Deconstructed Burrito with Spinach, Corn, and Black Beans

It’s no secret that I could eat Mexican food for every meal for the rest of my life. Nonetheless, the idea of flour tortillas (no matter how delicious) makes me feel over-full, not to mention the amount of white flour involved. This simple recipe eliminates the tortillas and instead, calls for brown rice (a much healthier option in my opinion). You can even use quinoa or white rice instead.


  • 2 cups brown rice
  • olive oil
  • small yellow onion, diced
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 cup sweet white corn
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 cup dry white wine
  • 8 oz baby spinach, roughly chopped
  • 2 cans black beans, rinsed and drained
  • fresh cilantro, chopped
  • 1 avocado, mashed and salted
  • hot sauce


Cook the rice and set aside.

In a large pan, heat the olive oil and sauté the onion for about 5 minutes. Add the garlic, salt, and pepper and stir, cooking for another minute or so. Next add the tomatoes, corn, cumin, and chili powder, then turn the heat up to medium-high and add the white wine. Bring to a boil and let cook for 3-5 minutes. Stir in the spinach, black beans, and cilantro and over low heat, simmer until the spinach is wilted. Serve with avocado and your favorite hot sauce over rice.

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