional but you can add in sour cream, pico de gallo, green chiles, salsa, or any other toppings that you’d like put in your burrito.
Step 6. To wrap your burritos, simply fold the short ends in and fold the long side over the filling. Gently push and roll to make sure that your fold is tight and that the filling won’t spill over.
Step 7. After wrapping the bean and rice burritos, heat a pan and add 1 teaspoon of oil. Place your burritos on the skillet for about 1-2 minutes on each side, or until they’re crispy.
Step 8. Cut your black bean and rice burritos in half and serve. If you didn’t do the optional step 5, you can serve your black bean and rice burritos with sour cream or salsa on the side instead.
If you have leftover rice burritos, you can store them in the fridge and eat them for the next day. If you made your rice burritos as a large, meal prep batch, you can wrap them up in parchment paper and freeze.
To reheat burritos from their frozen state, simply wrap your burrito with a damp paper towel and microwave for about 2 to 3 minutes. Make sure to flip the black bean and rice burrito halfway or until the center is warm.
You’ve successfully made black bean and rice burritos, all in 15 minutes! We hope our recipe has greatly helped you in cooking burrito right in your own kitchen.
Sadly, you cannot use corn tortillas as a substitute for flour tortillas when making burritos. Corn tortillas don’t come in a large size that can fit the fillings of burritos. They are also rather fragile and would fall apart with the amount of fillings used in burritos. You can use corn tortillas to make tacos and enchiladas instead.