coconut bean wild rice burrito

Serves about 6

Rice

• 1/2 cup wild rice
• 1 1/2 cups (12 fluid ounces) light coconut milk, divided (1/2 cup for rice, remaining for filling)
• water per rice cooking instructions, less 1/2 cup for coconut milk substitution

Veggie Filling

• 1 cup sweet potato, chopped into cubes
• 1 cup sweet corn, frozen or canned
• 1 cup beans (black, pinto, kidney, navy), drained and rinsed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin
• 1/8 teaspoon garlic powder
• 2-3 dashes red pepper (cayenne)
• 1 tbsp olive oil
• 1/4 teaspoon salt
• juice from 1/2 lime

Extras

• 1 cup shredded cheddar cheese (Mexican blend works well too)
• 1/4 cup cilantro
• favorite hot sauce & Greek yogurt
• 6 flour tortillas (whole wheat or regular)

Read cooking instructions for wild rice before measuring liquid since each variety varies. Substitute 1/2 cup of coconut milk for 1/2 cup of water and cook according to package directions. Set aside when done.

Heat olive oil in a large sauté pan over medium-high heat. Cook sweet potatoes 7-10 minutes, until fork-tender but not mushy. Add cooked rice, remaining coconut milk, corn, beans, cumin, ground ginger, garlic powder, cayenne pepper, lime juice and salt. Sauté an additional 5 minutes until heated throughout.

Portion ~1/3-1/2 cup veggie filling  per tortilla. Sprinkle with cheese while still hot and top with Greek yogurt, cilantro and hot sauce if desired. Fold left and right edges of the tortilla in towards middle and roll tortilla away from you to form the burrito. Enjoy!