Smoky Black Bean and Cilantrolime Rice Burrito

Recipe Introduction

Quick Hook

Right then, who hasn't been desperate for a proper, satisfying lunch, only to end up with a dry, sad takeaway wrap that promises the world but delivers disappointment? I’ve been there too many times!

That’s exactly why I perfected this absolute powerhouse: the ultimate Bean and Rice Burrito . This isn't just any wrap; it’s a killer cheesy burrito recipe packed with a robust homemade smoky black bean filling and ultra zesty rice.

It gives you that comforting hug of flavour we all need mid-week.

Brief Overview

While the mighty burrito finds its roots deep in Mexican and Tex-Mex cooking, this specific version is built for the busy British home kitchen. We focus on maximum, punchy flavour for minimum fuss. This is the definition of a straightforward quick vegetarian dinner .

We’re combining an easy cilantro lime rice recipe with quick refried black beans from canned —making this recipe incredibly efficient. You can knock out four huge, substantial wraps in under an hour.

Honestly, this makes the list of the best budget friendly student recipes I know.

Main Benefits

Aside from tasting fantastic, this recipe is incredibly filling and packed with fibre from the beans. It proves vegetarian food doesn't have to be boring or light! These also happen to be exceptional vegetarian meal prep burritos .

Assemble them all on Sunday, wrap them tightly in foil, and you’ve got lunch sorted for days they freeze like little edible bricks of joy. My biggest lesson learned when developing this was the texture of the filling. Don't skip reducing the liquid.

If the beans are watery, your burrito will be a soggy tragedy. You need that thick, mashed core; that’s the real secret to learning how to roll a perfect burrito that stays together.

Serve these beauties with a dollop of sour cream or, if you're feeling fancy, some homemade Chipotle Crema .

Ready to get stuck in? Let's check the gear we need before diving into the ingredients.

Ingredients & Equipment

Right then, let's look at the shopping list for this champion Bean and Rice Burrito . This recipe is so perfect for Budget friendly student recipes , it hardly costs a packet. You absolutely don’t need anything posh here, just good quality basics.

We are building the ultimate satisfying, Vegetarian meal prep burritos .

Main Ingredients

For the best texture and flavour, focus on these key items.

For the Filling and Rice:

• Black Beans: You need two large cans (about 425g / 15 oz each ), rinsed and drained. Using Refried black beans from canned saves loads of time, but rinsing them stops the final flavour being too metallic.
• Rice: 1 cup (200g) of Long Grain White Rice. A good quality Basmati or Jasmine makes a huge difference to the fluffiness. Trust me.
• Cheese: 1 ½ cups (180g) of grated cheese. Monterey Jack or a sharp Cheddar is the ticket for this hearty Cheesy Burrito Recipe .
• Tortillas: Four large (10 inch / 25cm ) flour tortillas. Get the proper burrito size anything smaller and your filling will burst out the sides like an overstuffed sausage roll!

Seasoning Notes

This is where the magic happens and we craft that rich, Homemade smoky black bean filling . Flavour isn't just about heat; it's about depth.

• Smoked Paprika: Do not skimp on this. The smoked element is crucial for that deep, almost meaty flavour profile. It makes the Quick Vegetarian Dinner taste complex, not boring.
• Cumin: Ground Cumin adds warmth. Make sure you toast it with the garlic and onion for 30 seconds before adding the beans. I learned years ago that toasting spices in hot oil first completely transforms the aroma it wakes up the flavour molecules. Game changer.
• The Zest: We get vibrant freshness from the 2 Tbsp of fresh lime juice and chopped cilantro that go into the Easy cilantro lime rice recipe . This balance of smoky beans and zesty rice is what makes the whole thing sing.
• Sauce Upgrade: While the filling is superb on its own, for a bit of fancy flair, this pairs brilliantly with a drizzle of Chipotle Crema or a tangy Creamy Jalapeno Sauce .

Equipment Needed

Honestly, if you've got a kitchen, you’ve got the gear.

• Pans: A medium saucepan (for rice) and a large skillet (for beans).
• Masher: A potato masher is essential. We need to mash the beans right in the pan to achieve that thick, creamy texture that stops the burrito from being sloppy.
• Knife: A good chef's knife for all the chopping.

