Dinner

Spicy Rice Burritos with Avocado, Black Beans, and Homemade Wraps Recipe

ByNoah Steele November 30, 2025November 30, 2025

Introduction

These spicy rice burritos are a delicious, wholesome meal packed with vibrant flavors and textures. Filled with a fragrant spiced rice and black bean mix, fresh avocado, and crisp lettuce, they make a perfect lunch or light dinner option.

The image shows two burrito halves wrapped in white paper, placed on a yellow wooden board. Each burrito has multiple visible layers, including green leafy lettuce on top, next layers of red sauce or salsa with chunks, black beans, yellow corn kernels, and other mixed fillings with a slightly crumbly texture. Behind the board are two rolled flatbreads with a rough, toasted outer surface. To the right, there is a white bowl filled with a chunky mixture of black beans and other ingredients. In the foreground, three green lime wedges sit in a small red dish. The scene is set on a soft pink fabric with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil, plus 2 tsp
2 onions (320g), finely chopped

150g brown basmati rice
2-3 tsp mild chilli powder

1 tsp ground coriander
1 tsp ground cumin

400g can chopped tomatoes
2 tbsp tomato purée
400g can black beans, drained

180g spelt wholemeal flour, plus extra for dusting and sprinkling
2 avocados
1 lime, juiced

4 large iceberg lettuce leaves (about 120g)
198g can sweetcorn, drained
120g pot bio yogurt

15g coriander, finely chopped
12 Kalamata olives, halved

Instructions

Step 1: Heat 1 tbsp rapeseed oil in a non-stick pan over medium heat. Add the finely chopped onions and cook for about 10 minutes until softened.

Step 2: Stir in the brown basmati rice and the chilli powder, ground coriander, and cumin. Add the chopped tomatoes, tomato purée, and a can of water. Cover and simmer for 25 minutes.
Step 3: Stir in the drained black beans, remove the lid, bring back to a simmer, and cook for another 5–10 minutes until the rice is tender. Set aside to cool.
Step 4: Meanwhile, place the spelt wholemeal flour in a small bowl. Mix 2 tsp of rapeseed oil with 115ml cold water, then add it to the flour. Stir with the blade of a knife until the mixture begins to form a soft dough. Use your hands to bring it into a ball, then divide into four pieces and cover with a tea towel.

Step 5: Lightly flour your work surface and heat a large non-stick frying pan over medium heat without oil. Roll out one dough ball into a thin circle about 25cm in diameter. Carefully transfer it to the hot pan and cook for about a minute. Flip and cook a few seconds longer, then transfer to a plate. Repeat with the remaining dough and keep the wraps covered.
Step 6: Roughly mash the avocados with the lime juice. Lay one whole iceberg lettuce leaf over each wrap. Spread a layer of the cooled rice and bean filling on top, then scatter with sweetcorn. Top with avocado, a spoonful of yogurt, chopped coriander, and halved Kalamata olives.
Step 7: Carefully roll up each wrap into a burrito. For storage, wrap two burritos in baking parchment and refrigerate overnight. They will keep chilled for up to one day. Use an ice pack if packing for lunch.

Tips & Variations

For a spicier kick, increase the chilli powder or add a dash of hot sauce to the rice filling.
Substitute black beans with kidney beans or chickpeas for a different texture.
Use greek yogurt instead of bio yogurt for a creamier taste.

Try adding shredded cheese or salsa for extra flavor.

Storage

Store the prepared burritos wrapped in baking parchment in the refrigerator for up to one day. Keep them chilled with an ice pack if packing for lunch. Reheat gently in a dry pan or microwave to prevent the wraps from drying out.