Rice and Bean Burritos with Corn and Lime

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Flavorful burritos filled with seasoned rice, black beans, and corn, wrapped in warm tortillas for a satisfying meal. This Mexican recipe, ready in about 30 minutes, pairs white rice, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked white rice
• 1 can (15 oz), drained and rinsed black beans
• 1/2 cup, drained corn kernels
• 1/2, finely chopped red onion
• 2 cloves, minced garlic
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 4 large flour tortillas
• 1/2 cup shredded cheese
• 1, wedged lime

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 finely chopped red onion and cook for 3 minutes until softened.
2. Step 2: Add 2 minced garlic cloves, 1 tsp cumin, and 1/2 tsp chili powder. Cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can (15 oz) drained black beans, 1/2 cup corn kernels, and 1 cup cooked white rice. Cook for 5 minutes, stirring frequently, until heated through.
4. Step 4: Warm flour tortillas in a dry skillet for 10-15 seconds per side.
5. Step 5: Place a portion of the rice and bean mixture in the center of each tortilla. Top with 1/4 cup shredded cheese. Fold sides over filling, then roll up tightly.
6. Step 6: Serve with lime wedges on the side.