The only real trick is learning How to roll a perfect burrito , but we’ll get to that in the assembly section don't panic, it’s easy peasy once you know the tuck and-fold method!

Cooking Method: Getting the Gaffer’s Bean and Rice Burrito Right

Right then, forget complicating things. This recipe for the Ultimate Bean and Rice Burrito is about efficiency and maximum flavour payoff. We’re aiming for that deeply satisfying texture creamy beans and fluffy, zesty rice without slaving away.

This really is a brilliant Quick Vegetarian Dinner option, especially for Budget friendly student recipes when you need big flavour on a tight wallet.

Prep Steps: No Faffing About

This stage is all about organisation, or mise en place as the fancy chefs call it. Get all your chopping done first: the onions, the garlic, and that vibrant cilantro. Wash your rice thoroughly until the water runs clear. Honestly, this five minutes of prep work makes the cooking feel effortless.

A quick tip: measuring out your dried spices (cumin, paprika, etc.) into one small bowl beforehand means you can drop them straight into the pan when the aromatics are ready. Trust me, toasting those spices for thirty seconds is essential; it wakes them up and guarantees a deep, homemade smoky black bean filling later.

step-by-step Process: Fluff and Smash

1. Start the Rice: Combine your rinsed rice, stock, and seasoning, bring it quickly to a boil, then immediately cover, reduce the heat to the lowest setting, and walk away. Simmer for precisely 18 minutes . No peeking! This is how you guarantee that easy cilantro lime rice recipe result.
2. Sauté the Base: While the rice simmers, move to the beans. Soften your onion until translucent, then add your garlic and spices. The aroma will tell you they are ready.
3. Simmer the Beans: Add the rinsed Refried black beans from canned and the stock. Let this bubble gently over medium low heat for 10 to 15 minutes . You need that liquid to reduce significantly.
4. Achieve Creamy Texture: Once the liquid is mostly gone, mash about two-thirds of the beans right in the pan. The mix should be thick, not soupy. This is the secret to a sturdy filling that won't make your burrito soggy.
5. Rest and Roll: Don't forget the rice! After its 18 minutes of simmering, take it off the heat and let it rest for another 10 minutes , still covered. Then fluff it and mix in the lime and cilantro.
6. Assembly Time: Warm your tortillas a crucial step for flexibility. Layer the warm black bean filling, then the rice, and finally that copious amount of cheese for your Cheesy Burrito Recipe . Follow the tuck and-fold method to seal it up tightly. This is How to roll a perfect burrito —tuck the sides in first, then pull the bottom up, over the filling, and roll forward firmly.

Pro Tips: The Finishing Touches

My biggest lesson learned? Texture is everything in a burrito. If your bean filling is too watery, the whole thing will rupture when you eat it. If you’ve still got too much liquid after 15 minutes, just keep simmering until it’s thick enough to spread.

These wraps are fantastic for Vegetarian meal prep burritos . Assemble them, wrap them in foil, and freeze them solid. Reheat them straight from the freezer in an oven at 350° F ( 175° C) until piping hot in the middle.

Finally, while the filling is delicious on its own, a vibrant dipping sauce really lifts the meal. Try whipping up a quick Creamy Jalapeno Sauce or a simple Chipotle Crema to serve alongside it elevates this humble, hearty meal to restaurant status!

Recipe Notes

Right then, you’ve done the hard graft your kitchen should smell gloriously smoky from the beans, and that easy cilantro lime rice recipe should be fluffy as a cloud.

Now that you've successfully learned how to roll a perfect burrito , let's talk about the practical stuff that turns a good meal into a consistently brilliant one.

Serving Suggestions

A hefty Bean and Rice Burrito is satisfying enough on its own, but we need a bit of acid and freshness to cut through the richness of the cheesy burrito recipe filling.

Plating is simple: serve it whole, maybe sliced diagonally to show off those lovely layers of homemade smoky black bean filling and zesty rice.

For sides, a simple slaw shredded cabbage with a lime dressing is spot on. But the true star alongside this needs to be a dip. Skip the basic salsa sometimes and try whipping up a quick dollop of Chipotle Crema or a zingy, homemade Creamy Jalapeno Sauce .

