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Rice and Beef Burritos

6 servings

Appetizers & Snacks

On-The-Go Fuel: Rice and Beef Burritos for active families.

Rice and Beef Burritos offer families a portable and worry-free meal when leading an on-the-go lifestyle. Whether running to soccer practice, swimming lessons or a t-ball game, rice, fresh vegetables, black beans and lean ground beef will give your body the fuel it needs for maximum performance.

Brown Rice, Long Grain, Short Grain

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  • 1/2 lb (250 g) extra lean ground beef

  • 1 cup (250 mL) minced onion

  • 1 tsp (5 mL) ancho chili powder

  • 1/2 tsp (2 mL) ground cumin

  • 1 19 oz (540 mL) can black beans, rinsed well and drained

  • 1-1/2 cups (375 mL) salsa (mild, medium or hot)

  • 1 cup (250 mL) frozen corn kernels

  • 3 cups (750 mL) cooked white or brown short or long grain U.S. rice

  • 6 10-inch whole grain tortillas

  • 3 cups (750 mL) chopped romaine lettuce

  • 1 cup (250 mL) shredded Monterey Jack cheese

  • 12 thin slices, ripe avocado


  •   Sprigs of cilantro

  •   Lime wedges

  •   Sour cream or plain yogurt


Step 1

  • In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes.

  • Drain any fat, crumble and return meat to skillet.

  • Add onion, ancho chili powder and cumin.

  • Cook, stirring often, until onions are slightly softened; about 5 minutes.

Step 2

  • Stir in beans and salsa.

  • Cook until heated through, about 5 minutes.

  • Stir in corn (do not need to thaw) and rice until well combined.

Step 3

  • To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla.

  • Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) of cheese and two pieces of avocado.

  • Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired.

  • Fold bottom edge, then sides; roll up.

Step 4

  • Can be served cold, at room temperature or warmed in the microwave if desired.

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