Regular Vegetarian Burrito Recipe

Prepare rice (if not already cooked)

If you don't have cooked rice ready, cook 1 cup dry long-grain white rice according to package instructions to yield about 2 cups cooked. Allow to cool slightly before assembling.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. When oil is shimmering, add the 1/2 cup diced yellow onion and 1/2 cup diced red bell pepper. Sauté for 4–5 minutes until softened and beginning to brown.

Add 1 teaspoon minced garlic (or 1 tsp jarred) to the skillet and cook 30 seconds until fragrant, stirring to avoid burning.

Stir in the 1.5 cups cooked black beans, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 3–4 minutes, gently mashing some beans with the back of a spoon for texture and warming everything through.

Remove skillet from heat and stir in 2 tablespoons chopped cilantro (optional) and 1 tablespoon fresh lime juice. Taste and adjust seasoning with more salt, pepper, or lime if desired. Keep warm while you prepare salsa and tortillas.

Combine 1 cup diced ripe tomatoes, 2 tablespoons finely diced red onion, 1 teaspoon minced jalapeño (optional), 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl.

Stir gently, taste and adjust seasoning (add more lime juice or salt if desired). Let salsa sit 5–10 minutes for flavors to meld while finishing other steps.

Warm the 4 large flour tortillas: place them one at a time in a dry skillet over medium heat for 10–15 seconds per side or microwave wrapped in a damp paper towel for 20–30 seconds until pliable.

Assemble each burrito on a clean work surface: place a warmed tortilla flat, spoon about 1/2 cup cooked rice in the center (adjust as needed), then top with about 3/4 cup of the bean mixture.

Add 1/4 cup salsa on top of the beans, then sprinkle roughly 1/4 cup shredded cheese if using, a spoonful (about 2 tablespoons) of sour cream or Greek yogurt, shredded lettuce if using, and a few drops of hot sauce to taste.

Fold the burrito: fold the two sides over the filling, then fold the bottom edge up over the filling and roll tightly away from you to close. Repeat for remaining tortillas.

Optional finishing (recommended): place assembled burritos seam-side down in a dry skillet over medium heat and press gently with a spatula for 1–2 minutes per side until golden and slightly crisp. This helps seal them and warms the interior.

Serve immediately with extra salsa on the side and lime wedges if desired.