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In recent years, there has been a remarkable shift towards vegetarian and plant-based meals, with more people than ever embracing these healthier and sustainable options. This trend is not merely a passing phase; it reflects a growing awareness of the environmental impact of our food choices and the numerous health benefits associated with a diet rich in plant-based ingredients. Among the myriad of options available, burritos stand out as a versatile and satisfying meal choice, perfect for lunch, dinner, or even meal prep for the week ahead.

Black Bean and Rice Burritos

Looking for quick and nutritious meal ideas this season? Try these simple sandwich recipes that are perfect for a protein-packed lunch! With easy prep and delicious flavors, youll love making them for outings or busy workdays. Check out afterka for more tasty ideas! SimpleSandwichRecipes ProteinPackedLunch HealthyEating MealPrep QuickLunch SnackIdeas EasyMeals
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Ingredients
  

1 cup long-grain brown rice

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper, to taste

1 cup corn (frozen or fresh)

1 cup diced tomatoes (canned or fresh)

1 avocado, diced

1 cup shredded cheese (cheddar or Mexican blend)

4 large flour tortillas

Fresh cilantro, for garnish (optional)

Lime wedges, for serving

Instructions
 

Prepare the Rice: In a medium pot, combine the brown rice and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 40-45 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

    Make the Black Bean Mixture: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5-7 minutes. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper, cooking for another 1-2 minutes until fragrant.

      Combine Ingredients: Add the rinsed black beans, corn, and diced tomatoes to the skillet. Stir well to combine and let it cook for another 5-10 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.

        Assemble the Burritos: Lay a tortilla flat on a clean surface. In the center, add a scoop of the cooked brown rice, followed by a generous amount of the black bean mixture, and top with diced avocado and shredded cheese.

          Wrap: Fold in the edges of the tortilla, then roll it from the bottom up to enclose the filling tightly. Repeat with remaining tortillas.

            Serve: Optionally, you can grill the burritos on a skillet or panini press for a crispy outside. Slice in half, garnish with fresh cilantro, and serve with lime wedges on the side.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 burritos