Burrito de frijoles negros (¡vegano!)

Ingredientes

• 1 small yellow onion
• 1 red bell pepper
• 30 oz. canned black beans*
• 1/3 cup salsa
• 2 roma tomatoes
• 1-2 jalapeño peppers
• 3 cloves garlic
• 1 Tbsp. taco seasoning (or more to taste)
• 1/4 cup fresh cilantro
• 6 large burrito-sized tortillas
• Optional: cooked rice for serving
• 1 large ripe avocado
• 2 Tbsp. onion, finely diced (red, white, or yellow)
• 1/4 cup roma tomato, finely diced
• 1 Tbsp. fresh lime juice
• 1/8 tsp. salt

Preparación

1. 1

   Finely dice the onion and bell pepper.

2. 2

   In a large skillet over medium-high heat, sauté onion and bell pepper for about 8 minutes, stirring occasionally. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, dice the tomato. Finely dice the jalapeño, seeds and ribs removed. Mince the garlic.

4. 4

   When onion is softened, add jalapeño, garlic, and taco seasoning. Stir and cook for 1 minute.

5. 5

   Then add the black beans (rinsed and drained), salsa, and tomatoes. Stir to combine, then cover and reduce heat to medium. Cook for 10-15 minutes. Add roughly chopped cilantro during the last couple minutes of cook time. Then using a potato masher, slightly mash some of the beans for better texture.

6. 6

   Meanwhile, make the guacamole: Discard the peel and pit from the avocado. Place avocado in a small bowl and lightly mash with a fork. Add all remaining guacamole ingredients and stir to combine. Taste and adjust if needed.

7. 7

   Assemble your burritos. (I like to warm my tortillas in the microwave for 10-15 seconds to make them more pliable.) Down the center of a tortilla, add a scoop of rice (if using), then some black bean mixture, a dollop of guacamole, and any other toppings of choice. Tuck in the ends and tightly roll up.

8. 8

   Crispy option: Place the finished burrito on a grill pan or skillet over medium heat. Warm it on one side for 3-4 minutes or until slightly browned and crispy. Flip and repeat on the other side.