Veggie Burrito Recipe
Filled with rice, beans, and fresh vegetables.
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Ingredients
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Base Ingredients
Fresh Vegetables
Seasoning
Wrap
Optional Toppings
Method
Cooking the Rice and Beans
- 1
Prepare the Rice
Rinse 1 cup of brown rice under cold water until the water runs clear. In a saucepan, add the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and water is absorbed.
- 2
Heat the Beans
In a small saucepan, heat 1 cup of canned black beans over medium heat. Stir occasionally, and add salt, cumin, and chili powder for flavor. Heat for about 5-7 minutes or until warmed through.
Preparing the Vegetables
- 3
Chop the Vegetables
While the rice is cooking, dice 1 cup of bell pepper and 0.5 cup of red onion. Halve 1 cup of cherry tomatoes and chop 2 cups of fresh spinach.
- 4
Cook the Corn
If using frozen corn, cook according to package instructions. If using canned corn, drain and rinse before adding to the mixture.
Assembling the Burritos
- 5
Combine the Filling
In a large bowl, combine the cooked rice, heated black beans, chopped vegetables (bell pepper, red onion, corn, cherry tomatoes, and spinach), and season with remaining salt, black pepper, and additional chili powder if desired.
- 6
Fill the Tortillas
Lay out 4 large whole wheat tortillas on a clean surface. Divide the filling evenly among the tortillas, placing it in the center of each.
- 7
Wrap the Burritos
Fold the sides of each tortilla toward the center, then roll from the bottom to the top to enclose the filling completely. Place seam side down on a plate.
Serving Suggestions
- 8
Add Optional Toppings
Slice the avocado and place on top of each burrito. Add a dollop of sour cream and sprinkle shredded cheese. Serve with salsa on the side.
- 9
Enjoy Your Meal!
Cut the burritos in half if desired and enjoy your delicious veggie burritos!