Black Bean and Rice Burritos


  • 1 Tbsp. olive oil
  • 1/2 c. onions, chopped
  • 1 garlic clove, minced
  • 2 c. cooked black beans
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1 c. steamed brown rice
  • 4 spinach tortillas wraps, warmed
  • 1 c. salsa, mild
  • 1/2 c. soy sour cream


  1. In a skillet, sauté onions and garlic in olive oil until tender. Stir in black beans and rice and add onion power, garlic powder and sea salt.
  2. Place bean and rice mixture in the center of each tortilla shell and roll up, tucking ends in. Top with salsa and soy sour cream and serve hot.

* When I serve these burritos, I serve them with steamed corn and a tossed green salad.

Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.