Cheesy Bean And Rice Burrito

What’s unique about this recipe is that we prepare the rice and beans filling in the Instant Pot, making this an easy, 30-minute meal. My kids love the Bean & Rice Burrito from Chipotle so much that they can have it a couple of times a week without any complaints! We also like the classic bean burrito from Taco Bell, it’s one of our regulars whenever we’re road-tripping 🙂

My inspiration for this recipe came from the desire to create a bean burrito recipe that’s just as tasty as the fast food versions, but healthier. One of the things that sets this Cheesy Bean and Rice Burrito apart from the fast food options is the quality of the ingredients. I use aromatic basmati rice and nutrient-rich black beans that are perfectly cooked and seasoned with a blend of spices that give it a flavorful kick. The vegetables add flavor and fiber, while the cheese adds a creamy element that ties everything together. One of the best things about this burrito is how easy it is to customize. You can make it spicy by adding a diced jalapeno, and add your choice of condiments to make it your own. Some of our favorites include guacamole, pico de gallo, or sour cream. It truly is a build-your-own burrito recipe. A complete, filling, and satisfying plant-based meal ready in 30 minutes. Let’s get started on the recipe!

Ingredients - Notes & Substitutions

The ingredients for the bean burrito filling are a mix of fresh vegetables and pantry ingredients. Here’s what you need:

Beans: I used black beans for the filling since that’s what I had in my pantry, but any 14.5-ounce can of beans work, such as pinto, kidney, or white beans. Make sure to drain and rinse to rid of excess salt and starch. Although refried beans are a popular ingredient, their texture and consistency ruin the final rice and beans filling. Stick with whole beans here. Alternatively, you can use dry beans for this recipe. You will need about ¾ cup for this recipe and will need to cook them separately. Here’s a detailed recipe for Black Beans. Rice: Either white jasmine or basmati rice will do. Both are long-grain, fragrant, soft, and tender. Since brown rice requires a longer cooking time, I do not recommend it in this recipe. Spices: I love being able to control the amount of spice and flavor in the bean burrito filling, which is why I decided to incorporate my own mix of Mexican spices. However, feel free to use 2 Tablespoons of your favorite Taco seasoning instead. Vegetables: Onions, bell peppers and corn (fresh or frozen) is what we’re using today. Feel free to use any color of bell peppers and onions. Cheese: Shredded Cheddar, Pepper Jack, and Monterey Jack are my preference for this recipe. I typically buy a block and shred it myself using the large holes on a grater. Feel free to use the pre-shredded option for saving time. Condiments: This is where you can customize your burrito. Some popular condiments include sour cream, guacamole, pico de gallo, sliced jalapenos, cilantro, and salsa.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Cheesy Bean and Rice Burrito

I’ve broken down this burrito recipe in two pasts - Filling and Assembling.

Step 1: Prepare Filling

Thinly slice onions and peppers. Rinse rice in a sieve 2-3 times, until water runs clear. Select Saute and wait for the pot to get hot for about 30 seconds. Add olive oil, sliced onions, and peppers. Saute for 2 minutes until soft (Pic 1). Add garlic and chopped jalapeno, and saute for 1 minute. Add spices including salt, Mexican chili powder, coriander, cumin, paprika, and cayenne, and saute for another 30 seconds. This brings out the flavors of the spices. Cancel Saute (Pics 2 & 3). Add frozen (or fresh) corn, rinsed and drained black beans, drained rice, and water to the pot. Stir well (Pics 4 & 5). Add salsa and gently spread it on the top, don’t stir. Close the lid, and pressure cook for 6 minutes (high pressure). Let the pressure release naturally for 5 minutes, then release the remaining pressure manually. (Pics 6 & 7). After the pin drops, open the lid and fluff the rice and beans using a fork. Squeeze in fresh lime juice and stir in fresh chopped cilantro (Pic 8).

Step 2: Assemble Burrito

Here’s is how to stuff and roll a burrito:

Using long tongs, warm or gently toast your choice of tortilla (flour, whole-wheat, low-carb) on the stove or in a skillet. Add ½ cup of bean and rice filling in each burrito (Pics 1). Top with your desired toppings (cheese, sour cream, pico de gallo, avocado sauce, etc.) (Pic 2). Once you have all the fillings in place, start by folding the left and right edges towards the center, but not all the way. You don’t want the edges overlapping (Pic 3). Bring the bottom of the burrito up over the two sides and fillings, then begin to gently roll up the tortilla (Pic 4), while pinching the upper portion with your two middle fingers (Pic 5). Continue this gentle rolling motion until you have a beautifully rolled burrito with the top edge of the tortilla underneath so the filling stays in place (Pic 6). Slice in half and enjoy (Pics 7 & 8)!

Serving Suggestion

The following condiments pair great with this cheese bean and rice burrito:

Shredded Cheddar, Pepper Jack, Monterey Jack, or Manchego Sliced or diced avocado, Avocado Dressing or Guacamole Sour Cream Homemade Salsa or Pico de Gallo

Tasty Variations

Make it Crispy: Roll the burrito as per instructions and set it aside. In a skillet, heat 1 tablespoon of oil. Add the rolled burrito, edge side down, and toast until golden brown and crisp. Flip and toast the other side until golden brown. It should take about 2-3 minutes per side. Slice and enjoy! Make a Burrito Bowl: If a burrito bowl is what you’re in the mood for, grab your favorite serving bowl and get building. Add the desired portion size and top with your preferred toppings like shredded cheese, sour cream, avocado sauce, guacamole, salsa, tortilla chips, fresh cilantro, and lime juice.

Make-Ahead and Storage Instructions

The bean burrito filling can be made 1-2 days in advance. Store in an airtight container in the fridge until ready to use, then rewarm on the stovetop over medium heat or microwave while preparing the toppings. If you happen to have leftovers, store the filling and toppings in separate containers in the fridge for up to 4 days. A build-your-own burrito bar is ready and waiting for you any time the craving strikes!

Recipe Tips & Notes

If you prefer crunchier onions and peppers, remove from the Instant Pot after sauteing and add back in at the end of cooking. Onions and peppers have a tendency to get mushy when cooked at such high pressure. I use canned black beans in this recipe. These can be substituted with pinto, kidney or white beans as well. If using dry beans for this recipe, cook them separately. You will need about ¾ cup dried beans for this recipe. Cook them using this recipe. Use long-grain white rice, such as Jasmine or Basmati. Both offer a fragrant flavor and soft and tender texture. Since brown rice requires a longer cooking time, I do not recommend it in this recipe. To substitute the spices with taco seasoning, replace all the spices with 2 Tablespoons of your favorite taco seasoning brand. You may need to adjust salt based on your seasoning content. For best results, I recommend adding salsa. If you don’t have salsa on hand and are substituting crushed tomatoes, add an additional 1-2 teaspoons of chili powder (or taco seasoning) to enhance the flavor. This recipe works great for school lunches, potlucks and picnics. For potlucks, I keep the toppings in separate containers, so they can be added to individual bowls just before serving. The bean burrito filling can be made a day or two in advance. Simply store in an airtight container in the fridge for 3-4 days. For a bean burrito with meat, dice leftover chicken or steak and simply spoon on top of the bean and rice filling along with the rest of your toppings.