Ingredients

• 1 cup of rice, cooked - white or brown
• 1 can of beans, black, drained
• 1 bell pepper, diced
• 1 cup of corn, whole kernels
• 2 avocado, ripe and sliced
• 1 cup of salsa
• 6 flour tortillas, large
• salt and pepper, to taste
• olive oil, for cooking
• Cheddar cheese
• Sour Cream
• jalapeños, sliced
• lime(s), cut into wedges

Instructions

1. Prepare the Filling In a skillet, heat some olive oil over medium heat.

2. Add diced red bell pepper and corn kernels. Cook for 5-7 minutes until they start to soften.

3. Add the black beans to the skillet and cook for another 2-3 minutes until heated through.

4. Season with salt and pepper to taste.

5. Warm the Tortillas Heat the tortillas individually in a dry skillet or microwave for a few seconds until they are warm and pliable.

6. Assemble the Burritos Lay a warm tortilla flat on a clean surface.

7. Spoon a generous portion of cooked rice onto the center of the tortilla.

8. Top the rice with the black bean mixture, sliced avocado, salsa, and shredded cheese (if using).

9. Be careful not to overfill the burrito, as it will be difficult to roll.

10. Roll the Burritos Fold the sides of the tortilla towards the center, then fold the bottom flap up and over the filling.

11. Continue rolling the tortilla tightly until you have a secure burrito.

12. Serve Place the assembled burritos seam-side down on a serving plate.

13. If desired, you can lightly grill the burritos in a skillet for a few minutes on each side to crisp up the tortilla and melt the cheese.

14. Serve the veggie burritos with additional salsa, sour cream, chopped cilantro, sliced jalapeños, and lime wedges on the side.