# What You 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 romaine lettuce, shredded
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)
# How to Make It:
01 - Bring water to a boil in a medium saucepan. Add rice and salt, reduce heat to low, cover, and simmer for 15 to 20 minutes until tender and water is absorbed. Fluff with a fork and allow to cool slightly.
02 - Heat drained beans in a small saucepan over medium heat for 3 to 4 minutes until warmed through.
03 - Shred the romaine lettuce, dice the tomato, and finely chop the red onion. Prepare any additional desired toppings.
04 - Warm the tortillas in a dry skillet or microwave for 10 to 15 seconds to make them pliable.
05 - Lay one tortilla flat. Spoon ¼ cup cooked rice onto the center, add ¼ of the heated beans, 2 tablespoons corn if using, lettuce, tomato, onion, 3 tablespoons salsa, cheese, and cilantro as desired.
06 - Fold the sides inward and roll tightly from the bottom to form the burrito. Repeat with remaining tortillas and fillings.
07 - Serve immediately or wrap tightly in foil for a portable meal.
