# Components:
→ Grains
01 - 1 cup long-grain white or brown rice, uncooked
02 - 2 cups water
03 - ½ teaspoon salt
→ Beans
04 - 1 (15 oz) 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 - ½ small red onion, finely chopped
→ Salsa & Toppings
09 - ¾ cup salsa (choose heat to taste)
10 - ½ cup shredded cheddar or vegan cheese (optional)
11 - ¼ cup fresh cilantro, chopped (optional)
→ Wraps
12 - 4 large flour tortillas (10-inch)
# Directions:
01 - Bring water to a boil in a medium saucepan. Add rice and salt, lower heat to simmer, cover, and cook for 15 to 20 minutes until rice is tender and water absorbed. Fluff with a fork and let cool slightly.
02 - Warm drained beans in a small saucepan over medium heat for 3 to 4 minutes until heated through.
03 - Shred lettuce, dice tomato, finely chop red onion, and prepare any additional desired toppings.
04 - Heat tortillas in a dry skillet or microwave for 10 to 15 seconds to increase pliability.
05 - Lay each tortilla flat. Place ¼ cup cooked rice in the center, then add ¼ of the beans, 2 tablespoons corn if using, lettuce, tomato, onion, 3 tablespoons salsa, cheese, and cilantro as desired.
06 - Fold in the sides and roll firmly from the bottom to enclose fillings. Repeat for remaining tortillas.
07 - Serve immediately or wrap in foil for a portable meal option.
