Burrito Recipe Vegetarian Rice Made Easy and Delicious

Looking for a delicious, wholesome, and satisfying vegetarian meal that bursts with flavor? This vegetarian rice burrito recipe is exactly what you need!

Perfect for lunch, dinner, or even meal prepping, these burritos are packed with vibrant veggies, seasoned rice, and hearty beans, all wrapped in a warm tortilla. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this recipe offers a fantastic combination of textures and tastes that will keep you coming back for more.

Plus, it’s easy to customize with your favorite toppings and sides. Let’s dive into how you can make these tasty burritos that are not only nutritious but also incredibly comforting and filling.

Why You’ll Love This Recipe

First and foremost, this vegetarian rice burrito is incredibly versatile. You can easily swap ingredients based on what you have available or your personal preferences.

The recipe is also packed with protein and fiber thanks to the beans and brown rice, keeping you full and energized. It’s a perfect option for busy weeknights or meal prep because it reheats beautifully without losing flavor or texture.

Additionally, the combination of spices used in the rice and beans brings a delightful Southwestern flair that makes every bite exciting. You’ll also appreciate how easy it is to make this recipe vegan by simply skipping the cheese or using a plant-based alternative.

If you’re new to vegetarian cooking, this burrito is a great way to explore meatless meals that don’t compromise on taste.

Ingredients

• 1 cup brown rice, rinsed
• 2 cups vegetable broth (for cooking rice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 cup shredded cheddar cheese (optional or use vegan cheese)
• 4 large flour tortillas
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and black pepper, to taste
• Sour cream or Greek yogurt, for serving (optional)
• Hot sauce or salsa, for serving (optional)

Equipment

• Medium saucepan with lid (for cooking rice)
• Large skillet or frying pan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Grater (if shredding cheese)
• Citrus juicer (optional)
• Serving plates or foil for wrapping burritos

Instructions

1. Cook the rice: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed brown rice, reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Sauté the veggies: While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add spices and veggies: Stir in the ground cumin, chili powder, and smoked paprika. Mix well to coat the onions and garlic. Add the diced red bell pepper and corn kernels. Cook for 5-7 minutes until the veggies soften but still have a slight crunch.
4. Combine rice and beans: To the skillet, add the cooked rice and black beans. Stir thoroughly to combine. Cook for another 3-5 minutes, allowing the flavors to meld together. Season with salt, pepper, and lime juice to taste.
5. Warm the tortillas: Heat the flour tortillas in a dry skillet or microwave for 20 seconds to make them pliable and easy to fold.
6. Assemble the burritos: Place a generous scoop of the rice and bean mixture down the center of each tortilla. Sprinkle with shredded cheese and chopped cilantro. Add sour cream or salsa if desired.
7. Wrap it up: Fold the sides of the tortilla over the filling, then roll tightly from one end to the other to form a burrito. Serve immediately or wrap in foil to keep warm.

Tips & Variations

For extra protein, add some cooked quinoa to the rice mixture or toss in some diced tofu or tempeh.

Try swapping the black beans for pinto beans, kidney beans, or chickpeas to change things up.

If you want a spicier kick, add chopped jalapeños or a pinch of cayenne pepper to the sautéed veggies.

For a gluten-free option, use corn tortillas instead of flour tortillas.

Make it vegan by omitting the cheese and sour cream or using plant-based alternatives.

Nutrition Facts

Serving Suggestions

This vegetarian rice burrito pairs wonderfully with a fresh side salad of mixed greens and avocado or a simple Mexican street corn salad (elote). For a heartier meal, serve it alongside some homemade guacamole and tortilla chips.

If you’re in the mood for a refreshing drink, a classic lime agua fresca or a chilled glass of iced tea complements the flavors perfectly.

Looking for more delicious recipes? Check out our Low Fodmap Appetizer Recipes for some tasty starters or try the Lemon Ricotta Pasta With Arugula Recipe for a light pasta dish that pairs well with burritos.

For a unique dip option, the Halibut Dip Recipe is a crowd-pleaser you can serve with chips or veggies.

Conclusion

This vegetarian rice burrito recipe is a fantastic way to enjoy a flavorful, nutritious, and easy-to-make meal that satisfies both vegetarians and meat-eaters alike. The combination of seasoned rice, hearty beans, fresh veggies, and optional cheese creates a well-rounded dish that’s perfect for any occasion.

Whether you’re cooking for yourself, family, or friends, these burritos deliver on taste and convenience.

With simple ingredients and straightforward steps, you’ll have a delicious meal ready in under an hour that can be customized to your liking. Plus, the leftovers make for excellent lunches or quick dinners throughout the week.

Give this recipe a try and enjoy the vibrant flavors of a classic burrito with a wholesome vegetarian twist!

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