These black bean and rice burritos are a flavorful and easy-to-make dish that you will love. Packed full of delicious whole foods, these come together in less than 35 minutes and can be frozen up to 3 weeks!
I was at the German embassy yesterday for my visa appointment. My dad and I left the house at about 5.30 am in the morning and had breakfast in the car, all to avoid the oh-so-famous Bangkok rush hour traffic. Well, we arrived at the embassy about an hour too early. That wouldn’t have been so bad, if I weren’t nervous and freaking out and dreading every minute of waiting. When I’m nervous and excited, I tend to talk a lot. Like, a lot. It probably annoyed the heck out of everyone in the embassy, including my dad, but I couldn’t help it. Then we were called into the interview room, where I gave the embassy staff all the required documents, answered her questions, got my fingerprints scanned and then we were done in less than 10 minutes. Ah the feeling of relief!
Now there’s actually nothing more to do than to just wait, wait and wait till I get to pick up my visa in a couple of weeks. So I’m back to creating things in the kitchen, making huge messes (and making my mom mad), taking pictures and blogging again! Feels so good to be back.
Since I am going to become a full-time medical student in a month, it’s important to me that I keep my food recipes simple, quick and easy. Oh, and don’t forget filling, you can’t study on an empty stomach! Now here’s where the burritos come in. There are a couple reasons why they make the absolutely perfect dish for students (and other busy people):
- These burritos come together in less than 35 minutes.
- Throw in whatever leftovers you have, rice, veggies, meat, cheese etc. as tasty extras.
- They freeze well up to 3 weeks.
- They’re super filling and will keep you feeling satisfied for hours.
- They’re delicious.
Need I say more? Nah, but I want to. I told you I talk a lot when I’m excited, and nothing gets me more excited than sharing a really good recipe with you!
The bean filling in the burritos is really easy to make. Cook the beans yourself or use one 15-oz can of black beans. Make the bean filling by sautéing onion, garlic, beans and a whole lot of flavorful spices. Then, cook some rice (or use leftover rice if you have some), heat a few tortilla wraps and wrap away.
Actually, I might have to add that wrapping wasn’t as easy as I just made it sound. Maybe I was just an idiot, but it was my first time making burritos and I had a hard time stuffing them and rolling them up neatly. So don’t mind the poorly wrapped burritos in the pictures, just know they tasted amazinggggggg you guys!
These black bean and rice burritos pair well with avocado, tomato salsa, hot sauce and a squeeze of lime juice. The other day I was at the gym and I’d packed these burritos in a lunch box as a post-workout dish to have in the resting area. They made the perfect portable filling, healthy and protein-packed meal. That’s not my point though, you already know all of this. What I wanted to tell you is to wrap them well, or at least better than I did. My burrito fell apart half-way through, the filling exploded and it got really messy, all over the gym floor. The hot sauce was everywhere; at least a dozen of people were staring at me as I attempted to stuff the beans back inside. Finally, I gave up and used a spoon to scoop up the rest of what was once my burrito.
Still tasted pretty damn good.
I hope you enjoy these!
- 1 ½ cups cooked rice
- 1 ½ cups cooked black beans or 1 x 15-oz can black beans (drained and rinsed)
- ½ tablespoon olive oil
- ½ cup chopping onion
- 2 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- 5 tortilla wraps
- In a medium pan over high heat, add olive oil and chopped onion. Sauté for about 5 minutes until onion becomes soft and translucent. Add minced garlic and continue to cook for another few minutes, stirring frequently.
- Add in ground cumin, chili powder and smoked paprika.
- Add black beans to the pan. Cook for another 10 minutes, don't forget to stir frequently. Season well with salt and ground black pepper.
- Heat tortilla wraps on a separate pan until warm.
- Assemble the burritos. Add cooked rice and bean filling to tortilla along with other desired fillings, such as avocado slices or lettuce. Wrap and serve warm with salsa, hot sauce and a squeeze of lime juice.
- If freezing, only stuff the burritos with rice and bean filling. Wrap the burritos in baking paper, then in another layer of plastic wrap. They freeze well up to 3 weeks. To reheat, simply remove the burritos from the plastic wrap and place in a microwave until warmed through.