Black Bean and Yellow Rice Burritos

Who can just do Taco Tuesday? I can eat these colorful Black Bean and Yellow Rice Burritos all week! These burritos are delicious and incredibly well-rounded: beans, greens, whole grains, and colorful veggies all wrapped in a burrito and grilled until golden!

This recipe calls for making black beans from scratch in the Instant Pot, no soaking required. Home-cooked beans are so much more flavorful than canned, budget friendly, and quick and easy to make. Once you get the hang of it, you won’t even need to follow a recipe anymore.

Recipe FAQ

Make your own salsa

Fresh is always best! These burritos are fabulous topped with Fresh Salsa Verde.

Storage + Reheating

Store leftover rice and beans separately in an airtight containers for up to 5 days.

Reheat quick and easily in the microwave (my preference) or in a pot on the stovetop on medium low heat, adding a splash of water to both beans and rice when needed.

Other Mexican-inspired recipes

If you love Mexican flavors, try my other recipes!

• Homemade Refried Beans
• Mango-Lime Salsa
• Black Bean and Kale Burritos
• Instant Pot Mexican Pinto Beans
• Garden Fresh Pico de Gallo
• Fluffy Mexican Rice (Arroz Rojo)
  

Print Recipe

Black Bean and Yellow Rice Burritos

These Black Bean and Yellow Rice Burritos are quick and easy to make, bursting with rainbow veggies, and incredibly delicious and nutritious!

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: dinner, Main Course

Cuisine: Mexican

Keyword: Black Beans, dinner, Mexican, Rice, spicy, Wraps

Servings: 6 Servings/People

Author: The Wandering Veggie

Equipment

• 1 Instant Pot (if cooking beans from scratch)
• 1 Colander (if using canned beans)
• 1 medium-sized pots
• 1 Skillet

Ingredients

Black Beans

• 1 tsp avocado oil
• ½ of an onion, diced
• 1 small jalapeño, minced (half or all seeds removed)
• 6 cloves garlic, minced
• 2 cups dry black beans
• 5 cups water
• 1 Tbsp cumin
• 1 Tbsp chili powder
• 2 tsp oregano
• 1 tsp rosemary
• 1 bay leaf
• ¾ tsp salt

Yellow Rice

• 1 cup dry white basmati rice (if using another rice variety, cook according to package directions. The cook time and water amount will be different.)
• 1 ½ cup water
• ¼ tsp turmeric powder
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• several grinds of black pepper

For Serving

• tortillas
• lettuce, thinly sliced
• tomato, finely chopped
• red cabbage, thinly sliced
• yellow onion, finely chopped
• avocado slices or guacamole
• salsa (optional)
• vegan sour cream (optional)
• hot sauce (optional)

Instructions

• Black Beans: (If using either canned beans or soaked black beans, see notes below.)

  Press sauté setting on Instant Pot. Once hot, add 1 tsp avocado oil and onions and cook until softened, stirring frequently. Add jalapeño and garlic and cook for 30 seconds, then press "cancel". Add 2 cups dry black beans, 5 cups water, and everything else under "black beans". Seal lid and cook for 50 minutes, allowing a full natural release.
• Yellow Rice: Place 1 cup of basmati rice, 1 ½ cups water, ½ tsp garlic powder, ¼ tsp onion powder, ¼ tsp salt, and ⅛ tsp black pepper in a medium-sized pot. Bring to a boil, then reduce heat to low and cover with a lid. Set a timer for 13 minutes. Once the timer goes off, remove the pot from heat and set another timer for 10 minutes. Don't lift the lid! Once the 10 minute timer goes off, remove the lid and fluff the rice gently with a fork.
• Prep Ingredients: Meanwhile, chop all the burrito toppings.
• Grilled stuffed burritos: Heat a skillet on medium heat. Use a slotted spoon to scoop beans into the tortilla, followed by yellow rice, then all the burrito toppings you'd like, being careful not to over-stuff. Tuck edges of tortilla towards the center, then roll away from you as you continue to tuck the edges in. Place burrito seam side down and cook until golden, then carefully turn to the other side and cook until golden.

  Open-end burritos: heat the tortilla until golden on both sides and then load up with toppings. Tuck and fold one end of the tortilla in and roll into an open end burrito.

Notes

Canned beans: Use a colander to drain and rinse 29-oz can black beans (or two 15-oz cans). Heat a large pot on medium heat on the stovetop. Once hot, add 1 tsp avocado oil, onion, and jalapeño and cook until softened. Stir in garlic and cook for 30 seconds. Then add black beans, all the spices, and ¼ cup water. Cover with a tilted lid and simmer on low for about 10 minutes, adding a splash of water if needed if beans become too dry. Taste, adding anything more to-taste.

 

Soaked black beans: If using soaked dry black beans, soak beans overnight. Once ready to cook, use a colander to drain the soaking water. Follow directions for the Instant Pot cooking method for sautéing and adding spices, but add 4 cups of water and cook for 15 minutes on high pressure, allowing a full natural release.

If you enjoyed these burritos, I’d love to hear! Leave me a comment below! 🙂