Portably wrapped rice, beans, salsa, and fresh veggies come together for a tasty lunch or casual dinner.
# 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 oz) 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 as preferred)
10 - ½ cup shredded cheddar or vegan cheese (optional)
11 - ¼ cup chopped fresh cilantro (optional)
→ Wraps
12 - 4 large flour tortillas (10-inch)
# Method:
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 until warmed through, approximately 3 to 4 minutes.
03 - Shred lettuce, dice tomato, and finely chop red onion. Prepare any optional toppings as desired.
04 - Warm tortillas in a dry skillet or microwave for 10 to 15 seconds to increase pliability.
05 - Place one tortilla flat. Spoon about ¼ cup cooked rice along the center, then add ¼ of the beans, 2 tablespoons corn if using, lettuce, tomato, onion, 3 tablespoons salsa, optional cheese, and cilantro as desired.
06 - Fold in the sides and roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas and ingredients.
07 - Serve immediately or wrap tightly in foil for a portable meal.
