Vegetarian Burrito (Black Beans and Rice)

This Vegetarian Burrito is made with healthy pantry ingredients, comes together quickly, and has so much flavor. It’s a staple meatless recipe that’s perfect for a busy weeknight meal.

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Course: dinner

Cuisine: American, Mexican

Keyword: black beans and rice burrito, vegetarian burrito

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 379kcal

Author: Organize Yourself Skinny

Equipment

Large skillet
Cooking spoons or spatual

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 jalapeno seeds removed and chopped
2 medium cloves garlic minced
1 tablespoon taco seasoning
1/2 cup medium or hot salsa
1 15-ounce can of black beans drained
2 cups cooked brown rice
1 tablespoon lime juice
1 tablespoon chopped cilantro
5 burrito-style tortilla shells
sour cream
taco cheese
avocado slices

Instructions

In a large skillet or pan, heat the olive oil over medium-high heat. Add the chopped onion and jalapeno and cook for 3-4 minutes or until the onion becomes translucent and fragrant.
Add the garlic and cook for another 1-2 minutes.
Stir in the taco seasoning and salsa, cook for another 1-2 minutes or until it gets hot and starts to bubble.
Stir in the black beans and rice into the salsa mixture and cook until hot, about 5 minutes. Stir the mixture a few times as it cooks.
Stir in the cilantro and lime juice.
Lay a burrito shell flat and spread a tablespoon of sour cream over the top. Spoon 1/2 cup of rice and bean mixture into the center and then top with taco cheese, avocado slices, and any of your favorite burrito condiments. Roll up and enjoy!

Notes

** The nutritional information does not include any of the extra toppings or condiments you choose to add.

How to Store the Recipe

You can make the black bean and rice filling up to 5 days ahead of time. Store in an airtight container in the refrigerator.

When ready to serve, heat the filling in the microwave and continue with making the vegetarian burrito.

How to Freeze

You can free the burrito filling ahead of time. Portion out using 1-cup silicone trays (like Souper cubes) or freezer containers or bags and freeze up to 3 months.

When ready to serve, place the rice and bean filling into a microwave-safe container and heat for 2-3 minutes or until hot. Continue with making the burrito.

Nutrition