Vegetarian Burrito – Brown Rice, Black Beans & Avocado – A Filling, Flavor-Packed Favorite

This vegetarian burrito is the kind of meal you can make on a busy weeknight and still feel good about. It’s hearty, colorful, and full of familiar flavors—nothing fussy, just satisfying, real food. The combo of brown rice, black beans, and creamy avocado gives it great texture and staying power.

Add some crisp veggies and a squeeze of lime, and you’ve got something that tastes fresh with every bite. Make one for now, and wrap another for later.

Print Recipe

Vegetarian Burrito – Brown Rice, Black Beans & Avocado - A Filling, Flavor-Packed Favorite

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 4 servings

Ingredients

• 4 large flour tortillas (10-inch, burrito-size)
• 1 cup uncooked brown rice (or 3 cups cooked)
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, sliced or mashed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup shredded lettuce or cabbage
• 1/2 cup salsa (mild, medium, or hot)
• 1/2 cup shredded cheddar, Monterey Jack, or a dairy-free alternative (optional)
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions

• Cook the brown rice. Rinse the rice, then cook according to package directions. Fluff with a fork, season with a pinch of salt, and set aside.
• Sauté the veggies. Warm olive oil in a skillet over medium heat.Add onion and bell pepper, a pinch of salt, and cook 4–5 minutes until softened.
• Season and heat the beans and corn. Stir in black beans, corn, cumin, chili powder, and smoked paprika. Cook 2–3 minutes until warmed through. Adjust salt and pepper.
• Warm the tortillas. Heat each tortilla in a dry skillet for 15–20 seconds per side until pliable, or wrap them in a damp towel and microwave for 30 seconds.
• Set up your assembly line. Arrange rice, bean mixture, avocado, salsa, cheese, lettuce, and cilantro so you can build quickly.
• Assemble. Lay a tortilla flat.Add a base of rice, a generous scoop of beans and corn, a few avocado slices, a spoon of salsa, and any cheese or lettuce. Squeeze a wedge of lime over the filling.
• Roll it up. Fold the sides in, then roll from the bottom up, keeping the filling snug. If you like it crisp, place the burrito seam-side down in a warm skillet for 1–2 minutes to seal and lightly toast.
• Serve. Slice in half if you want and add extra salsa or hot sauce on the side.

Why This Recipe Works

The balance is the magic here: complex carbs from brown rice, plant protein from black beans, and healthy fats from avocado. Each bite hits warm, creamy, and crunchy notes.

A simple spice blend keeps it bold without overpowering. It’s also a flexible base—change the salsa, spice level, or add-ons to fit your mood and what you have on hand.

Ingredients

• 4 large flour tortillas (10-inch, burrito-size)
• 1 cup uncooked brown rice (or 3 cups cooked)
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, sliced or mashed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup shredded lettuce or cabbage
• 1/2 cup salsa (mild, medium, or hot)
• 1/2 cup shredded cheddar, Monterey Jack, or a dairy-free alternative (optional)
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Step-by-Step Instructions

1. Cook the brown rice. Rinse the rice, then cook according to package directions. Fluff with a fork, season with a pinch of salt, and set aside.
2. Sauté the veggies. Warm olive oil in a skillet over medium heat.

   Add onion and bell pepper, a pinch of salt, and cook 4–5 minutes until softened.

3. Season and heat the beans and corn. Stir in black beans, corn, cumin, chili powder, and smoked paprika. Cook 2–3 minutes until warmed through. Adjust salt and pepper.
4. Warm the tortillas. Heat each tortilla in a dry skillet for 15–20 seconds per side until pliable, or wrap them in a damp towel and microwave for 30 seconds.
5. Set up your assembly line. Arrange rice, bean mixture, avocado, salsa, cheese, lettuce, and cilantro so you can build quickly.
6. Assemble. Lay a tortilla flat.

   Add a base of rice, a generous scoop of beans and corn, a few avocado slices, a spoon of salsa, and any cheese or lettuce. Squeeze a wedge of lime over the filling.

7. Roll it up. Fold the sides in, then roll from the bottom up, keeping the filling snug. If you like it crisp, place the burrito seam-side down in a warm skillet for 1–2 minutes to seal and lightly toast.
8. Serve. Slice in half if you want and add extra salsa or hot sauce on the side.

Keeping It Fresh

For make-ahead burritos, skip the lettuce and avocado until serving so things don’t get soggy.

Wrap assembled burritos tightly in foil and refrigerate for up to 3 days. Reheat in a skillet or oven to keep the tortilla from getting rubbery. Store extra rice and bean filling in airtight containers.

Add fresh avocado and crisp greens right before eating.

Why This is Good for You

• Fiber-rich: Brown rice and black beans support digestion and help you feel full longer.
• Plant-powered protein: Black beans deliver steady energy without heaviness.
• Healthy fats: Avocado adds monounsaturated fats that support heart health.
• Micronutrients: Bell pepper, corn, and cilantro bring vitamins, minerals, and antioxidants.
• Balanced meal: Carbs, protein, and fats are all represented for stable satisfaction.

Pitfalls to Watch Out For

• Overfilling: Too much stuffing makes rolling messy and tearing likely. Leave a 1–2 inch border.
• Cold tortillas: They crack easily. Warm them first for a flexible wrap.
• Watery fillings: Drain beans and corn well.

  Thick salsa works better than runny.

• Under-seasoning: Taste and adjust salt, lime, and spices so flavors pop.
• Soggy leftovers: Keep wet ingredients separate if you plan to pack lunches.

Recipe Variations

• Spicy Chipotle: Add chopped chipotle in adobo or a dash of hot sauce to the beans.
• Veggie Boost: Sauté zucchini, mushrooms, or spinach with the onions.
• Breakfast Burrito: Swap rice for roasted potatoes and add scrambled eggs or tofu scramble.
• Protein Plus: Add roasted sweet potato cubes or extra-firm tofu for more substance.
• Vegan Cheese: Use a dairy-free shreds and a cashew-lime crema instead of cheddar.
• Whole-Grain Wrap: Use whole-wheat tortillas for extra fiber.

FAQ

Can I use white rice instead of brown?

Yes. White rice cooks faster and gives a softer texture. If you want similar nuttiness to brown rice, add a squeeze of lime and a pinch of salt to the white rice after cooking.

How do I keep the avocado from browning?

Toss slices with lime juice and a pinch of salt, and add them just before serving.

If prepping ahead, store mashed avocado with plastic wrap pressed directly on the surface.

What’s the best way to reheat a burrito?

Wrap it in foil and warm in a 350°F (175°C) oven for 12–15 minutes. For a crisp exterior, finish in a dry skillet for 1–2 minutes per side.

Are corn tortillas okay?

For classic big burritos, large flour tortillas are easier to roll. If you prefer corn, make smaller tacos or double-layer warmed corn tortillas to prevent tearing.

Can I freeze these?

Yes, but skip the avocado and lettuce.

Wrap tightly in foil, then a freezer bag. Reheat in the oven from frozen at 350°F (175°C) for 30–35 minutes.

In Conclusion

This vegetarian burrito is simple, satisfying, and endlessly adaptable. With brown rice, black beans, and avocado as the base, it delivers comfort and nutrition in every bite.

Keep the components on hand, and you’ll always have a quick, hearty meal ready to roll.