Cayenne pepper or red pepper flakes to taste (I left them out because of kids)
1/3 cup cilantro, chopped
A few handfuls spinach
15 whole wheat tortillas
Salsa and Greek yogurt, for fixings (optional)
Cook rice as per package instructions.
In the meanwhile, preheat large non-stick or cast iron skillet on medium heat and swirl olive oil to coat. Add onions and garlic, saute for a few minutes, stirring occasionally. Add bell pepper and broccoli; cook for a few more minutes. Add corn, black beans, cumin, garlic powder, salt, red pepper flakes; stir and cook for a few minutes. Add rice, cilantro and adjust salt and spices to taste.
Set up burrito rolling station ready: tortillas, filling, spinach and parchment paper. To make tortillas pliable, warm up each tortilla directly on a gas or coil burner on both sides, flipping frequently and until it is pliable. Use kitchen tongs (feel free to use your own proved method). Then working quickly to avoid tortilla breaking, lay tortilla on a flat surface, place 2 scoops of filling (depending on a size of your tortilla it might be less or more), fold both sides and then roll tight. Roll into a piece of unbleached parchment paper and place seam side down. Repeat with remaining tortillas and filling. Serve hot with various fixings like organic salsa and Greek yogurt.
Store: Refrigerate for up to 5 days.
Freeze: Fill up large resealable Ziloc bags with burritos and freeze. To reheat, bake from frozen for 10-15 minutes at 375 degrees F.