Bean and Bell Pepper Burritos with Fresh Salsa Recipe
Ingredients
| Extra virgin olive oil | 1 Teaspoon | |
| Red bell pepper | 1 Large, cut into thin strips | |
| Green bell pepper | 1 Large, cut into thin strips | |
| Onion | 1 Medium, sliced | |
| Salt | 1/4 Teaspoon | |
| Lime juice | 1 Teaspoon | |
| 4 whole wheat tortillas or lavashes (12" in diameter), warmed | ||
| Beans | 1 Can (10oz), warmed | |
| Cooked brown rice | 1 Cup (16 tbs) | |
| 1/2 California avocado, sliced | ||
| Spinach | 3 Cup (16 tbs), shredded | |
| Cilantro | 2 Tablespoon, chopped | |
| Salsa | 1 Cup (16 tbs) | |
Directions
Heat the oil in a large skillet over medium-high heat.
Add the bell peppers, onion, and salt and cook, stirring frequently, for 8 minutes.
Drizzle with the lime juice.
Onto each tortilla or lavash, spread 1/3 cup refried beans and 1/4 cup rice.
Evenly divide the pepper-onion mixture, avocado, spinach, and cilantro among the tortillas.
Tightly roll each up into a burrito.
Add the bell peppers, onion, and salt and cook, stirring frequently, for 8 minutes.
Drizzle with the lime juice.
Onto each tortilla or lavash, spread 1/3 cup refried beans and 1/4 cup rice.
Evenly divide the pepper-onion mixture, avocado, spinach, and cilantro among the tortillas.
Tightly roll each up into a burrito.
Chef
