Black Bean and Rice Burrito
If you're looking for a flavorful and satisfying meal, this black bean and rice burrito recipe is a perfect choice. Packed with protein-rich black beans, vibrant veggies, and a touch of spices, it’s a wholesome dish that’s easy to prepare and kidney-friendly. These burritos are perfect for meal prepping or enjoying fresh out of the oven!
As a Registered Dietitian with over 25 years of experience specializing in chronic kidney disease, I’ve crafted recipes tailored to meet CKD dietary needs without compromising on flavor. This rice and black bean burrito is a great example of how you can enjoy satisfying meals while supporting kidney health. With ingredients carefully chosen to be low in sodium and full of nutrients, this recipe aligns with evidence-based guidelines for a kidney-friendly diet.
This vegetarian black beans and rice burritos recipe is perfectly suited for those managing chronic kidney disease. It uses low-sodium black beans, fresh vegetables, and a light hand with seasoning to keep sodium levels in check while delivering vibrant flavors. The recipe is also flexible, allowing you to make substitutions to meet your dietary preferences or needs while adhering to kidney-friendly principles.
This recipe uses our Texas Twist and Garlic and More spices from Nickannyskitchen.com. We love these vegan burritos made with corn, black beans and rice with our other vegetarian side dishes like Italian peas or corn pasta salad.
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Ingredients In Black Bean Burritos with Rice
The ingredients in this black bean and rice burrito recipe are simple yet flavorful, combining wholesome staples like rice, beans, and vegetables. Each component is carefully selected to create a delicious and kidney-friendly meal you’ll love.
- White rice – Adds a hearty and chewy texture to the burrito filling.
- Water – Used for cooking the rice to the perfect consistency.
- Olive oil – Enhances flavor and keeps the rice mixture moist.
- Texas Twist seasoning – Adds a savory and slightly spicy seasoning to the filling.
- Garlic seasoning – Infuses a rich, aromatic flavor into the dish.
- Ground cinnamon – Provides a subtle warmth and unique depth to the burrito filling.
- Low-sodium black beans – Supplies a protein-rich and kidney-friendly base.
- Frozen corn kernels – Adds sweetness and texture to balance the flavors.
- Diced green bell pepper – Contributes a fresh crunch and vibrant color.
- Fresh lime juice – Brightens the flavors with a tangy kick.
- Chopped cilantro – Lends a refreshing, herbaceous note to the burrito.
- Flour tortillas (7-8" diameter) – Wraps everything together in a soft and pliable shell.
- Shredded Mexican cheese blend – Adds a creamy and melty topping to enhance flavor.
See recipe card for quantities.
How To Make Burritos with Rice and Black Beans
Making these black bean and rice burritos is a breeze! With a few simple steps, you can prepare a flavorful, kidney-friendly meal that's perfect for any occasion.
Cook rice as directed on package.
In a medium bowl, toss cooked rice with olive oil, Texas Twist spice, and Garlic and More spice. Add cinnamon and toss to combine.
Preheat oven to 400'F. Rinse black beans. Heat corn and black beans in microwave on high for 1 minute.
Next, combine warm black beans, corn and bell pepper with the rice. Add lime juice and cilantro and stir to combine.
Evenly divide the mixture among the tortillas and top each with the cheese. Roll up each burrito. (At this point you can freeze the burritos and microwave to heat later)
Place on a large baking sheet, seam side down. Place in the hot oven and bake for 10 minutes until the burritos are warmed through and cheese is melted. Remove from oven and enjoy.
Hint: If you’re meal prepping, wrap each burrito individually in foil before freezing for easy grab-and-go reheating.
Variations on Corn Bean and Rice Burrito
This black bean and rice burrito recipe is incredibly versatile, allowing you to get creative while maintaining its kidney-friendly qualities. By swapping in alternative ingredients, you can easily tailor the flavors to your liking or add more variety to your meal plan.
- Replace the black beans with low-sodium pinto beans for a slightly different flavor profile.
- Use whole wheat tortillas instead of flour tortillas for added fiber.
- Swap the green bell pepper for diced zucchini or another CKD-friendly vegetable for variety.
Storage
- Refrigeration: Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- Freezing: Wrap each burrito individually in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating from Frozen: Microwave wrapped burritos for 2-3 minutes on each side or bake in a 350°F oven for 20-25 minutes until heated through.
Top tip
Warm the tortillas slightly before filling to make them more pliable and easier to roll.
FAQs about Black Bean Burritos with Rice
You can add kidney-friendly veggies like diced zucchini, shredded carrots, or sautéed spinach for added nutrients.
Absolutely! Use gluten-free tortillas to make the recipe suitable for a gluten-free diet.
Yes, you can skip the cheese or replace it with a dairy-free alternative to suit your dietary needs.
Related Vegetarian Entrees
Looking for other recipes like this? Try these:
Pairing with Black Bean Rice Burrito Recipe
These are my favorite dishes to serve with Rice and Black Bean Burritos:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Black Bean Rice Burrito Recipe
Equipment
- 1 Stockpot
Ingredients
- ¼ cup GLUTINOUS RICE WHITE, RAW
- ½ cup WATER MUNICIPAL
- 1 tablespoon OLIVE OIL salad or cooking
- ½ teaspoon Texas Twist
- ½ teaspoon Garlic and More Spice
- ¼ teaspoon CINNAMON GROUND
- ¼ cup BLACK BEAN LOW SODIUM, mature seeds, canned
- ¼ cup CORN YELLOW, WHOLE KERNEL, frozen
- ¼ cup GREEN PEPPER SWEET, RAW (BELL), Diced
- 1 tablespoon LIME JUICE RAW
- 1 tablespoon CORIANDER RAW (CILANTRO, CHINESE PARSLEY)
- 4 tortilla TORTILLA FLOUR, RTC, 7-8'' diameter
- 2 tablespoon CHEESE MEXICAN BLEND, SHREDDED
Instructions
- Cook rice as directed on package.
- In a medium bowl, toss cooked rice with olive oil, Texas Twist spice, and Garlic and More spice. Add cinnamon and toss to combine.
- Preheat oven to 400'F. Rinse black beans. Heat corn and black beans in microwave on high for 1 minute.
- Next, combine warm black beans, corn and bell pepper with the rice. Add lime juice and cilantro and stir to combine.
- Evenly divide the mixture among the tortillas and top each with the cheese. Roll up each burrito. (At this point you can freeze the burritos and microwave to heat later)
- Place on a large baking sheet, seam side down. Place in the hot oven and bake for 10 minutes until the burritos are warmed through and cheese is melted. Remove from oven and enjoy.
- If reheating - place burrito on a microwave safe plate and cover with a paper towel. Microwave for 2 minutes, flip and microwave 1 more minute. Let sit for 1 minute to rest.
- Be careful, product will be hot. (Times vary based on microwave wattage).
- Serving size is 2 burritos.
