# 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 according to preference)
10 - ½ cup shredded cheddar cheese or vegan cheese (optional)
11 - ¼ cup chopped fresh cilantro (optional)
→ Wraps
12 - 4 large flour tortillas (10-inch diameter)
# Method Steps:
01 - Bring 2 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 15 to 20 minutes. Fluff with a fork and allow to cool slightly.
02 - Heat drained beans in a small saucepan over medium heat, stirring occasionally until warmed through, about 3 to 4 minutes.
03 - Prepare romaine lettuce by shredding, dice tomato, and finely chop red onion along with any optional toppings desired.
04 - Heat tortillas in a dry skillet over medium heat for a few seconds on each side or microwave for 10 to 15 seconds until pliable.
05 - Place one tortilla flat on a clean surface; spoon ¼ cup cooked rice along the center. Top with ¼ of the warmed beans, 2 tablespoons corn if using, shredded lettuce, diced tomato, chopped onion, 3 tablespoons salsa, optional cheese and cilantro as desired.
06 - Fold the sides of the tortilla inward and roll tightly from the bottom up to enclose the fillings completely. Repeat with remaining tortillas and ingredients.
07 - Serve immediately or wrap each burrito in foil for an easy, portable meal.
