# 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)
10 - ½ cup shredded cheddar or vegan cheese (optional)
11 - ¼ cup fresh cilantro, chopped (optional)
→ Wraps
12 - 4 large flour tortillas (10-inch diameter)
# 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 15–20 minutes until tender and water is absorbed. Fluff with a fork and allow to cool slightly.
02 - Heat drained beans over medium heat in a small saucepan until warmed through, approximately 3 to 4 minutes.
03 - Shred lettuce, dice tomato, finely chop onion, and prepare any additional desired toppings including optional corn, cheese, and cilantro.
04 - Heat tortillas in a dry skillet over medium heat or microwave for 10 to 15 seconds to increase pliability.
05 - Place a tortilla flat. Layer with ¼ cup cooked rice, ¼ of the beans, 2 tablespoons corn if using, lettuce, tomato, onion, 3 tablespoons salsa, cheese, and cilantro as desired.
06 - Fold in tortilla sides and roll tightly from the bottom edge to enclose filling. Repeat with remaining tortillas and ingredients.
07 - Serve burritos immediately or wrap tightly in foil for a convenient, portable meal.
