►  Makes 4 Burritos
FOR THE RICE:

1  cup (190 g) short-grain brown rice 2 cups (475 ml) water

2    tablespoons (5 g) minced fresh cilantro

2 teaspoons (10 ml) lime juice 1/2 teaspoon salt

 

FOR THE BEANS:

2 cans (30 ounces, or 850 g) black beans

1 1/2 teaspoons ground cumin 3cloves garlic, minced

3 bay leaves

1 teaspoon salt

Pinch of cayenne pepper

 

 

FOR THE VEGGIES:

1/2 cup (70 g) diced red bell pepper

1 cup (175 g) cooked corn kernels

1/2 cup (70 g) finely diced red onion

FOR THE ASSEMBLY:

4 large whole wheat flour tortillas or 8 small gluten-free tortillas

2 cups (100 g) chopped romaine

1 large avocado, sliced

1 tablespoon (15 ml) hot sauce, for topping (optional)

TO MAKE THE RICE:

Place the rice and water in a medium-sized saucepan or pot and bring to a boil over medium heat. Cover with a lid, adjust the heat to low, and simmer for 20 to 25 minutes, or until the rice is tender. Remove the lid to allow the rice to dry out slightly, then fold the cilantro, lime juice, and salt into it. Set aside until ready to assemble.

 

TO MAKE THE BEANS:

Drain and rinse one can of beans and use the entirety of the second can. Place both in a small pot, along with the cumin, garlic, bay leaves, salt, and cayenne pepper. Bring to a simmer over medium-low heat. Simmer for 15 minutes, uncovered, stirring occasionally.

 

TO MAKE THE VEGGIES:

In a small bowl, place the bell peppers, corn, and red onions. Toss together until combined.

 

TO ASSEMBLE:

Microwave the tortillas for 30 seconds to soften them and make them more pliable. Remove the bay leaves from the beans. Divide the rice, beans, veggies, romaine, and avocado between the tortillas. Fold two sides of the tortilla toward the middle, then roll the end closest to you over the filling. Keep rolling until the burrito is completely closed. Wrap in foil and freeze for later.

 

To reheat, remove the foil and microwave on a microwave-safe plate for 2 minutes, then flip over and heat for 2 more minutes if needed. You can also reheat in an oven or toaster oven by leaving the foil on and baking at 350ºF (180ºC, or gas mark 4) for 15 to 20 minutes, or until cooked all the way through. Serve with optional hot sauce.

 

Recipe Notes

If you do not like the idea of warm avocado, make the rest of the burrito. On the day you will be enjoying it, reheat the burrito and add

fresh avocado slices on the side.