Veggie Burritos

Ingredients

Directions

1. Bring 1 cup rice in 2 cups of veggie broth to a boil. Reduce heat to medium and simmer for 20 mins.
2. Puree parsley with 2 cups water, the garlic, cayenne powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the cooked rice and bring to a boil. Reduce the heat to medium; cook until the liquid is absorbed, about 5 minutes.
3. Meanwhile, bring the black beans to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the peas and return to a simmer. Remove from the heat and cover to keep warm.
4. Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up.