Black Bean, Corn, and Rice Burritos
Based on a recipe from Mary McDougall
- 1 onion, diced
- 1 jalapeño, finely diced (optional)
- 1/4 cup water or vegetable broth
- 1 15-oz can fire-roasted tomatoes
- 1 15-oz can black beans, rinsed and drained
- 1 15-oz can corn
- 2 cups cooked brown rice
- 1/2-1 tsp cumin
- salt and pepper to taste
- burrito-size tortillas
Sauté onion in broth until soft, about 5 minutes. Add tomatoes, corn, black beans, rice and seasonings. Stir to combine and cook until heated through.
Soften tortillas by wrapping them in a clean dish towel and microwaving on high for 30-40 seconds or heat in a dry skillet over low-medium heat for about a minute on each side.
Spread about three tablespoons full of mixture lengthwise across a tortilla, and fold in sides while rolling into a burrito. Repeat with remaining tortillas.
Serve with avocado or guacamole and Trader Joe's Spicy Smoky Peach Salsa.