Vegan Burrito

Instructions

1. Start by cooking the rice. In a medium saucepan, combine 1 cup of uncooked rice with 2 cups of water. Bring to a boil over high heat, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed and the rice is tender. Fluff the rice with a fork once done.
2. While the rice is cooking, prepare the vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the chopped red and yellow bell peppers to the skillet with the onions. Stir occasionally and cook until the peppers are tender-crisp, about 5 minutes.
4. Stir in the minced garlic and cook for another 1 minute until fragrant.
5. Add the drained black beans to the skillet along with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir everything together and cook until the beans are heated through, about 2-3 minutes.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable and easy to roll.
7. To assemble the burritos, lay each tortilla flat on a clean surface. Start by placing a portion of the cooked rice in the center of each tortilla, followed by the vegetable and bean mixture. Add some fresh cilantro, a few slices of avocado, and a squeeze of lime juice.
8. To roll the burrito, fold the sides of the tortilla over the filling, then roll from the bottom up. It’s important to keep the roll tight. Once rolled, serve the burritos immediately while they’re warm.
9. For a crispy finish, you can place the rolled burritos seam side down on a skillet over medium heat for 2-3 minutes until golden brown.