Brown Rice Black Bean Burrito

Brown Rice Black Bean Burrito


"These veggie burritos with brown rice, black beans and corn are topped with cheese and salsa for a quick weekday meal."


25 m {{adjustedServings}} servings 608 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 111.4g
  • 36%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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  1. Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn. Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated. Remove from the heat.
  2. Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt. Roll the tortilla up and top with 1 Tbsp. salsa.
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  1. 93 Ratings


I recently fixed this dish for a post-fast meal. Absolutely delicious. The only thing I added was a little salt and pepper. I also used lite sour cream instead of yogurt and whole wheat torti...

This recipe was fantastic. I doubled the chili powder and cumin and added half of a green pepper as well as half of a red pepper to the mixture. Will make again!

we absolutely loved these...i actually left out the corn and green onions and instead of yogurt made guacamole with some fresh avocados. turned out so good!