Best 8 Beef Black Bean And Spanish Rice Burritos Recipes

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For all the foodies who love Mexican cuisine, there's nothing better than a savory beef black bean and Spanish rice burrito. This filling and delectable meal is a perfect combination of flavors and textures that will satisfy your cravings. Let's delve into the world of burritos and discover the best recipe that will tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN AND RICE BURRITOS



Black Bean and Rice Burritos image

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

Provided by Bobikel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 17

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
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
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
  • Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
  • Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g

QUICK BEAN AND RICE BURRITOS



Quick Bean and Rice Burritos image

These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream

Steps:

  • In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.

SMOTHERED BEEF AND BEAN BURRITO CASSEROLE



Smothered Beef and Bean Burrito Casserole image

This is a great way to use up left over Recipe #20574. You can layer in leftover Spanish rice as well. Make this casserole lasagna style.

Provided by Karen From Colorado

Categories     Beans

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef or 1 1/2 lbs beef roast, shredded
salt and pepper
1 (15 ounce) can refried beans
1 (4 ounce) can green chilies, diced
10 flour tortillas
2 cups green chili sauce (canned green enchilada sauce works well if you don't wish to make green chili)
2 cups shredded cheese
2 cups shredded romaine lettuce
2 large tomatoes, diced
sour cream

Steps:

  • Brown the ground beef with the salt and pepper to taste (if using shredded meat that has already been cooked, skip this step.
  • Mix the meat, beans and green chilies together.
  • Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
  • Spread 1/3 of the meat and bean mixture on top of tortillas.
  • Pour 1/2 cup of the sauce over the meat.
  • Sprinkle on 1/2 cup of the cheese.
  • Repeat layer once more.
  • Add one more layer by adding tortillas and meat mixture.
  • Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
  • Sprinkle with remaining cheese.
  • Bake in 350 degree oven until hot and the cheese is melted.
  • Top with lettuce and tomatoes.
  • Serve with sour cream.

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY



Beans, Rice & Cheese Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Dinner

Yield 6 burritos

Number Of Ingredients 4

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram

BEEF, BLACK BEAN AND SPANISH RICE BURRITOS



Beef, Black Bean and Spanish Rice Burritos image

This is the first original recipe I've posted on this site, I'm so excited...It's one of the few meals that I literally just throw together, but I'll try to write it down. When our family eats tacos, we usually have homemade spanish rice, homemade refried beans and tacos. Tonight I had an epiphany....why not double what I normally make and make up some burritos with the leftovers and throw them in the freezer? I usually make this recipe from scratch because they taste that good, but why not cook once and eat twice? This will make a great OAMC meals also, though I haven't tried it yet. I'll give you the ingredients for making it from scratch, and if you decide to turn it into two meals, just double everything...If you don't have the spices separately, just use a taco mix pack. We like ours without salt and really spicy, so I tamed this back a bit. If you like a runny, non-chunky salsa, you don't have to add as much water.

Provided by enestvmel

Categories     Rice

Time 40m

Yield 8 burritos, 4-6 serving(s)

Number Of Ingredients 17

1 lb ground beef
1 teaspoon garlic powder
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1/4 teaspoon chili pepper flakes (optional)
2 teaspoons paprika
1 pinch cayenne pepper (optional)
1 cup long grain rice
1 cup salsa
1 1/2 cups water
15 ounces black beans
1/2 teaspoon garlic powder or 1 teaspoon fresh garlic
1 teaspoon olive oil
1 cup cheddar cheese or 1 cup colby-monterey jack cheese
8 flour tortillas
cooking spray
2 cups salsa (optional)

Steps:

  • 1. Preheat oven to 350.
  • 2. Start on the spanish rice first, as it will take the longest. In a pot, put rice, salsa and water. Bring to a boil, reduce heat to medium low and cover. Cook for about 17-19 minutes.
  • 3. Begin to brown ground beef in a pan, add all seasoning and cook until browned. May need to drain fat, depending on how you like your beef. Don't worry about getting your meat a little spicier than you might normally like it, because combining all these will tame down your meat and make the overall meal better.
  • 4. While the meat is browning you can start the beans. In a sauce pan, heat up the oil. I drain almost all of the liquid out of the can and put it the pan. I add the garlic powder after the beans and real garlic before.
  • 5. When all are finished cooking, I mix in a large bowl and mix in the cheese. I spray a 9x13 pan. I fill the tortillas and wrap them up like burritos and put them in the pan. I put it in the oven for about 15 minutes. We usually just add salsa on top of it.
  • 6. If you're going to freeze, put in a plastic bag and lay flat in the freezer. I would thaw them out the day you're going to cook them. You may need to cook them a little longer if they're cold out of the refrigerator.

