Ingredients

• 1 tablespoon extra virgin olive oil (or vegetable broth for oil-free version)
• 1 (15 oz) can black beans, drained and rinsed (or 1½ cups cooked)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder (or use fresh garlic, sautéed first)
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon ground black pepper
• Dash of red pepper flakes (optional)
• 6 large flour tortillas (or gluten-free if preferred)
• 1½ cups cooked rice (short-grain recommended)
• ½ cup corn kernels (canned or cooked)
• ½ cup romaine lettuce, thinly sliced
• 1 medium tomato, chopped
• 1–2 tablespoons fresh cilantro, finely chopped
• 1 ripe avocado, mashed
• ½ batch vegan sour cream (optional)

Instructions

1. Prepare the Bean Filling:
   Heat the olive oil in a skillet over medium-high heat. Add the black beans, cumin, oregano, garlic powder, salt, pepper, and red pepper flakes. Stir and cook for 3–5 minutes, until the beans are warmed through. Set aside.
2. Assemble the Burritos:
   Place a tortilla on a flat surface. Add a portion of rice, the bean mixture, corn, romaine, tomato, cilantro, avocado, and vegan sour cream if using. Fold in the sides, then roll tightly into a burrito. Repeat with the remaining tortillas and fillings.
3. Cook the Burritos (Optional):
   For a crispy finish, heat a skillet over medium-high and cook each burrito for 2–3 minutes per side until golden. Alternatively, use an oven or griddle. Wrapping in foil is helpful if you're freezing or handling them on the go.
4. Serve and Store:
   Serve immediately with salsa, guacamole, or your favorite toppings. Store leftovers in an airtight container in the fridge (up to 1 week) or freezer (up to 1 month).

• From frozen: No need to thaw. Wrap in foil and bake at 400ºF (200ºC) for 35–40 minutes. Remove foil and bake another 5–10 minutes for a crispy finish.
• Microwave: Reheat until warmed through.

• Tortilla quantity may vary depending on size.
• You can use canned or home-cooked beans.
• For less sodium, rinse canned beans and corn well, and adjust added salt.
• Substitute gluten-free tortillas if needed.
• Prep time doesn’t include cooking rice, beans, or making sour cream.

Nutrition

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