1 can (15 oz) black beans, drained and rinsed
1 cup cooked rice (white, brown, or Mexican rice)
1 cup diced bell peppers (any color you prefer)
1 cup diced onions
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
4 large flour tortillas
Optional toppings: salsa, guacamole, sour cream, chopped cilantro, lime wedges
Heat a skillet over medium heat and add a little oil. Sauté the diced onions and bell peppers until they’re softened and slightly caramelized.
Add the corn to the skillet and cook for a few more minutes until it’s heated through.
Stir in the black beans, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
Warm the flour tortillas in a dry skillet or microwave according to the package instructions.
Assemble the burritos: Lay out a tortilla and place a scoop of the black bean mixture in the center. Add a spoonful of cooked rice on top of the beans.
Sprinkle shredded cheese over the rice and bean mixture.
If desired, add any optional toppings like salsa, guacamole, sour cream, chopped cilantro, or a squeeze of lime juice.
Fold in the sides of the tortilla and then roll it up from the bottom, making sure to tuck in the filling as you go, to create a burrito.
Repeat the process with the remaining tortillas and filling.
Serve the vegetarian black bean burritos warm, and enjoy!