Gluten-Free Burrito

One of my favorite quick and hearty breakfasts is a black bean and cheddar burrito.

Before I became gluten-free, I preferred the texture and, most importantly, the pliability of flour over corn tortillas.  

(Corn tortillas are more authentic and traditional since corn/maíz was the Hispanic American staple; flour tortillas are actually an "Americanized" invention since flour wasn't readily available until the period of colonization.  Remember that many corn tortillas actually contain wheat flour because so many Americans prefer the chewiness and pliability that wheat flour adds, so read your labels carefully!)

In my house we have actually struggled to find a gluten-free tortilla to match the pliability and chewy texture of flour, but these brown rice tortillas actually leave us pretty satisfied.

Big beautiful burrito-perfect tortillas.

Food for Life brown rice tortillas come in a package of 6, but they are about 10" big so they are perfect for making burritos.  I also like to make big quesadillas with these.
I have only found them in health food markets and have yet to see them in regular supermarkets.
They are easy to cook with and take about a minute or less to become soft and pliable but since they are so thin they can become crispy relatively quickly.  Make sure you warm them up in a large enough skillet and with a watchful eye to get them just right.
Alternately an easier method to warm  your tortilla: place it in the microwave between 2 damp towels for 30 seconds.
When your tortilla is warm and folds over, take it out and put in your filling.

Black beans and cheddar cheese

Spread your beans out on the tortilla but not all the way to the edge; leave about an inch or so to fold the sides.  Top with shredded cheese, again only where you spread the beans and not all the way to the edge.  Shredded cheese melts faster than slices and since this tortilla is thin, it heats up pretty quickly.
Fold one third of the tortilla over the middle, then fold in the top and bottom sides about an inch (making sure your corners fully enclose the filling), then fold over the last side.
If your tortilla is too crispy it will break at the corners and when you put it in the skillet the cheese and beans will ooze out.  Still edible but not nearly as clean or easy to eat.

Burrito in pocket.

Place your tortilla in your skillet with the "seam" down for about 30 seconds more or less, depending on your flame.  Placing it seam side down helps iron that seam shut; if you put the flat side down first that seam can flap open and spill your beans.
So seam side first then flip it and heat the other side for about 30 seconds more or less also.
It might brown a little bit but that's okay.  Now wait five or ten minutes because it will be PIPING HOT AND OOZING CHEESE and you don't want to burn yourself!  Waiting a few minutes gives the beans and cheese time to set and thicken up a little bit and makes it cleaner and easier to eat on the go.
After that you can wrap it in a paper towel and go!

Finished burrito!