A tasty blend of rice, beans, fresh veggies, and salsa wrapped in soft tortillas for easy meals.
# Components:
→ 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 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 or vegan cheese (optional)
11 - ¼ cup fresh cilantro, chopped (optional)
→ Wraps
12 - 4 large flour tortillas (10-inch)
# Directions:
01 - Bring 2 cups of water to a boil in a medium saucepan. Add rice and ½ teaspoon salt, reduce heat to low, cover, and simmer for 15 to 20 minutes until water is absorbed and rice is tender. Fluff with a fork and let cool slightly.
02 - Heat drained beans in a small saucepan over medium heat for 3 to 4 minutes until warmed through.
03 - Shred romaine lettuce, dice tomato, finely chop red onion, and drain corn if using. Prepare any optional toppings as desired.
04 - Heat tortillas in a dry skillet or microwave for 10 to 15 seconds to make them pliable.
05 - Place a tortilla flat. Spoon ¼ cup cooked rice along the center. Add ¼ of the warmed beans, 2 tablespoons corn if using, lettuce, tomato, onion, 3 tablespoons salsa, cheese, and cilantro as desired.
06 - Fold in the sides of the tortilla and roll tightly from the bottom to enclose the fillings. Repeat with remaining tortillas and ingredients.
07 - Serve immediately or wrap each burrito tightly in foil for a portable meal.
