Black Bean and Rice Burritos
A hearty, classic vegetarian staple with seasoned beans and melted cheese
Why This Recipe Works
Warm tortillas are the secret to a burrito that stays together without cracking. This filling relies on lightly mashing the beans to create a creamy texture that holds the rice and cheese in place.
Instructions
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, about 5 to 7 minutes.
Stir in the garlic, cumin, and coriander. Cook until fragrant, about 30 seconds.
Add the black beans and water. Bring to a simmer and cook, mashing some of the beans with a wooden spoon, until the mixture is thickened but not dry, about 5 minutes. Stir in the cilantro and lime juice.
Heat the tortillas until they are pliable — either 30 seconds in the microwave covered with a damp paper towel or briefly over a gas flame. Keeping them warm is essential for a clean roll.
Divide the rice, filling, and cheese evenly among the tortillas. Fold the sides of the tortilla in over the filling, then roll tightly from the bottom to create a neat bundle.
Place the burritos seam-side down in the skillet over medium heat for 1 minute to seal the edge and melt the cheese. Serve warm with salsa.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store filling in an airtight container for up to 4 days; assemble just before serving.
