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Spicy Black Bean and Rice Burritos Recipe

Spicy Black Bean and Rice Burritos recipe


This is a yummy wrap filled with spicy beans, rice, and fresh veggies. You mix beans with spices and wrap them in a soft tortilla with rice and veggies. It's a fun meal you can hold in your hand!


2 jalapeños, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 cloves of garlic, minced
2 limes, juiced
1 cup long-grain white rice
1 tsp smoked paprika
1 large onion, diced
1 large tomato, diced
2 ripe avocados
4 cups shredded romaine lettuce
4 large flour tortillas
4 tbsp vegan sour cream
2 (15 oz) cans of black beans, drained and rinsed
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil


In a medium pot, rinse the rice until the water runs clear. Add 2 cups of water, smoked paprika, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
While the rice is cooking, heat olive oil in a pan over medium heat. Add half of the diced onion and cook until translucent, about 3 minutes.
Add the black beans to the pan with the onions. Stir in the chopped jalapeños, half of the lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, then remove from heat.
In a small bowl, mash the avocados with the remaining lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Stir in the remaining diced onion and tomato to make a quick guacamole.
Warm the tortillas in a dry skillet or in the microwave for about 10 seconds each to make them pliable.
Lay out the tortillas and spread 1 tablespoon of vegan sour cream on each. Top with a scoop of the cooked rice, a scoop of the black bean mixture, some guacamole, and a handful of shredded lettuce.
Fold in the sides of each tortilla and roll them up tightly. If desired, wrap them in foil to keep them warm.
Serve the burritos immediately, or if preferred, grill them in a panini press for a crispy exterior.

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