# 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-ounce) 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 flour tortillas (10-inch)
# How to Make It:
01 - Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of rice and ½ teaspoon salt, reduce heat to low, cover, and simmer for 15 to 20 minutes until the rice is tender and the water is 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 drain the corn kernels if using. Prepare any additional desired toppings.
04 - Heat tortillas in a dry skillet or microwave for 10 to 15 seconds to make them pliable.
05 - Lay one tortilla flat and spoon about ¼ cup cooked rice along the center. Top with ¼ of the beans, 2 tablespoons corn (if using), shredded lettuce, diced tomato, chopped 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 fillings.
07 - Serve immediately, or wrap burritos tightly in foil for a portable meal.
