Veggie Burritos

• Vegetarian

• Produce

  • 1 Avocado, ripe
  • 1/2 Bell pepper
  • 1/2 Onion
  • 1/2 cup Pinto or black beans

• Condiments

  • 2 tbsp Mexican salsa

• Pasta & Grains

  • 1 cup Cilantro lime rice-->> get the recipe here

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 2 Flour tortillas, large

• Dairy

  • 1/4 low-fat cup Sour cream

Found on gimmedelicious.com

Ingredients

• ½ onion, sliced
• ½ bell pepper, sliced (any color)
• 1 teaspoon olive oil
• 2 large flour tortillas
• 1 ripe avocado, sliced
• ½ cup pinto or black beans
• ¼ low-fat cup sour-cream
• 2 tablespoons Mexican salsa
• salt and pepper to taste
• 1 cup cilantro lime rice-- get the recipe here

Directions

• Begin by cooking down the rice. You can use any type of rice you have ready on hand or use my cilantro lime rice recipe.
• While the rice is cooking, heat a small pan to high heat. Add the olive oil, onions, and bell peppers. Cook on high for 3-4 minutes or until the veggies begin to brown on the edges. Turn off heat and set pan aside.
• Lay a flour tortilla on a flat surface. Top with half of the fajita veggies, ½ sliced avocado, ¼ cup beans, 2 tablespoons sour-cream, 1 tablespoon salsa, and a sprinkle of salt and pepper. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Wrap in foil and cut in half. Serve warm. Enjoy!