Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup dried rice (white or brown) or quinoa 2 tablespoons olive oil or 1/4 cup water 1/2 large onion, diced 1 green bell pepper, cored and diced 1 can (14oz) fired roasted diced tomatoes, drained 1 can (4oz) diced green chilies, drained or 1 large jalapeno, seeds removed and diced 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon chipotle powder, optional 1 teaspoon garlic powder 1/2 teaspoon salt, or to taste 1 can (9oz) corn (about 1 cup), drained 1 can (14oz) black beans (about 1 1/2 cups), drained and rinsed 1/4 – 1/2 cup cilantro, loosely packed 6 large flour tortillas (or your favorite GF tortillas) 2 cups shredded lettuce guacamole or sliced avocado, optional To Serve pico de gallo vegan sour cream corn salsa your favorite salsa lime wedges

Preparation

• Instructions Grain: Cook your grain according to package directions and set aside. Black Bean + Corn Sofrito: In a large pan or pot, heat oil/water over medium heat, add onion and bell pepper, saute for 5 minutes. Add the tomatoes, green chilies or jalapeno, cumin, chili powder, garlic powder and salt, mix well and continue to cook another 4 – 5 minutes, stirring often. Add the black beans and corn, cook a few minutes until warmed through. Stir in the cilantro. Taste for seasoning. Layer + Roll: Place tortillas on a flat surface, down the center, leaving a few inches at each end, layer with 1/2 cup of black bean mix, then shredded lettuce, guacamole, and finish with 1/2 cup of rice.  Fold each of the end pieces up towards the center, holding the flaps down, roll the edge closest to you up and over, and continue to roll the burrito away from you to completely close it. Serve with condiments of choice. Makes 6 grande burritos Store: Leftovers can be stored in a covered container, wrapped in foil or baggies and kept in the refrigerator for up to 6 days. For longer storage, they freeze well for up to 2 – 3 months (store without lettuce or avocado for best results).