Spinach, Brown Rice & Corn Tortillas

This is the kind of fast, healthy vegan wrap that turns leftover brown rice into lunch in minutes. Spinach, brown rice and sweet corn get bound together with salsa and rolled into warm corn tortillas, with no long ingredient list and no fuss.

There’s a clever, water-saving trick at the start: you wilt the spinach using only the rinse water still clinging to its leaves. That little bit of moisture steams the spinach down in about two minutes without watering it out.

Salsa is the unsung hero, working as both the moisture and the seasoning in one. It brings tomato, onion, chili and salt to the party, so you don’t need a cabinet of spices to make the filling taste lively.

Since the rice is already cooked, everything just needs heating through before you roll. It’s a great light meatless meal, an easy breakfast burrito, or a make-ahead lunch.

Kitchen Tips

• Wilt the spinach with just the water clinging to the leaves. Adding more makes the filling soggy.
• Drain the wilted spinach well before mixing it in, so the wraps don’t turn watery.
• Warm the corn tortillas before filling so they’re pliable and roll without cracking.

Variations

• Stir in black beans or pinto beans for more protein and heft.
• Add cheese (or a vegan alternative), avocado, or a squeeze of lime.
• Use a spicy salsa or add diced jalapeno to turn up the heat.