Nutrition Facts : Calories 855.4, Fat 33.5, SaturatedFat 14.2, Cholesterol 106.8, Sodium 1045.5, Carbohydrate 92.7, Fiber 11.1, Sugar 3.6, Protein 44.8

BEEF & BEAN BURRITOS



Beef & Bean Burritos image

Years ago I lived in Baton Rouge, La and frequented a restaurant called La Fonda's. They had a unique burrito that I loved. I have tried to recreate it with this recipe and it is very close. A difference is, I think, that they deep fried the tortilla shell where mine is baked.

Provided by Jack_J

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1 lb ground beef
1/4 cup dried onion flakes
2 tablespoons granulated garlic or 4 garlic cloves
1 teaspoon cumin powder
1 teaspoon red pepper flakes
1 tablespoon white pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper or 1 teaspoon ground black pepper
1 (8 ounce) package taco seasoning
1 (16 ounce) can refried beans
1 (16 ounce) can chili beans
1/4 cup water
8 large tortillas
1 cup monterey jack cheese
2 links chorizo sausage (optional)
1 tablespoon dried chipotle powder (optional)

Steps:

  • Brown beef (and chorizo if desired)in olive oil. Add the onions, garlic, cumin, white pepper, red pepper flakes, black pepper, and salt. Add chipotle powder if used. When the beef (and chorizo if used)has browned, add thee taco seasoning and water and stir in well. Now add the refried beans and chili beans and mix in well. Do not drain the chili beans. (Additional water may be used if the mixture is too dry). Simmer for 10 minutes to allow the beans to heat and the flavors to blend.
  • Soften tortillas with steam, hot oil, or warm water. Coat 8 large ramekins or a muffin pan with large cups with cooking spray (Pam). Shape the tortillas into cups in the ramekins or muffin pan. If water was used to soften tortillas, lightly coat them with oil.
  • Place the shaped tortillas in an oven pre-heated to 400 deg. F. Bake for 7 to 10 minutes until tortillas are browned.
  • Remove shaped tortillas from oven and fill with the hot beef/bean mixture. Top each with shredded cheese. Return to oven for 3 to 5 minutes to melt the cheese. Cool for about 3 minutes then remove them from the ramekins or muffin pan. Place them on serving dishes and enjoy.
  • This dish has a moderate zing so the faint of heart may not enjoy it.
  • Makes 8 hearty servings.
  • May be served with Pico de Gallo or a lettuce & tomato salad or Spanish rice.
  • Also, these could be topped with a zesty red or green salsa if desired.

Nutrition Facts : Calories 730.6, Fat 27.8, SaturatedFat 9.2, Cholesterol 55.7, Sodium 1435.1, Carbohydrate 87.2, Fiber 10.3, Sugar 3.6, Protein 32.4

BLACK BEAN AND BROWN RICE BURRITOS



Black Bean and Brown Rice Burritos image

Make and share this Black Bean and Brown Rice Burritos recipe from Food.com.

Provided by Donna

Categories     Lunch/Snacks

Time 40m

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can fat free black beans, drained and rinsed
1 large onion, finely grated
1 (4 ounce) can green chilies
2 tablespoons chopped fresh cilantro
1 teaspoon red chili powder
8 whole wheat tortillas
2 cups cooked brown rice
1 cup salsa

Steps:

  • Preheat oven to 350 degrees.
  • In large mixing bowl mash beans with grated onion.
  • Stir in chiles, cilantro and chili powder.
  • Spread tortillas out on counter and place equal amounts of the bean mixture on each one.
  • Top with 1/4 cup of cooked brown rice.
  • Fold in sides and roll tortilla to completely enclose contents.
  • (this is easier if you heat the tortillas for a few seconds on each side on your stove burner) Place all 8 burritos, seam side down, in a sprayed or nonstick baking pan.
  • Pour salsa evenly over the top and bake at 350 degrees for 20 minutes.
  • Garnish with shredded lowfat cheese and fat free sour cream.

QUICK BLACK BEAN BURRITOS



Quick Black Bean Burritos image

My husband and I took a batch of these burritos to friends of ours who moved into a new home. It's a quick and easy recipe everyone enjoys.-Emily Miller, Massillon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 16 burritos.

Number Of Ingredients 7

1 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
16 corn or flour tortillas (6 to 8 inches)
2 cups shredded cheddar or Monterey Jack cheese
Sour cream and sliced ripe olives, optional

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately.

Nutrition Facts :

Tips:

  • To save time, use pre-cooked black beans. If using dried beans, soak them overnight before cooking.
  • Feel free to add other ingredients to your burritos, such as corn, salsa, or guacamole.
  • If you don't have any Spanish rice, you can use regular white rice.
  • Be sure to wrap your burritos tightly so that they don't fall apart when you eat them.
  • Serve your burritos with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

These Beef, Black Bean, and Spanish Rice Burritos are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover beef and rice. So next time you're looking for a quick and tasty meal, give these burritos a try!

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