This classic vegan burrito is packed with rice and beans for a filling plant-based meal that's so easy to make.

Ingredients

• 1-1/2 cups water
• 1-1/2 cups uncooked instant brown rice
• 1 tablespoon olive oil
• 1 medium green pepper, diced
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon crushed red pepper flakes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup salsa
• 10 flour tortillas (8 inches), warmed
• optional: avocado slices, lime wedges, vegan sour cream and salsa

Directions

1. In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer 5 minutes. Remove from heat. Let stand until water is absorbed, about 5 minutes.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion. Cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat.
3. Spoon about 1/2 cup filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.