# What You'll Need:
→ Grains
01 - 1 cup long-grain white or brown rice, uncooked
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 or vegan cheese (optional)
11 - ¼ cup fresh cilantro, chopped (optional)
→ Wraps
12 - 4 large flour tortillas (10-inch)
# Directions:
01 - Bring water to a boil in a medium saucepan. Add rice and salt, reduce heat to low, cover and simmer for 15–20 minutes until tender and water is absorbed. Fluff with a fork and let cool slightly.
02 - Heat drained beans over medium heat in a small saucepan for 3–4 minutes until just warmed through.
03 - Shred romaine lettuce, dice tomato, and finely chop red onion along with any other desired toppings.
04 - Heat tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
05 - Lay one tortilla flat and spoon ¼ cup cooked rice in the center. Add ¼ of the beans, 2 tablespoons corn (if using), lettuce, tomato, onion, 3 tablespoons salsa, cheese, and cilantro as desired.
06 - Fold in sides and roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.
07 - Serve immediately or wrap burritos tightly in foil for convenient transport.
