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1
For the rice: Bring the water to a boil over high heat in a medium saucepan with a tight fitting lid.
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2
Stir in the wild rice and 1 teaspoon of the salt.
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3
Adjust the heat so the rice simmers gently, cover, and cook until tender but not mushy, 30 to 35 minutes.
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4
Remove rice from heat and let stand, covered 10 minutes.
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5
Drain remaining liquid and fluff with a fork.
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6
Meanwhile, mix all the salsa ingredients in a bowl.
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7
Set aside, while making the beans so the flavors come together and the sauce gets juicy.
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8
Heat the olive oil in a medium skillet, over medium heat.
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9
Add the onion, garlic, and season with the remaining 1/2 teaspoon salt.
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10
Cook until the onion is translucent, about 5 minutes.
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11
Add the beans and mash them until the mixture is almost smooth but still dotted with bits of bean, adding water as needed to loosen the mash up a bit.
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12
Set aside.
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13
When ready to serve the burritos, wrap all the tortillas in a slightly damp towel and microwave until piping hot and pliable, 1 to 2 minutes.
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14
(Alternatively, heat a large skillet over high heat until very hot.
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15
Cook a tortilla, turning once, until slightly charred and puffy, about 15 seconds per side.
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16
Wrap in foil and repeat with the remaining tortillas.)
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17
Keep covered while assembling each burrito.
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18
To form the burritos, spoon about a quarter of both the rice and beans and 3/4 cup of the salsa in the center of a tortilla.
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19
Top with some of the watercress, if using.
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20
Fold the closest edge of the tortilla over the filling, fold in the sides, and then roll the tortilla away from you to form a package.
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21
Repeat with the remaining tortillas and filling.
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22
Serve burritos with extra salsa, a dollop of sour cream, and lime, if desired.
