Creamy Avocado Vegetable Burritos

• Produce

  • 2 Bell peppers
  • 2 tbsp Cilantro
  • 1/2 Lime, Juice of
  • 1 Onion
  • 1 15 ounce can Pinto beans

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 Tortillas, large whole wheat

• Dairy

  • 1/2 cup Greek yogurt, plain
  • 1 cup Monterey jack cheese, Grated

• Other

  • 2 Small or 1 large avocado, peeled, pitted and chopped

Found on kristineskitchenblog.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 bell peppers (any color), thinly sliced into strips
• 1 onion, thinly sliced
• salt and pepper
• ½ cup plain Greek yogurt
• juice of half a lime
• ¼ teaspoon chili powder
• 2 tablespoons chopped cilantro
• 15 ounce can pinto beans, rinsed and drained
• 4 large whole wheat tortillas
• 1 cup grated Monterey jack cheese
• 2 small or 1 large avocado, peeled, pitted and chopped

Directions

• Heat the olive oil in a large skillet over medium heat. Add the bell peppers and onion and cook, stirring occasionally, until softened. Season with salt and pepper to taste.
• Meanwhile, whisk together Greek yogurt, lime juice, chili powder, and cilantro in a small bowl.
• Warm the beans for a few minutes in a small saucepan over low heat. Warm the tortillas between paper towels in the microwave.
• To assemble the burritos, spread ¼ of the yogurt mixture down the center of each tortilla. Top with peppers and onions, beans, cheese and avocado. Fold up burritos and serve.