Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Black Bean and Rice Burritos Recipe
Black bean and rice burritos offer endless customization possibilities that make them easy to expand upon with bacon, avocado, pico de gallo, or whatever ingredients you have available. These versatile burritos provide the perfect foundation for creativity while delivering complete protein and satisfying flavors. The combination of hearty black beans and fluffy rice creates substantial filling that can be enhanced with countless toppings and additions to suit any taste preference.
These black bean and rice burritos are easy to expand upon — add bacon, avocado, pico de gallo, or whatever you want. Add lettuce and sour cream, then sprinkle each burrito with Cheddar and Monterey Jack. Wrap, eat, and be happy.
Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
8
Yield:
8 burritos
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Ingredients
2 cups water
1 cup white rice
2 tablespoons butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
2 tablespoons chopped fresh cilantro
8 large flour tortillas, warmed
Directions
Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
Fill warm tortillas with bean mixture and rice.
Recipe Tip
Heat tortillas in the microwave, in a dry skillet over medium-high heat, or wrapped in aluminum foil in a preheated oven at 250 degrees F (120 degrees C) until warmed through.
Nutrition Facts (per serving)
| 428 | Calories |
| 10g | Fat |
| 73g | Carbs |
| 12g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 428 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 4g | 18% |
| Cholesterol 8mg | 3% |
| Sodium 895mg | 39% |
| Total Carbohydrate 73g | 26% |
| Dietary Fiber 8g | 28% |
| Total Sugars 3g | |
| Protein 12g | 25% |
| Vitamin C 6mg | 7% |
| Calcium 147mg | 11% |
| Iron 6mg | 31% |
| Potassium 481mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
