These delicious and nutritious burritos are packed with flavor and are perfect for a healthy meal option. This recipe is vegetarian-friendly and can easily be made vegan by omitting the cheese or using a plant-based alternative.

Ingredients

• 1 cup of brown rice
• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of corn kernels (fresh, frozen, or canned)
• 1 medium red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of paprika
• Salt and pepper to taste
• 1/4 cup of chopped fresh cilantro
• Juice of 1 lime
• 6 large whole-wheat tortillas
• 1 cup of shredded cheddar cheese (optional)
• Salsa and avocado slices for serving (optional)

Instructions

1. Cook the Rice: Begin by cooking the brown rice according to the package instructions. Once cooked, set aside.
2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the onion and red bell pepper, sautéing until they are soft, about 5 minutes. Add the garlic and cook for an additional 1 minute.
3. Add the Beans and Corn: Stir in the black beans and corn kernels, cooking until heated through. Add the cumin, chili powder, paprika, salt, and pepper. Mix well to combine the spices with the vegetables.
4. Combine with Rice: Add the cooked rice to the skillet and stir to combine all ingredients. Remove from heat and stir in the fresh cilantro and lime juice.
5. Assemble the Burritos: Lay out the tortillas on a flat surface. Evenly distribute the rice and bean mixture onto each tortilla. If desired, sprinkle with shredded cheddar cheese.
6. Roll the Burritos: Fold in the sides of each tortilla and roll up tightly. Optionally, you can toast the burritos in a dry skillet for a few minutes on each side until golden brown.
7. Serve: Serve the burritos warm with salsa and avocado slices on the side, if desired.