Black Bean and Brown Rice Burritos

Black Bean and Rice Burritos Recipe with spinach, broccoli, corn and cheese wrapped in whole wheat tortilla for easy dinner or lunch on the go, and kids love them too.

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 15 burritos 1x


  • 3/4 cup brown rice, uncooked
  • 1 medium onion, diced
  • 5 large garlic cloves, minced
  • 1 tbsp olive oil, extra virgin
  • 1 large bell pepper (any colour), diced
  • 4 cups broccoli (including stems), finely chopped
  • 2 cups corn, frozen
  • 14 oz can black beans, drained & rinsed (I cook my own beans)*
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 3/4 tsp salt
  • Cayenne pepper or red pepper flakes to taste (I left them out because of kids)
  • 1/3 cup cilantro, chopped
  • A few handfuls spinach
  • 15 whole wheat tortillas
  • Salsa and Greek yogurt, for fixings (optional)


  1. Cook rice as per package instructions.
  2. In the meanwhile, preheat large non-stick or cast iron skillet on medium heat and swirl olive oil to coat. Add onions and garlic, saute for a few minutes, stirring occasionally. Add bell pepper and broccoli; cook for a few more minutes. Add corn, black beans, cumin, garlic powder, salt, red pepper flakes; stir and cook for a few minutes. Add rice, cilantro and adjust salt and spices to taste.
  3. Set up burrito rolling station ready: tortillas, filling, spinach and parchment paper. To make tortillas pliable, warm up each tortilla directly on a gas or coil burner on both sides, flipping frequently and until it is pliable. Use kitchen tongs (feel free to use your own proved method). Then working quickly to avoid tortilla breaking, lay tortilla on a flat surface, place 2 scoops of filling (depending on a size of your tortilla it might be less or more), fold both sides and then roll tight. Roll into a piece of unbleached parchment paper and place seam side down. Repeat with remaining tortillas and filling. Serve hot with various fixings like organic salsa and Greek yogurt.

Store: Refrigerate for up to 5 days.

Freeze: Fill up large resealable Ziloc bags with burritos and freeze. To reheat, bake from frozen for 10-15 minutes at 375 degrees F.


*You might need to use less salt than me since I use my own cooked beans that are unsalted.

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