Green Chile Bean Burritos

Golden brown burritos filled with black beans, rice, cheddar, and cilantro on a square white plate, served with a fresh cilantro garnish. — Green Chile Bean Burritos—crispy, cheesy, and packed with black beans and chile-spiced rice. A cozy comfort food favorite!

Bring the bold, satisfying flavors of the Southwest to your kitchen with these Green Chile Bean Burritos. Loaded with creamy black beans, garlicky green chile rice, and melty cheddar, these burritos are not only packed with flavor but also perfect for meal prep or easy weeknight dinners. Even better, they’re toasted to golden perfection—so every bite has that irresistible crunch.

What makes these burritos a standout is their balance. The smoky, spiced black beans are slightly mashed for creaminess, while the mild heat of green chiles adds a vibrant twist to the fluffy rice. A smear of sour cream and a crisp tortilla seal the deal. Plus, you’ll only need pantry staples and 30 minutes to get dinner on the table.

Interestingly, burritos as we know them were popularized in 20th-century California, even though their roots trace back to northern Mexico. The beauty of a burrito lies in its versatility—and this version proves how easy it is to enjoy something wholesome, flavorful, and totally homemade.

Recipe Yield: 4 servings

INGREDIENTS

4 large flour tortillas (burrito size)
1 (15 oz) can black beans, drained and rinsed
1 cup uncooked jasmine rice
1 cup shredded cheddar cheese
1 ½ cups water
1 tbsp olive oil
1 (4 oz) can diced green chiles, drained
1 tsp garlic powder
1 tsp sea salt
½ tsp smoked paprika
½ tsp cumin
¼ tsp chili powder
1 tbsp lime juice
2 tbsp sour cream
½ cup salsa (for serving)

INSTRUCTIONS

1. Cook the rice:
In a medium pot, combine jasmine rice and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender. Turn off heat and let sit covered for 5 minutes.

2. Flavor the rice:
Fluff the rice with a fork and stir in olive oil, green chiles, garlic powder, and salt. Set aside.

3. Prepare the beans:
In a skillet over medium heat, add black beans, smoked paprika, cumin, and chili powder. Cook for 4–5 minutes until warmed through. Stir in lime juice and mash slightly with a fork for a creamy texture. Remove from heat.

4. Assemble the burritos:
Warm the tortillas slightly to make them pliable. Spread ½ tbsp sour cream on each, then layer with green chile rice, seasoned beans, and cheddar cheese. Fold in the sides and roll up tightly.

5. Toast and serve:
Place burritos seam-side down in a dry skillet over medium heat. Toast for 2–3 minutes per side until golden and crisp. Slice in half and serve with salsa.

Helpful Tips to Perfect This Recipe

Warm the Tortillas First: Heating your tortillas before filling makes them more flexible and less likely to tear, ensuring a tightly wrapped, mess-free burrito.
Toast for Texture: Lightly toasting each burrito in a skillet gives it a golden, crispy finish that adds texture and locks in flavor.
Use Fresh Lime Juice: A splash of fresh lime brightens the beans and balances the richness of the cheese and sour cream—don’t skip it!

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