Tender rice, hearty beans, and salsa combined in a warm, portable tortilla for an easy, tasty lunch or dinner.
# Components:
→ Grains
01 - 1 cup long-grain white or brown rice, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans
04 - 1 (15-ounce) 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 - 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)
# Method:
01 - Bring 2 cups water to a boil in a medium saucepan. Add 1 cup rice and 1/2 teaspoon salt, reduce heat to low, cover, and simmer 15–20 minutes until tender and water is absorbed. Fluff with a fork and let cool slightly.
02 - Heat drained beans in a small saucepan over medium heat for 3–4 minutes until warmed through.
03 - Shred lettuce, dice tomato, and finely chop red onion. Prepare any additional desired toppings.
04 - Warm tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
05 - Lay a tortilla flat and spoon 1/4 cup cooked rice in the center. Top with 1/4 of the beans, 2 tablespoons corn (if using), lettuce, tomato, onion, 3 tablespoons salsa, cheese, and cilantro as desired.
06 - Fold sides inward and roll tightly from the bottom to secure the filling. Repeat with remaining tortillas and fillings.
07 - Serve immediately or wrap tightly in foil for a portable meal.
