ROBERT DOWNEY JR.
‘My youngest son has a Little League coach, a tennis coach and a basketball coach, but food coach is the cap my wife, Susan, and I find ourselves wearing most often these days,’ says the Oppenheimer star, who shares this family-friendly recipe from Cool Food, a new book he coauthored about eating in climate-positive ways. ‘We practice a lot of mindfulness in our household, and we try to integrate that mindfulness with our kids when it comes to food’
1⁄4 cup uncooked brown rice 1 cup shredded iceberg lettuce 1 (8-oz.) can whole kernel corn, drained 1 medium Roma tomato, chopped 1 large scallion, thinly sliced 1⁄4 cup finely chopped fresh cilantro 1 red Fresno chile, thinly sliced 1 Tbsp. fresh lime juice (from 1 lime) 3⁄4 tsp. kosher salt 4 (10-in.) whole-wheat flour tortillas 1 cup refried beans (from 1 [16-oz.] can) 1 medium avocado, sliced 4 oz. shredded vegan Cheddar cheese (about 1 cup)
1. Bring a medium saucepan of water to a boil over high heat. Add brown rice, and reduce heat to medium; cook, stirring occasionally, until tender, about 20 minutes. Drain and run under cold water to cool.
2. Stir together lettuce, corn, tomato, scallion, cilantro, chile, lime juice and salt in a medium bowl; set aside.
3. Lay tortillas flat on work surface and spread each one with 1⁄4 cup refried beans, leaving a 1 ½-inch border. Sprinkle 1⁄4 cup cooked rice evenly over beans; top with avocado and lettuce mixture. Sprinkle each evenly with cheese. Tightly roll each into a burrito and cut in half to serve.
Serves: 4
Active time: 20 minutes
Total time: 40 minutes
By SABRINA WEISS
Photograph by FRED HARDY II
FOOD STYLIST: MARGARET MONROE DICKEY; PROP STYLIST: CHRISTINA DALEY; INSETS, CLOCKWISE FROM TOP: MATT BARON/BEI/SHUTTERSTOCK; GETTY IMAGES(2); ISTOCKPHOTO/GETTY IMAGES