Ingredients
1 cup cooked brown rice
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
4 large flour tortillas (ensure they are vegan, if required)
1/2 cup salsa or pico de gallo
Directions
1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced yellow onion and cook until it becomes translucent, about 3-5 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the diced red and green bell peppers to the skillet. Cook until they begin to soften, about 5 minutes.
5. Stir in the drained and rinsed black beans and corn kernels.
6. Add the cooked brown rice to the skillet, mixing everything together.
7. Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the mixture. Stir well to combine.
8. Cook for another 5-7 minutes until everything is heated through and the flavors meld together.
9. Warm the flour tortillas in a separate pan or in the microwave for a few seconds to make them pliable.
10. Assemble the burritos by placing a large spoonful of the bean and rice mixture in the center of each tortilla.
11. Top with avocado slices, chopped fresh cilantro, and a spoonful of salsa or pico de gallo.
12. Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito.
13. Serve with lime wedges on the side for squeezing over the burritos just before eating.