Brown Rice and Black Bean Burritos

Brown Rice and Black Bean Burritos

Another great wrap / burrito option that I like to have on hand to shove into my lunch bag in the morning. Also good to zap in the microwave and cover with vegan chili, salsa or enchilada sauce and pair with a salad for a quick & easy but satisfying meal.


  • 1 tsp Coconut oil
  • 2 cloves garlic
  • 1 small onion, chopped
  • 1 small can mild green chiles or substitute jalapenos to add heat
  • 2 cups cooked brown rice
  • 1 14.5 oz can black beans, drained and rinsed
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1/2 cup prepared salsa
  • Coarse salt and freshly cracked pepper, to taste
  • 8 burrito sized tortillas or wraps


    For the filling
  1. Heat coconut oil over medium high heat
  2. Add garlic and onion and saute until soft, about 5 minutes
  3. Add green chiles and cook for a minute or two
  4. Add rice, stir and cook until warmed, another 2 or 3 minutes
  5. Stir in chili powder and cumin until thoroughly combined
  6. Sir in salsa and drained beans and heat through
  7. Season with salt and pepper, remove from heat
  8. For the burritos
  9. In a skillet or griddle over medium-high heat, warm a tortilla for about 30 seconds per side
  10. Place warm tortilla on a work service, place about 1 cup of filling in the center and roll up burrito style
  11. Wrap in plastic wrap and store in the refrigerator

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