Rice and Black Bean Burrito

Heat oil (1 tbsp) in a large pan with a lid over medium heat. Add onion (1 yellow) and cook until translucent. Start 3m timer

Add garlic (2 cloves) and cook for another minute. Start 1m timer

Stir in cumin (2 tsp) and smoked paprika (1 tsp) to coat the aromatics.

Add black beans (2 cans), water (0.5 cup), and tomato paste (2 tbsp). Mix well, cover, and let simmer over low heat. Start 7m timer

Turn off the heat and add cooked brown rice (3 cups), limes (2) (juiced), and [chopped cilantro] if using. Stir until fully combined. Season with [salt and pepper] to taste.

To soften the tortillas (6 burrito-sized), stack them on a microwave-safe plate, cover with a damp paper towel, and microwave for 10 seconds. Flip the stack and microwave for another 10 seconds.

To assemble, lay out a tortilla (1 burrito-sized) and add 1 cup of the filling near one edge. Fold the edge over the filling, fold in the sides, and continue rolling into a burrito. Repeat with remaining tortillas.

To freeze, wrap each burrito individually in freezer paper or foil and freeze.

To reheat: Unwrap, wrap in a damp paper towel, and microwave for 2–3 minutes or until heated through. Alternatively, heat in a toaster oven at 375°F (190°C) for 20 minutes, or until warmed through. Start 20m timer

Serve with your favorite [salsa] or condiments.