# What you need:
→ Grains
01 - 1 cup long-grain white or brown rice, uncooked
02 - 2 cups water
03 - 1/2 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 - 1/2 small red onion, finely chopped
→ Salsa & Toppings
09 - 3/4 cup salsa (mild, medium, or hot to taste)
10 - 1/2 cup shredded cheddar or vegan cheese (optional)
11 - 1/4 cup fresh cilantro, chopped (optional)
→ Wraps
12 - 4 large flour tortillas (10-inch)
# How to make it:
01 - Bring 2 cups water to boil in a medium saucepan. Add rice and salt, reduce heat to low, cover, and simmer for 15 to 20 minutes until water is absorbed and grains are tender. Fluff with a fork and let cool slightly.
02 - Heat the drained beans in a small saucepan over medium heat until warmed through, about 3 to 4 minutes.
03 - Shred lettuce, dice tomato, and finely chop red onion. Prepare any additional desired toppings.
04 - Heat each tortilla in a dry skillet or microwave for 10 to 15 seconds until pliable.
05 - Lay a tortilla flat and spoon 1/4 cup cooked rice down the center. Layer with 1/4 of the beans, 2 tablespoons corn (if using), shredded lettuce, diced tomato, chopped onion, 3 tablespoons salsa, cheese, and cilantro to taste.
06 - Fold in tortilla sides and roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas and fillings.
07 - Serve immediately or wrap burritos tightly in foil for a portable meal.
