Easy Homemade Burritos with Cilantro Rice and Beans Recipe

If you’re on the lookout for a meal that’s comforting, wholesome, and easy to pull together, then I’ve got you covered with my Easy Homemade Burritos with Cilantro Rice and Beans Recipe. This recipe is a total game-changer—perfect for those busy evenings when you want something delicious and satisfying without a complicated whip-up. Trust me, once you try it, these burritos will become your go-to for quick dinners, freezer meals, or even lunch-box magic.

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Ingredients You’ll Need

Each ingredient in this Easy Homemade Burritos with Cilantro Rice and Beans Recipe plays its part to make sure you get that perfect blend of flavors and textures—bright citrus, creamy beans, and melty cheese all wrapped in a soft tortilla. When shopping, I recommend fresh cilantro and good-quality tortillas for the best results.

• Olive oil: Adds richness and helps toast the rice for a lovely nutty flavor.
• Long-grain brown rice: Perfect for texture and holds up well without getting mushy.
• Salt: Don’t skip it—it seasons both rice and beans perfectly.
• Lime: The zest and juice brighten up the rice and add that fresh punch.
• Cilantro leaves: Freshness in every bite; don’t be shy with the cilantro!
• Pinto beans (canned): Convenient and protein-packed, you’ll drain and simmer them with spices for extra flavor.
• Garlic powder: Provides that subtle garlicky warmth without overpowering.
• Tabasco sauce: Just a few dashes give the beans a kick—adjust to your spice level.
• Medium tortillas: I love the flexibility of flour tortillas that wrap everything snugly.
• Sharp cheddar cheese: Melts beautifully and brings that satisfying cheesy goodness.
• Jarred salsa: Divided between cooking and serving, it adds moisture and tang.
• Sour cream and guacamole: Optional but highly recommended toppings—the final frosting on these burritos.

Variations

This Easy Homemade Burritos with Cilantro Rice and Beans Recipe is such a fantastic base, and I encourage you to tweak it to match your tastes or what’s in your pantry. I almost always make little changes depending on the season or what leftovers I want to use up.

• Protein Upgrade: Sometimes I like to add cooked shredded chicken or ground turkey for extra heft—and my family never complains.
• Spicier Kick: Using a chipotle salsa instead of mild salsa brings a smoky heat I adore.
• Vegetarian Boost: Add sautéed bell peppers and onions for more veggie goodness and texture variety.
• Cheese Variations: Pepper jack cheese works beautifully if you love a bit more spice in your melt.

How to Make Easy Homemade Burritos with Cilantro Rice and Beans Recipe

Step 1: Toast and Cook the Brown Rice

I love this step because toasting the rice in olive oil really ups the flavor. Heat 2 tablespoons of olive oil over medium heat in your pot, then toss in 2 cups of brown rice. Stir it around for 2 to 3 minutes until the rice smells toasty and is evenly coated with oil. This little ritual helps prevent the rice from sticking and adds a subtle nuttiness. Then, pour in 4 cups of water with 1 teaspoon of salt, cover, and reduce to a simmer. Patience here is key—let it cook gently for 40 to 45 minutes until tender but not mushy.

Step 2: Brighten Up the Cilantro Rice

Once your rice is cooked, stir in the zest and juice of 1 lime along with a good half cup of chopped cilantro. I find fluffing everything with a fork before mixing helps keep the rice light and separates the grains for the best texture. This fresh cilantro rice is what makes these burritos stand out and taste so vibrant.

Step 3: Simmer and Mash the Pinto Beans

While your rice is cooking, start on the beans. In a separate pot, combine 2 drained 15-ounce cans of pinto beans with 1 cup of water, 2 teaspoons garlic powder, and 2 teaspoons salt. Bring everything to a simmer over medium heat, then lower the heat and let it gently bubble for 10 minutes. This helps the flavors meld. Next, turn the heat off, add 3 to 4 dashes of Tabasco (add more or less to your spice tolerance), and mash the beans lightly using a potato masher or the back of a wooden spoon. Be sure to leave some beans whole so your burrito has a nice texture instead of being pure mush.

Step 4: Assemble Your Burritos

Lay out your tortillas on a clean surface and get ready to build. Starting about 2 inches from the bottom edge, layer 2 tablespoons of the mashed beans, 3 tablespoons of the cilantro rice, 1 tablespoon of salsa, and 2 tablespoons of shredded sharp cheddar cheese. Here’s a trick I discovered: tuck in the sides of the tortilla tightly before rolling up from the bottom toward the top, so nothing spills out. Then wrap each burrito tightly in aluminum foil and label with the date if you’re stashing them in the freezer.

Step 5: Freeze or Serve Right Away

If you want to eat them now, just unwrap the foil and give your burrito a quick 20-second zap in the microwave or toast each side for a couple of minutes on a skillet until the cheese melts and the burrito is warmed through. Otherwise, place the foil-wrapped burritos in a zip-top bag and freeze—they’ll keep perfectly for about 3 months.

How to Serve Easy Homemade Burritos with Cilantro Rice and Beans Recipe

Garnishes

When I get to the table, I pile on sour cream and guacamole—those dairiness and creaminess layers really make these burritos shine. A little extra fresh salsa drizzled over the top never hurts either, especially if you want an added fresh zing and a pop of color.

Side Dishes

For sides, my family loves simple chips and salsa or a fresh green salad with avocado and lime vinaigrette. Occasionally, I throw together a quick corn and black bean salad to complement the burritos’ flavors.

Creative Ways to Present

For special occasions, I’ve wrapped these burritos in colorful parchment paper and tied them with kitchen twine—instant grab-and-go party food that looks adorable. They’re also fantastic sliced into smaller rounds for appetizer-style serving at casual get-togethers, paired with extra dipping sauces.

Make Ahead and Storage

Storing Leftovers

I always wrap the leftover burritos tightly in foil then store them in a reusable zip-top bag in the fridge if I plan to eat them within a few days. Keeping them wrapped prevents drying out and locks in flavor beautifully.

Freezing

Freezing is a lifesaver for this recipe! After wrapping in foil and placing the burritos in a zip-top bag, just pop them in the freezer. I write the date on each package, so I know when to use them by—typically within 3 months to keep them tasting fresh and vibrant.

Reheating

For reheating, I personally prefer the oven method because it keeps the tortilla crisp and melty without becoming soggy. Just heat at 375°F for 20 minutes while wrapped in foil. But if you’re in a rush, the microwave works too—just don’t forget to unwrap and use moderate heat to avoid hot spots.

FAQs

Final Thoughts

I absolutely love how this Easy Homemade Burritos with Cilantro Rice and Beans Recipe comes together—it’s comfort food that feels fresh, wholesome, and so satisfying. When I first tried this, I was genuinely surprised at how even the pickiest eaters in my family couldn’t get enough! It’s one of those recipes that also feels like a little love wrapped up in foil, ready whenever you need a nourishing, delicious meal. So go ahead, give it a try, and I promise you’ll find yourself making it over and over again.

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