Bean and Rice Burritos

I love a quick, easy - and most importantly - kid-friendly meal. I shared with you recently a popular go-to meal when we’re running crazy between sports and extracurriculars (see Black Bean Quesadillas here). These Bean and Rice Burritos are equally as delicious and convenient.

Start with a medium to long grain rice cooked as you regularly would (I prefer to use Low-Sodium Chicken Broth). Once cooked, sprinkle with chopped cilantro and a little bit of lime juice. It is so simple and so flavorful. You could also substitute brown rice or other flavored rice per preference.

And since we’re on the topic of rice, I have to ask: Have you ever made rice in the Instant Pot? I mean, I have always been a rice cooker kind of girl (because on the stove it always ends up too dry or too crunchy despite my best efforts!), but recently, I have made up perfectly cooked rice in just TEN MINUTES in the Instant Pot. Yes, you read that correctly - TEN MINUTES. Who doesn’t have time for that?!

Now that you’ve got your perfectly simple rice, rinse a couple cans of beans and sprinkle with cayenne pepper. Now, we prefer things pretty mild, but you can add more cayenne pepper if you want a little more kick to your burrito. You can also add salsa to your beans - really it’s always a matter of how much time I have and what I have in my fridge.

Add you rice and beans and sprinkled cheese on top of a flour tortilla and serve. If you want to take presentation up a notch and really impress your family or guests, give it a quick “fry” in a sauté pan by spraying the pan with non-stick cooking spray and rolling the burrito until all sides are golden brown.

Let me know what you think, and if you try it be sure to tag me on social media pages : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Enjoy!

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Bean & Rice Burritos

These burritos provide a complete protein and make a perfect “meatless” meal. Plus they are great budget friendly meal. You’ll love how quick, easy and delicious these burritos are!


  • RICE:

    • 2 cups dry rice (brown, white, wild-grain - whatever you prefer!)

    • 4 cups low-sodium chicken broth

    • 2 tablespoons fresh cilantro, choopped

    • 1 tablespoon lime juice (about 1/2 lime)

  • BEANS:

    • 1 (15-oz) can black beans, rinsed

    • 1 (15-oz) can pinto beans, rinsed

    • 1/4 teaspoon cayenne pepper

    • OPTIONAL: salsa of choice

  • 3/4 cup Mexican blend cheese, shredded

  • 8 flour tortillas

  • OPTIONAL: non-stick cooking spray, tomatoes, avocado, green onions, guacamole, etc.


  1. Prepare rice as you usually do. I prefer to rinse rice, place in a rice cooker. Pour chicken broth over rice and cook per rice cooker/Instant Pot/stovetop instructions. Once rice is cooked, sprinkle with chopped cilantro and a touch of lime juice.

  2. While rice is cooking, rinse canned beans with water. Place in a a sauté pan. Pour in about 1/4 cup of water. Place pan over low-medium heat. Continue to cook beans until water is evaporated. Sprinkle with cayenne pepper - remember, the more you use the “hotter” it will be. I will also add chunky salsa to my rice at times.

  3. Once rice and beans are cooked, assemble in a flour tortilla. Sprinkle rice and beans with cheese and roll tortilla to create a burrito. OPTIONAL: spray a small sauté pan with non-stick cooking spray. Roll rolled burrito on pan until all sides are golden (as pictured above). Top with favorite toppings as listed in recipe above.