Vegetarian Burrito

Instructions

1. First, prepare the rice according to package instructions if it’s not yet prepared. You will need 2 cups of cooked rice for this recipe.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add the diced onion and minced garlic to the skillet. Sauté for about 3 minutes until the onion becomes soft and translucent.
4. Add the bell pepper and zucchini to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
5. Add the drained black beans and frozen corn to the vegetable mixture. Stir well to combine.
6. Season the mixture with 2 teaspoons of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Cook for another 5 minutes until the vegetables are tender.
7. Warm the flour tortillas in the microwave for about 20 seconds to make them more pliable. This will make wrapping your burrito easier.
8. Spread about 1/2 cup of the cooked rice on each tortilla, followed by a generous amount of the vegetable mixture. Top each with 1/4 cup of shredded cheese.
9. Fold the sides of the tortilla over the filling, then roll it up from the bottom. Try to make it as tight as you can to prevent any filling from falling out.
10. Place the burrito seam-side down on a plate and serve garnished with fresh cilantro and a wedge of lime. Squeeze lime juice over the burrito just before eating for added flavor.