Ingredients:

  • 2 cans (30 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup cooked brown rice
  • 1/2 cup mild salsa
  • 8 large (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper, sautéing for 5–7 minutes until softened.
  2. Stir in the minced garlic, smoked paprika, cumin, and garlic powder; cook for 1 minute until aromatic.
  3. Fold in the drained black beans and thawed corn, stirring until the mixture is heated through and well-coated in spices.
  4. Transfer the mixture to a large mixing bowl and stir in the cooked brown rice and mild salsa.
  5. Allow the filling to cool completely to room temperature to prevent condensation. (Optional: spread on a baking sheet and refrigerate for 15 minutes to accelerate).
  6. Lay a tortilla flat and sprinkle 1/4 cup of shredded cheese in the center.
  7. Spoon approximately 3/4 cup of the cooled filling over the cheese.
  8. Fold the sides inward and roll the tortilla tightly.
  9. Wrap each burrito individually in parchment paper, followed by a layer of aluminum foil, and store in freezer bags.