1/2 teaspoon chipotle Chile powder, plus extra to flavor\
Kosher salt
1 cup white rice
1 15-ounce can of black bean soup (ideally spicy)
1 10-ounce bundle of frozen chopped spinach, thawed and squeezed dry
2 cups frozen corn (ideally fire-roasted), thawed
1 big tomato, diced
Juice of one lime
4 burrito-length flour tortillas
2. Directions
Puree all however three tablespoons of cilantro with 2 cups of water, the garlic, Chile powder, and three/four teaspoons of salt in a blender till smooth.
Transfer to a medium saucepan at the side of the rice and convey to a boil.
Reduce the warmth to low; cowl and prepare dinner till the liquid is absorbed approximately 18 minutes. Uncover, stir and permit cool for five minutes.
Meanwhile, convey the black bean soup to a simmer in a small saucepan over medium-excessive warmness and prepare dinner till the liquid is barely reduced approximately three minutes.
Stir within side the spinach and go back to a simmer. Remove from the warmth and cowl to maintain warm.
Toss the corn, tomato, lime juice, the reserved three tablespoons cilantro, 1/2 teaspoon salt, and Chile powder to flavor in a big bowl.
Warm the tortillas in a dry skillet or within side the microwave. Divide the rice, bean combination, and cheese of most of the tortillas; pinnacle with a number of the corn salsa.
Fold up the bottoms of the tortillas, then fold within side the facets and roll-up. Serve with the remaining corn salsa.
sayurinimasha 
