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Loaded Vegetarian Black Bean and Rice Burritos

HEALTHY Mexican comfort food that’s loaded with black beans, rice, and more before being topped with salsa and CHEESE!! You'll never miss the meat in these EASY burritos that you can make-ahead and are freezer-friendly!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10
Calories: 314 kcal
Course: Lunch
Cuisine: Mexican

Ingredients

  • 3 tablespoons olive oil
  • 1 large sweet Vidalia or white onion diced small
  • 1 large red bell pepper seeded and diced small
  • 3 to 5 cloves finely minced or pressed garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder or to taste
  • one-8.8 ounce package precooked rice or 2 cups of your favorite cooked rice I used Spanish rice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • one 15-ounce can black beans drained and rinsed (I used no-salt added)
  • one 10-ounce can Rotel or similar tomatoes with green chiles I used Original flavor
  • 16- ounces salsa divided (I used chunky, medium heat)
  • 1 pound soft flour tortilla shells about 10 tortillas, 7-inches in diameter each
  • 1 cup shredded Mexican cheese blend
  • fresh cilantro finely minced for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 375F. Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside.
  2. To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently.
  3. Add the red peppers, stir to combine, and cook for about 3 to 4 minutes or until peppers begin to soften.
  4. Add the garlic, stir to combine, and cook for 1 minute or until fragrant.
  5. Evenly sprinkle the cumin, chili powder, add the rice, salt, pepper, black beans, Rotel, 1/4 cup salsa, stir to combine, and cook for about 3 minutes or until heated through. Remove skillet from the heat.
  6. To each tortilla, add a heaping 1/2 cup filling, roll up each burrito, and place in the prepared baking dish, seam side down. Repeat with all remaining tortillas or until filling is gone; nestle each burrito closely next each other. *
  7. Evenly drizzle the remaining salsa over the top and evenly top with cheese. For a make ahead option, stop here, cover, and refrigerate until ready to bake.
  8. When you’re ready to bake, bake for about 15 minutes, or until cheese has melted and salsa is lightly bubbling.
  9. Garnish with cilantro and serve immediately.

Notes

  • *Tip: before filling and rolling the burritos, add the stack of tortillas to the microwave, in one big stack is fine right on the glass turntable, heat for 15 seconds, flip the stack over, and heat for an additional 15 seconds. Warm tortillas are easier to roll than cold ones.
  • Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition Information

Serving 1 Calories 314kcal (16%) Carbohydrates 37g (12%) Protein 13g (26%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g Cholesterol 23mg (8%) Sodium 1038mg (43%) Fiber 8g (32%) Sugar 4g (8%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 314

% Daily Value*

Serving 1
Calories 314kcal 16%
Carbohydrates 37g 12%
Protein 13g 26%
Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g 47%
Cholesterol 23mg 8%
Sodium 1038mg 43%
Fiber 8g 32%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.