Loaded Burritos

Add the Spanish rice, ⅔ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 12 to 15 minutes.

Mince the garlic. Peel and mince shallot. Remove the husk from the corn and cut the kernels off of the cob. Remove the husk from the tomatillo. Rinse the tomatillo well and then dice into ¼ inch pieces. Finely chop the cilantro. Zest and halve the lime. Drain and rinse the black beans.

In a large bowl, combine the minced garlic, minced shallot, corn kernels, diced tomatillo, chopped cilantro, juice from the lime, red cabbage, and a pinch of salt. Stir the zesty corn salsa well. In a small bowl, combine the lime zest, sour cream, and a pinch of salt. Stir the lime sour cream well to combine.

Once the rice is cooked, add the black beans to the saucepan and stir. Warm the gluten-free wraps by wrapping them in a damp paper towel and microwaving for 30 seconds. Lay the warmed wraps on a clean work surface. Add ½ cup Spanish rice and beans and zesty corn slaw to each wrap. Carefully roll the burritos, tucking in the sides as you go.

Place a large nonstick skillet over medium heat with 2 tsp vegetable oil. Once hot, add the burritos to the skillet, seam side down. Cook until golden brown, about 2 to 3 minutes per side.

Cut the loaded burritos in half and serve with lime sour cream for dipping. Serve any remaining Spanish rice and beans on the side.