( the quantity of all the ingredients is used to prepare 4 Burritos) 1) 1 bunch chopped cilantro 2) one garlic clove 3) Additional chipotle chile powder to taste, plus 1/2 teaspoon 4) Halal salt 5) White rice, 1 cup 6) 1 can of black bean soup, 15 ounces (preferably spicy) 7) 1 box (10 ounces) of chopped frozen spinach, thawed, and squeezed dry. 8) 2 cups thawed, frozen corn, preferably fire-roasted. 9) chopped one large tomato 10) 1 lime’s juice 11) 4 tortillas de flour de size de burrito 12) 2 cups of pepper jack cheese, shredded (about 8 ounces)

Step -1) Blend all the ingredients—except for 3 tablespoons of cilantro—in a blender with 2 cups water, the garlic, the chili powder, and 3/4 teaspoon salt until smooth. Bring to a boil in a medium saucepan while adding the rice. Turn the heat down to low, cover the pan, and cook for 18 minutes or until the liquid has been absorbed. Five minutes after removing the top, stir. Step-2 )  In the meantime, simmer the black bean soup for about 3 minutes over medium-high heat, or until the liquid has somewhat decreased. Returning to a boil after adding the spinach To stay warm, turn off the heat and cover. Step 3)  In a big bowl, combine corn, tomato, lime juice, the 3 tablespoons of cilantro that were set aside, 1/2 teaspoon salt, and chile powder to taste. Step 4) The tortillas can be warmed in a microwave or a dry skillet. On top of portion of the corn salsa, divide the rice, bean mixture, and cheese among the tortillas. The tortillas should be rolled up by first folding the bottoms up, then the sides. Serve alongside any leftover corn salsa