Burrito Recipe

BREAKFAST

1. 1

   Prepare the Brown Rice

   Rinse 1 cup of brown rice under cold water. In a medium pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

2. 2

   Cook the Protein

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add your choice of protein (scrambled eggs, chicken, or tofu) and season with salt and pepper. Cook until fully cooked through or, if using scrambled eggs, until they are fluffy and set.

3. 3

   Prepare the Corn Fresca

   If using fresh corn, remove the kernels from the cob. If using canned corn, drain and rinse. In a bowl, combine the corn with a pinch of salt and pepper. Optionally, you can add chopped cilantro or lime juice for extra flavor.

4. 4

   Slice the Avocado

   Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Slice into thin pieces or mash with a fork, adding a pinch of salt if desired.

5. 5

   Assemble the Burrito

   Warm the flour tortillas in a dry skillet for about 30 seconds on each side until pliable. On each tortilla, layer 1/2 cup of brown rice, 1/2 cup of black beans, your cooked protein, a scoop of corn fresca, sliced avocado, and 1/4 cup of crumbled cotija cheese.

6. 6

   Wrap the Burrito

   Fold in the sides of the tortilla and then roll it up from the bottom to top, ensuring the filling is enclosed. Repeat with the second tortilla.

7. 7

   Serve

   Slice the burritos in half and serve with additional cotija cheese and hot sauce if desired.