Recipe Detail

Loaded Vegetarian Burritos (Cheesy Black Bean & Rice!) - Ave

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  • Brief Description

    HEALTHY Mexican comfort food that’s loaded with black beans, rice, and more before being topped with salsa and CHEESE!! You\'ll never miss the meat in these EASY burritos that you can make-ahead and are freezer-friendly!!

  • Main Ingredient

    Bean and rice

  • Category:  Casseroles

  • Cuisine:  American

  • Prep Time:  30 min(s)

  • Cook Time:  15 min(s)

  • Recipe Type:  Public

  • Source:


  • Tags:

  • Notes:

    *Tip: before filling and rolling the burritos, add the stack of tortillas to the microwave, in one big stack is fine right on the glass turntable, heat for 15 seconds, flip the stack over, and heat for an additional 15 seconds. Warm tortillas are easier to roll than cold ones. Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

  • Posted By:  kdeluz18

  • Posted On:  Dec 08, 2020

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Number of Servings:


  1. 3 tablespoons - olive oil
  2. 1 - large sweet Vidalia or white onion, diced small
  3. 1 - large red bell pepper, seeded and diced small
  4. 3 - to 5 cloves finely minced or pressed garlic
  5. 1 - tablespoon ground cumin
  6. 1 - tablespoon chili powder, or to taste
  7. 1 - teaspoon kosher salt
  8. 1 - teaspoon freshly ground black pepper
  9. 16 - salsa, divided (I used chunky, medium heat)
  10. 1 - pound soft flour tortilla shells (about 10 tortillas, 7-inches in diameter each)
  11. 1 - cup shredded Mexican cheese blend
  12. 2 cups - Rice
  13. 10 ounces - rotel tomatoes w/ green chiles
  14. 1 - 15 oz can black beans drained and rinsed
  15. - fresh cilantro finely minced


Preheat oven to 375F.
Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside

To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently

Add the red peppers, stir to combine, and cook for about 3 to 4 minutes or until peppers begin to soften.

Add the garlic, stir to combine, and cook for 1 minute or until fragrant.

Evenly sprinkle the cumin, chili powder, add the rice, salt, pepper, black beans, Rotel, 1/4 cup salsa, stir to combine, and cook for about 3 minutes or until heated through. Remove skillet from the heat.

To each tortilla, add a heaping 1/2 cup filling, roll up each burrito, and place in the prepared baking dish, seam side down. Repeat with all remaining tortillas or until filling is gone; nestle each burrito closely next each other.

Evenly drizzle the remaining salsa over the top and evenly top with cheese. For a make ahead option, stop here, cover, and refrigerate until ready to bake.

When you’re ready to bake, bake for about 15 minutes, or until cheese has melted and salsa is lightly bubbling.

Garnish with cilantro and serve immediately.


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