Vegetable burrito filled with rice and beans with corn salsa

Ingredients:

• 1 bunch cilantro, chopped
• 1 clove of garlic
• 0.5 tsp chipotle chili powder + more to taste
• 1 cup white rice
• 1 can (425 g) black bean soup (preferably spicy)
• 280g frozen chopped spinach, thawed and squeezed dry
• 2 cups frozen corn (preferably oven-baked), thawed
• 1 large tomato, diced
• Juice of 1 lime
• 4 wheat tortillas for burritos
• 2 cups grated pepper jack cheese (about 220 g)

Preparation:

1. In a blender, puree most of the cilantro, reserving 3 tablespoons, with 2 cups water, garlic, chipotle chili powder, and 3/4 teaspoon salt until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 18 minutes. Remove the lid, stir, and let the rice cool for 5 minutes.
2. Meanwhile, in a small saucepan over medium heat, bring the black bean soup to a boil and simmer until slightly reduced, about 3 minutes. Add the spinach and return to a simmer. Remove from heat and cover to keep warm.
3. In a large bowl, combine corn, tomato, lime juice, reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chili powder to taste.
4. Warm the tortillas in a dry skillet or microwave. Spread the rice, bean mixture, and cheese evenly among the tortillas; top with a little corn salsa. Fold the bottom of the tortilla over, then fold the sides inward and roll up. Serve with the remaining corn salsa.