Loaded Black Bean and Rice Burritos

Prep Time
Cook Time
  • Ingredients & Instructions



  • 10

    Mission Soft Taco Flour Tortillas
  • 1

    cup Long grain white rice
  • ½

    tsp Salt
  • 2

    15oz Cans black beans, drained
  • cup Sour cream
  • 1

    cup Guacamole
  • 1

    cup Pico de gallo
  • 2

    cup Shredded sharp Cheddar cheese
  • ½

    cup Chopped cilantro


  • Step 1

    In a medium saucepan combine rice, 1½ cups water, and salt. Bring to a boil then reduce heat, cover, and simmer on low heat until rice is tender, about 15 minutes. Take off the heat and let sit 5 minutes. Transfer rice to a large bowl and mix with black beans.

  • Step 2

    Preheat oven to 350℉.

  • Step 3

    Lay tortillas on a countertop. Spread the center of each tortilla with 1 tablespoon sour cream. Top with rice and bean mixture, guacamole, pico de gallo, cheese, and cilantro.

  • Step 4

    Fold sides of tortillas in, then fold bottom of tortillas up over the filling and roll up tightly. Wrap each burrito in foil or parchment paper and place on a baking sheet.

  • Step 5

    Bake until burritos are heated through, about 15 minutes.

  • Step 6

    Cut burritos crosswise in half and serve immediately.

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