Black Bean, Corn, and Rice Burritos

By Vegiegail

Based on a recipe from Mary McDougall

Ingredients

• 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

Details

Servings 10

Preparation

Step 1

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.