Instructions

• Drain and rinse the 1½ cups cooked black beans. In a medium bowl, combine the beans with 1 tablespoon fresh lime juice, 2 teaspoons Taco Seasoning, 1 teaspoon extra-virgin olive oil, and ¼ teaspoon sea salt. Stir to coat and set aside to marinate while you prepare the peppers.
• Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium heat. Add the 2 red bell peppers (stemmed, seeded, and sliced into thin strips), a pinch of sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for 8 to 10 minutes, until the peppers are soft and browned in places. Remove from the heat and adjust seasoning if needed.
• Warm the 6 large flour tortillas so they are pliable: either heat each tortilla in a dry skillet for about 20–30 seconds per side or microwave the stack covered with a damp paper towel for 20–30 seconds.
• Assemble the burritos (makes 6): On each warmed tortilla, lay a layer of spinach or lettuce. Add a scoop of Spanish Rice or Cilantro Lime Rice. Divide the marinated beans and cooked peppers evenly among the tortillas. Top each with guacamole, pickled red onions, fresh cilantro leaves, and thinly sliced jalapeño peppers to taste.
• Fold the sides of each tortilla in, then roll tightly to close. Serve each burrito with your choice of Homemade Salsa, Tomatillo Salsa, or Corn Salsa.