Ingredients

• 1 tablespoon extra virgin olive oil (or use vegetable broth for oil-free)
• 1 (15 oz) can black beans, drained and rinsed (or 1½ cups cooked beans)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder (or sauté 1 fresh garlic clove instead)
• ¼ teaspoon salt (adjust to taste, especially if using salted beans)
• ⅛ teaspoon ground black pepper
• Dash of red pepper flakes (optional)
• 6 large flour tortillas (gluten-free if needed)
• 1½ cups cooked rice (short-grain used, but any type works)
• ½ cup corn kernels (canned or cooked)
• ½ cup julienned romaine lettuce
• 1 medium tomato, chopped
• 1–2 tablespoons chopped fresh cilantro
• 1 ripe avocado, mashed
• Vegan sour cream (optional – about ½ batch)

Instructions

1. Cook the Beans:
   • Heat olive oil in a skillet over medium-high heat.
   • Add black beans, cumin, oregano, garlic powder, salt, pepper, and red pepper flakes.
   • Stir and cook for 3–5 minutes, until beans are hot and well-seasoned. Set aside.
2. Assemble the Burritos:
   • Lay a tortilla flat on your work surface.
   • Add a portion of rice, seasoned beans, corn, lettuce, tomato, cilantro, avocado, and sour cream if using.
   • Fold in the sides, roll tightly into a burrito, and wrap in foil if desired.
   • Repeat for all remaining tortillas.
3. Heat the Burritos:
   • Optional but recommended: Lightly toast the wrapped burritos in a skillet over medium-high heat for 2–3 minutes per side.
   • You can also heat them in the oven or on a griddle.
4. Serve:
   • Enjoy warm with guacamole, salsa, or your favorite vegan toppings.

• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Wrap in foil and freeze for up to 1 month. No need to thaw before reheating.

• Oven: Preheat to 400ºF (200ºC). Place foil-wrapped burritos on a baking sheet and bake for 35–40 minutes. Remove foil and bake 5–10 minutes more for a crispier finish.
• Microwave: Heat wrapped in a paper towel for 2–3 minutes or until warmed through.

• The number of burritos may vary depending on tortilla size.
• You can substitute other greens, grains, or beans based on what you have.
• Rinsing canned ingredients helps reduce sodium.
• Foil is optional but handy for freezing or crisping the burrito.

Nutrition

Calories: 363kcal | Carbohydrates: 52.2g | Protein: 10.5g | Fat: 13.4g | Saturated Fat: 3.3g | Sodium: 613mg | Fiber: 7.8g | Sugar: 3.2g | Serving: 1 burrito