Black Bean and Rice Burrito

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup brown rice
• •2 cups vegetable broth
• •1 can (15 oz) black beans, drained and rinsed
• •1 ripe avocado, diced
• •1 cup corn (canned or frozen)
• •1 cup diced tomatoes
• •1 tsp cumin
• •1/2 tsp garlic powder
• •1/2 tsp salt
• •1/4 tsp black pepper
• •4 large flour tortillas
• •1 cup shredded cheese (cheddar or a blend)
• •Fresh cilantro for garnish (optional)
• •Sour cream for serving (optional)

Instructions

1. 1

   In a medium pot, combine the brown rice and vegetable broth. Bring to a simmer, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed.

2. 2

   While the rice is cooking, in a bowl, combine black beans, corn, diced tomatoes, cumin, garlic powder, salt, and pepper.

3. 3

   Once the rice is cooked, fluff it with a fork and mix in the bean and corn mixture with the rice. Stir to combine well.

4. 4

   Warm the flour tortillas in a large skillet over medium heat for about 10-15 seconds on each side until they are pliable.

5. 5

   To assemble the burrito, place a generous amount of the rice and bean mixture in the center of each tortilla. Top with diced avocado and a sprinkle of shredded cheese.

6. 6

   Fold the sides of the tortilla over the filling, then roll it up from the bottom to enclose the filling completely.

7. 7

   Heat the rolled burrito seam-side down in the skillet for 2-3 minutes until golden brown. Repeat with remaining tortillas.

8. 8

   Serve warm, garnished with fresh cilantro and a side of sour cream if desired.