Veggie Burrito

Ingredients

• 15 oz black beans, canned
• 2 cup brown rice, cooked
• 1 bell pepper, any color
• ½ onion
• 1 cup corn, frozen or canned
• 4 large flour tortillas
• ¾ cup salsa
• 1 avocado (optional)
• 1 lime (optional)
• ¼ cup cilantro, fresh (optional)
• ½ cup cheddar cheese, shredded (optional)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Dice the bell pepper and onion. Drain and rinse the black beans.
2. Heat olive oil in a large skillet over medium heat. Add diced bell pepper and onion, cooking until softened, about 5-7 minutes.
3. Stir in the drained black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5 minutes, allowing flavors to meld.
4. Warm the tortillas according to package directions. Mash avocado, if using, and chop cilantro.
5. To assemble each burrito, spread a spoonful of salsa onto a warm tortilla. Top with a quarter of the bean and vegetable mixture, a quarter of the cooked rice, and optional avocado, cilantro, and cheese.
6. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Serve immediately with extra lime wedges if desired.