Homemade Burritos with Cilantro Rice and Beans Recipe

If you’re craving something hearty, flavorful, and downright satisfying, you’ve got to try this Homemade Burritos with Cilantro Rice and Beans Recipe. I absolutely love how this recipe marries the fresh zestiness of cilantro lime rice with creamy, seasoned pinto beans wrapped inside a warm tortilla—and the best part? It’s perfect for making ahead and freezing so you can enjoy a delicious, homemade meal anytime. Stick around, and I’ll share all my tips and tricks to make sure your burritos turn out amazing every single time.

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Ingredients You’ll Need

These ingredients come together to create a comforting and hearty burrito that packs flavor in every bite. I always grab fresh cilantro for that bright punch, and don’t skip the lime—it makes all the difference!

• Olive oil: Use a good quality oil to toast the rice and add a subtle richness.
• Long-grain brown rice: I like brown rice here for the nuttier flavor and chewy texture.
• Salt: Essential for seasoning both rice and beans.
• Lime (zested and juiced): The citrus freshness wakes up the rice and ties the whole burrito together.
• Cilantro leaves: I always pack this in for vibrant flavor—don’t be shy with it!
• Pinto beans: Canned makes this quick, but rinse and drain well for the best texture.
• Garlic powder: Adds a mellow, comforting depth to the beans.
• Tabasco sauce: Just a few dashes will give your beans a subtle kick without overpowering.
• Medium tortillas: Room temperature tortillas are easiest to roll without tearing.
• Sharp cheddar cheese: A little melty cheese is the perfect creamy contrast in each bite.
• Jarred salsa: Use your favorite kind—half goes inside, half for serving.
• Sour cream and guacamole: These are optional but highly recommended toppings!

Variations

I love encouraging folks to make this recipe their own. There are so many ways to tailor it based on what you have or your taste preferences—I’ve tried quite a few, and each one was a winner.

• Protein swap: Once, I added cooked shredded chicken for extra protein, and it was such a hit with my crew.
• Veggie boost: Adding sautéed bell peppers or corn gives a nice sweet crunch and vibrant color.
• Spice level: If you like it spicy, boost the Tabasco or add some chopped jalapeños to your beans.
• Dairy-free: Omit the cheese and sour cream, or substitute with vegan cheese and cashew cream to keep things creamy.

How to Make Homemade Burritos with Cilantro Rice and Beans Recipe

Step 1: Toast and simmer the brown rice

Start by heating olive oil in a medium pot over medium heat. Add the brown rice and stir it around for 2 to 3 minutes – this toasting step is key to boosting its nutty flavor. Then pour in 4 cups of water and add a teaspoon of salt. Cover the pot and lower to a gentle simmer. I usually let it cook for 40 to 45 minutes until the rice is tender but still has a slight bite. Don’t stir while it cooks to avoid gummy texture.

Step 2: Flavor the cilantro rice

Once the rice is done, fluff it up with a fork so it’s light and fluffy. Then stir in fresh lime zest, a good squeeze of lime juice, and plenty of chopped cilantro. The brightness this adds is what will make your burritos stand out from the freezer varieties you buy at the store.

Step 3: Prepare the seasoned pinto beans

While your rice cooks, start on the beans by adding drained pinto beans, a cup of water, garlic powder, and salt to another pot. Bring this to a simmer over medium heat, then reduce to low and let it gently cook for 10 minutes. Once tender and flavorful, turn off the heat, add your Tabasco sauce, and use a potato masher or wooden spoon to mash most of the beans—leaving some whole keeps a nice, creamy texture that I love.

Step 4: Assemble your burritos

Now the fun part: assembly! Lay a tortilla flat on a clean surface. Start about two inches from the bottom edge and layer 2 tablespoons of mashed beans, 3 tablespoons of cilantro rice, 1 tablespoon of salsa, and 2 tablespoons of sharp cheddar cheese. Fold the right and left edges in tightly, then roll firmly from bottom to top—make sure nothing sneaks out during rolling! I wrap mine right away in aluminum foil to keep everything snug and fresh.

Step 5: Freeze or enjoy immediately

If you’re saving these for later, place your foil-wrapped burritos in a zip-top bag and pop into the freezer; they last up to 3 months. If eating right away, just unwrap and heat for about 20 seconds in the microwave or crisp both sides in a skillet. My family loves grabbing these for lunches—they’re quick, filling, and tasty!

How to Serve Homemade Burritos with Cilantro Rice and Beans Recipe

Garnishes

I’m all about adding a little extra love when serving. For me, nothing beats fresh salsa spooned on top, a dollop of cool sour cream, and a scoop of creamy guacamole. Sometimes, a sprinkle of chopped green onions or fresh extra cilantro makes it feel extra festive and fresh.

Side Dishes

My go-to sides here are simple and fresh: a crisp green salad with lime vinaigrette, crunchy tortilla chips for scooping, or even Mexican street corn if I want to impress guests. These all complement the burrito’s flavors beautifully without overpowering.

Creative Ways to Present

For parties or family dinners, I like to slice the burritos on a diagonal and arrange them on a colorful platter with bowls of salsa, sour cream, and guacamole for everyone to build their perfect bite. You can even add some pickled jalapeños and a sprinkle of queso fresco for an extra touch.

Make Ahead and Storage

Storing Leftovers

I always wrap each burrito tightly in foil and place them in a sealed freezer bag—this keeps them fresh and prevents freezer burn. When stored properly, these burritos stay tasty for up to three months.

Freezing

Freezing this recipe is a game changer. I freeze a batch as soon as they’re wrapped, so I have quick lunches or dinners on the busiest days. Just make sure the burritos are fully cooled before wrapping to avoid extra moisture buildup inside.

Reheating

I usually unwrap the foil before microwaving to make sure the burrito heats evenly—2 to 3 minutes usually does it. If you want a crispy outside, popping the reheated burrito on a hot skillet for a minute or two on each side works like a charm. For oven reheating, keep them wrapped and bake at 375°F for about 20 minutes until warmed through.

FAQs

Final Thoughts

This Homemade Burritos with Cilantro Rice and Beans Recipe has become one of my absolute favorites for busy weeknights and meal prep. It’s easy, comforting, and so full of fresh, vibrant flavors that you don’t even miss the meat. I love that I can make a big batch, stash them in the freezer, and still enjoy that homemade goodness anytime. Give it a try—you’ll be amazed at how something so simple can become a new family classic.

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