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Black Bean, Corn, and Rice Burritos


Based on a recipe from Mary McDougall

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Rate this recipe 5/5 (2 Votes)


  • 1 onion, diced
  • 1 jalapeño, finely diced (optional)
  • 1/4 cup water or vegetable broth
  • 1 15-oz can fire-roasted tomatoes
  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can corn
  • 2 cups cooked brown rice
  • 1/2-1 tsp cumin
  • salt and pepper to taste
  • burrito-size tortillas


Servings 10


Step 1

Sauté onion in broth until soft, about 5 minutes. Add tomatoes, corn, black beans, rice and seasonings. Stir to combine and cook until heated through.

Soften tortillas by wrapping them in a clean dish towel and microwaving on high for 30-40 seconds or heat in a dry skillet over low-medium heat for about a minute on each side.

Spread about three tablespoons full of mixture lengthwise across a tortilla, and fold in sides while rolling into a burrito. Repeat with remaining tortillas.

Serve with avocado or guacamole and Trader Joe's Spicy Smoky Peach Salsa.

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