Toasted Tortilla Burrito with Spicy Black Beans and Cilantro Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A warm tortilla filled with spicy black beans, fluffy cilantro rice, and fresh toppings, inspired by San Francisco’s vibrant burrito scene. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs large flour tortillas, cooked black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 4 large flour tortillas
• 1 1/2 cups cooked black beans
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 cup white rice
• 2 cups water
• 1/4 cup fresh cilantro leaves, chopped
• 2 tbsp lime juice
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sour cream
• 2 tbsp jalapeño slices

Instructions

1. Step 1: Rinse 1 cup white rice under cold water until clear, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves and 2 tbsp lime juice.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 1/2 cups cooked black beans, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until heated through and fragrant.
3. Step 3: Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable and lightly toasted.
4. Step 4: To assemble each burrito, spread 1/3 cup cooked cilantro rice in the center of the tortilla, top with 1/3 cup spicy black beans, 1/4 cup shredded cheddar cheese, 2 tbsp diced tomatoes, 1 tbsp sour cream, and a few jalapeño slices. Fold the sides over and roll tightly.
5. Step 5: Place assembled burritos seam-side down in the skillet over medium heat and toast for 2 minutes per side until the tortillas are golden and cheese is melted.