Easy Vegetarian Rice and Bean Burritos Recipe

If you’re on the hunt for a comforting, wholesome meal that comes together without a fuss, I’ve got you covered with this Easy Vegetarian Rice and Bean Burritos Recipe. It’s one of those dishes that’s not only delicious but also freezer-friendly, making it perfect for busy weeks or casual get-togethers. Seriously, once you try it, you’ll see why my family goes crazy for these burritos — they’re flavorful, filling, and just downright satisfying.

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Ingredients You’ll Need

I love how these ingredients work together to create layers of flavor and texture without any fuss. You probably already have most of them on hand, and if not, they’re easy to find. Plus, the spices really bring this Easy Vegetarian Rice and Bean Burritos Recipe to life!

• Cooked Beans: I usually use pinto beans, but black or kidney beans work just as well—whatever you have in your pantry!
• Dry Brown Rice: Brown rice adds a nuttier flavor and chewier texture that I adore in burritos.
• Salsa: Use your favorite salsa for a bit of tang and spice; it blends beautifully into the rice and beans.
• Cilantro: I use both the stems and leaves to maximize flavor and freshness in different parts of the recipe.
• Vegetable Broth: This keeps things moist and flavorful while cooking the rice and beans together.
• Baby Bella Mushrooms: Mushrooms add a meaty, umami touch that takes the fajita veggies up a notch.
• Sweet Bell Peppers: I love red and yellow for their sweetness and crunch in this recipe.
• Yellow Onion: Thinly sliced for sweet, savory depth in the sautéed veggies.
• Chili Powder, Cumin, Cayenne: These spices give the fajita veggies a smoky, warm kick—don’t skip them!
• Salt: Adjust to your taste to bring all the flavors together.
• Tortillas: Flour tortillas work best for wrapping and freezing; I’ve tried sprouted ones, but make sure yours are flexible and large enough.

Variations

What’s great about this Easy Vegetarian Rice and Bean Burritos Recipe is how open it is for your own spin. I often tweak it depending on what’s in my fridge or what my mood calls for, and you should too!

• Adding Greens: Sometimes I toss in some baby spinach or kale right at the end of cooking the fajita veggies for an extra boost of color and nutrients.
• Vegan Cheese: My family loves sprinkling in a little vegan cheese before rolling up the burritos—adds a melty, creamy surprise.
• Spice Level: If you love heat, crank up the cayenne or add some chopped jalapeños in with the veggies.
• Swap Veggies: Feel free to add zucchini, corn, or even roasted sweet potato cubes for different textures and flavors.

How to Make Easy Vegetarian Rice and Bean Burritos Recipe

Step 1: Cook Your Rice and Beans Together

Start by combining the rice, cooked or canned beans, salsa, chopped cilantro stems, and vegetable broth in a medium pot. Bring it to a boil, then reduce to a simmer. Cover and let it cook gently for about 40 minutes. When the time’s up, turn off the heat but keep the lid on for another 5-10 minutes—this step helps everything steam perfectly and prevents the rice from getting mushy. Trust me, this little patience trick makes a big difference!

Step 2: Sauté Your Fajita Vegetables

While the rice and beans are cooking away, heat a splash of oil or water in a large skillet over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Then, toss in your diced bell peppers and keep sautéing for 3-5 minutes more. Once the pan looks almost dry, sprinkle in your chili powder, cumin, and cayenne—toast the spices for about a minute to unlock their flavor. Finally, add the sliced mushrooms with a splash of water and cook until they’ve browned nicely and shrunk down. Stir occasionally so everything cooks evenly.

Step 3: Assemble Your Burritos

Lay your tortilla flat, then pile a generous scoop of the rice and bean mixture down the center, followed by some fajita veggies and a sprinkle of fresh cilantro leaves. For rolling, tuck in the sides and roll tightly from the bottom up—like a little burrito burrito hug. I wrap mine up in parchment paper, which is perfect for freezing and reheating without getting soggy or stuck.

Step 4: Serve or Freeze

Enjoy your burrito warm right away, or store it in a freezer-safe bag for up to a month. When you’re ready to eat, microwave it (wrapped in the parchment) for 90 seconds, flip it over, and then microwave another 60-90 seconds. It heats evenly, and you’ll get that fresh-made vibe without any hassle!

How to Serve Easy Vegetarian Rice and Bean Burritos Recipe

Garnishes

I’m all about fresh garnishes here—some chopped cilantro leaves add brightness, and a dollop of sour cream or your favorite vegan yogurt brings creaminess that balances the spices beautifully. I also love adding sliced avocado or a squeeze of lime on the side (just not inside the burrito if freezing, since avocado gets weird).

Side Dishes

For a complete meal, serve these burritos with a simple side salad, some tortilla chips and salsa, or even a bowl of homemade guacamole. Roasted corn or a fresh tomato salad pairs wonderfully too, especially during the warmer months.

Creative Ways to Present

For special occasions, I like arranging the burritos in a colorful platter with toppings in little bowls—like lettuce, diced tomatoes, and shredded cheese—so everyone can customize their own. It turns dinnertime into a fun, interactive fiesta!

Make Ahead and Storage

Storing Leftovers

I usually store leftover burritos individually wrapped in parchment paper inside a freezer-safe bag. They keep well in the fridge for a few days, but freezing them means you can always have dinner ready on demand without sacrificing flavor or texture.

Freezing

Freezing these burritos worked like a charm for me! Just wrap each one tightly in parchment and then pop them into a sturdy freezer bag. This prevents freezer burn and keeps them tasting fresh for up to a month. It’s such a lifesaver on busy nights.

Reheating

When reheating, I never unwrap the parchment paper—just microwave the whole package. That little trick locks in moisture and stops the tortilla from drying out. After a quick flip and a bit more time, you’ve got a burrito that tastes like it just came off the stove.

FAQs

Final Thoughts

This Easy Vegetarian Rice and Bean Burritos Recipe has become one of my go-to meals because it’s simple, nourishing, and incredibly flexible. I love how it feeds both my craving for comfort food and that desire to eat something wholesome. If you try this out, I’m sure you’ll find it as satisfying and practical as I do—plus, it’s a fantastic way to prep meals that keep giving back by saving you time during the week. So go ahead, roll up your sleeves, and give these burritos a whirl. Your future self will thank you!

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