Delicious burritos filled with rice, beans, salsa, and fresh toppings for a simple, flavorful meal anytime.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked long-grain white or brown rice
02 - 2 cups water
03 - ½ teaspoon salt
→ Beans
04 - 1 (15 oz) can black beans or pinto beans, drained and rinsed
→ Vegetables
05 - 1 cup canned corn kernels, drained (optional)
06 - 1 cup shredded romaine lettuce
07 - 1 medium tomato, diced
08 - ½ small red onion, finely chopped
→ Salsa & Toppings
09 - ¾ cup salsa (mild, medium, or hot to taste)
10 - ½ cup shredded cheddar cheese or vegan cheese (optional)
11 - ¼ cup fresh cilantro, chopped (optional)
→ Wraps
12 - 4 large flour tortillas (10-inch)
# How-To:
01 - Bring 2 cups of water to a boil in a medium saucepan. Add the rice and salt, reduce heat to low, cover, and simmer for 15 to 20 minutes until the rice is tender and water fully absorbed. Fluff with a fork and allow to cool slightly.
02 - Heat the drained beans in a small saucepan over medium heat for 3 to 4 minutes until warmed through.
03 - Shred the lettuce, dice the tomato, finely chop the red onion, and prepare any other desired toppings.
04 - Warm the tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
05 - Lay a tortilla flat and spoon ¼ cup cooked rice down the center. Layer with ¼ of the beans, 2 tablespoons corn if using, lettuce, tomato, onion, 3 tablespoons salsa, cheese if desired, and cilantro.
06 - Fold in the sides and roll tightly from the bottom to form the burrito. Repeat with the remaining tortillas and fillings.
07 - Serve immediately or wrap tightly in foil for a portable meal.
