Bean & Rice Burrito Recipe

Prep rice and beans

If you don't have cooked rice ready, cook rice according to package instructions and let cool slightly. Drain and rinse the black beans; set aside.

Cook peppers and onions

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced onion and both bell peppers. Sauté 6–8 minutes, stirring occasionally, until softened and edges begin to brown.

Add garlic and spices

Push the vegetables to the side, lower heat to medium, add the minced garlic and cook 30 seconds until fragrant. Stir in the ground cumin, smoked paprika, salt, and black pepper; cook 30 seconds to bloom the spices.

Combine beans and rice

Add the drained black beans and cooked rice to the skillet. Stir to combine and cook 3–4 minutes until heated through. Taste and adjust seasoning. Remove from heat and stir in 1 tablespoon lime juice and chopped cilantro if using.

Warm the barbecue sauce slightly (optional) by microwaving 20–30 seconds or adding to a small saucepan over low heat for a minute; keep warm. Have shredded Jack cheese ready in a bowl.

Warm tortillas

Heat a large dry skillet over medium and warm each flour tortilla 20–30 seconds per side until pliable, or wrap stack in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Lightly brush with butter or oil if desired.

Build burritos

Lay a warm tortilla flat. Spoon about 1/2 cup of the rice-and-bean mixture down the center. Drizzle about 2 tablespoons (or to taste) of barbecue sauce over the filling, then sprinkle 1/4 cup shredded Jack cheese. Add a few cilantro leaves if desired.

Fold and finish

Fold the bottom edge of the tortilla over the filling, fold both sides in, then roll tightly to form a burrito. Repeat with remaining tortillas and filling. Optional: place finished burritos seam-side down in a hot skillet and toast 1–2 minutes per side until golden and cheese melts.

Serve

Cut burritos in half diagonally if desired and serve immediately with extra barbecue sauce on the side.