That cool, spicy kick elevates the entire operation from filling lunch to proper Friday feast. And for the beverage? A perfectly cold lager always hits the mark.

Storage Tips

This recipe is absolutely stellar for vegetarian meal prep burritos —it's cheap, filling, and tastes even better the next day. If you’re making these for the week ahead, skip the final toasting step and wrap each burrito tightly in foil.

They keep beautifully in the fridge for up to four days. If you’re freezing them (which I highly recommend for budget friendly student recipes ), wrap them again in a second layer of cling film or freezer paper to prevent freezer burn.

To reheat from frozen, remove the plastic, leave the foil on, and bake in a preheated oven at 180° C ( 350° F) for 35– 40 minutes until piping hot all the way through.

Alternatively, microwave from the fridge (unwrapped) for 2– 3 minutes.

Variations

If you're after a quick vegetarian dinner and want to speed things up even further, don't worry about mashing the refried black beans from canned quite so diligently; a quick pulse with an immersion blender works just as well to create that binding, creamy texture.

For dietary swaps, ditch the cheese and butter for a fully vegan option. The filling is so flavourful, you honestly won't miss the dairy. Seasonally, if you fancy a change in autumn, stir a tablespoon of roasted butternut squash puree into the black bean mixture it adds a wonderful sweetness and keeps the texture smooth.

Nutrition Basics

We’re keeping it simple here. The main health benefit comes from the black beans, which are absolute fibre powerhouses. They keep you feeling full for ages, stabilise blood sugar, and are just brilliant for gut health.

This whole meal is essentially high-quality complex carbs and protein, meaning it gives you sustained energy no midday slump here.

Trust me on this one; once you’ve nailed these notes, you'll be making this magnificent burrito wrap a permanent fixture on your rotation. Go forth and enjoy!

Frequently Asked Questions

These look spot on for lunch! Can I make these Bean and Rice Burritos ahead of time and freeze them?

Yes, absolutely! These are brilliant for batch cooking, proving that budgeting doesn't mean boring lunches. Assemble them completely (minus the final toasting), wrap them tightly in foil, and they'll happily sit in the freezer for up to three months easy peasy.

To reheat, remove the foil, wrap the burrito in a damp paper towel, and microwave until piping hot, or bake in a moderate oven until the cheese is melted right through.

My filling keeps going soggy and falling apart when I try to roll it. What’s the secret to a properly tucked burrito?

Ah, the classic blunder! The key to avoiding a soggy mess is managing the moisture in the bean filling. If your bean mix is too watery, the burrito is doomed to fall apart like a badly structured Jenga tower.

Make sure you simmer the black beans longer until the liquid is significantly reduced, creating a thick, mashed paste that won't leak out, which is what stops your Bean and Rice Burrito from having a meltdown during assembly.

I’m a keen cook how can I dial up the smoky or zesty flavour even further?

If you're looking to give the flavour profile a proper kick, start with the citrus: try adding some lime zest alongside the juice to the rice the essential oils carry a massive punch.

For more smoke, ensure you toast the cumin and paprika for a good 30 seconds before adding the beans; if you're feeling adventurous, you could introduce a tiny bit of chopped chipotle in adobo sauce to the bean mixture for heat and deeper smoke.

I can’t stand cilantro (it tastes like soap!). What’s the best replacement in the rice?

Bless your heart, that genetic quirk is common! If cilantro isn't your cup of tea, the best substitute is fresh, flat leaf parsley combined with a tiny pinch of dried oregano or thyme for an earthy lift.

This replacement provides the essential fresh, green element without the dreaded soapy flavour, keeping the zesty rice base delicious and fragrant.

I only have short grain rice in the cupboard. Can I use it instead of long grain rice?

You can certainly substitute short grain (like Arborio or sushi rice), but be aware it absorbs liquid differently and will result in a much stickier, starchier rice. This isn't necessarily a bad thing, as the stickiness helps bind the filling together inside the tortilla.

However, you may need to reduce your stock slightly and skip the rinsing step, as you want the starches to help achieve that dense, cohesive texture.