Bean, Rice and Corn Burrito

Ingredients

• Tortillas1 count (40 g)
• Beans1/4 cup (50 g)
• Rice1/4 cup (50 g)
• Corn1/4 count (63 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and beans.

2. 2

   Step 2

   Shell the corn and put it in a pot with boiling water. Let boil for 12-15 minutes and drain.

3. 3

   Step 3

   Heat a pan over medium heat. In the meantime, chop the garlic.

4. 4

   Step 4

   Once heated, pour the oil in the an, spread and add the garlic. Cook for some seconds over medium heat.

5. 5

   Step 5

   Add the rice, corn and beans. Mix well, add salt and pepper and cook for 5 more minutes.

6. 6

   Step 6

   Add the filling to the tortilla, roll up and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean, Rice and Corn Burrito can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.