Loaded Vegetarian Black Bean and Rice Burritos
This Loaded Vegetarian Black Bean and Rice Burritos recipe is bursting with wholesome flavors and perfect for quick, filling meals any day of the week!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Large Mixing Bowl
- Serving Dish
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 garlic finely minced or pressed
- 1 tablespoon ground cumin
- 1 tablespoon chili powder or to taste
- 1 package (8.8 ounces) precooked rice or 2 cups cooked rice (Spanish rice used)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 can (15 ounces) black beans drained and rinsed (no-salt added used)
- 1 can (10 ounces) Rotel or similar tomatoes with green chiles Original flavor used
- 16 ounces salsa divided (chunky, medium heat used)
- 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
- In a large skillet over medium heat, add 3 tablespoons of olive oil. Once hot, add the diced onion and red bell pepper. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent.
- Stir in the minced garlic, ground cumin, and chili powder. Sauté for an additional 1-2 minutes until fragrant.
- Add the precooked rice, kosher salt, and freshly ground black pepper to the skillet. Gently fold in the drained and rinsed black beans and the can of Rotel tomatoes. Cook for another 5 minutes, stirring occasionally to ensure everything is heated through.
- Pour in 8 ounces of the salsa (reserve the rest for serving) and mix well to combine. Allow the mixture to cook for another 2-3 minutes until heated.
- Lay a soft tortilla shell on a clean surface. Spoon a generous amount of the filling into the center of the tortilla, making sure not to overfill. Sprinkle with shredded Mexican cheese blend.
- Fold in the sides of the tortilla, then roll it tightly from the bottom up to enclose the filling. Repeat with the remaining tortillas and filling.
- Serve your Loaded Vegetarian Black Bean and Rice Burritos warm, garnished with fresh cilantro and accompanied by the reserved salsa. Enjoy!
Notes
- Rinse black beans thoroughly to reduce sodium content.
- Allow filling to cool slightly before assembling to avoid soggy tortillas.
- Try adding avocado, sour cream, or shredded lettuce for extra flavor and texture.