# Components:
→ Base
01 - 8 large flour tortillas (10-inch)
02 - 2 cups cooked white or brown rice
03 - 1 (15 oz) can black beans, drained and rinsed
04 - 1 cup frozen corn, thawed
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
→ Cheese & Extras
08 - 1½ cups shredded cheddar or Monterey Jack cheese
09 - ¾ cup salsa (mild or medium)
→ Spices & Oil
10 - 1 tablespoon olive oil
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 more minute.
02 - Stir in black beans, thawed corn, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes until heated through. Remove skillet from heat and allow mixture to cool slightly.
03 - Briefly warm tortillas in the microwave covered with a damp towel to make them pliable for rolling.
04 - Place ¼ cup cooked rice in the center of each tortilla. Top with ⅓ cup bean and vegetable mixture, 2 tablespoons salsa, and 2 tablespoons shredded cheese. Fold in the sides and roll tightly from the bottom to enclose filling.
05 - Wrap each rolled burrito tightly in foil or parchment paper. Place wrapped burritos in labeled freezer bags for storage.
06 - To reheat, unwrap burrito and microwave on a plate for 2 to 3 minutes, turning halfway through. Alternatively, bake wrapped in foil in a preheated oven at 350°F (180°C) for 25 to 30 minutes until heated thoroughly.
