# 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)
10 - ½ cup shredded cheddar or vegan cheese (optional)
11 - ¼ cup fresh cilantro, chopped (optional)
→ Wraps
12 - 4 large 10-inch flour tortillas
# Method:
01 - In a medium saucepan, bring water to a boil. Stir in rice and salt, reduce heat to low, cover, and simmer 15–20 minutes until rice is tender and water is absorbed. Fluff with a fork and let cool slightly.
02 - In a small saucepan over medium heat, heat drained beans for 3 to 4 minutes until warmed through.
03 - Shred lettuce, dice tomato, and finely chop red onion. Prepare any optional toppings like corn and cilantro.
04 - Warm tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
05 - Place one tortilla flat. Add ¼ cup cooked rice in center, top with 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 bottom to form burrito. Repeat with remaining tortillas and fillings.
07 - Serve immediately or wrap in foil for a portable meal.
