Ingredient

• 1½ cups cooked black beans, drained and rinsed
• 1 tablespoon fresh lime juice
• 2 teaspoons Taco Seasoning
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon sea salt
• 2 teaspoons extra-virgin olive oil
• 2 red bell peppers, stemmed, seeded, and sliced into thin stips
• Sea salt and freshly ground black pepper
• 6 large flour tortillas
• Spinach or lettuce
• Spanish Rice, or Cilantro Lime Rice
• Guacamole
• Pickled Red Onions
• Fresh cilantro leaves
• Jalapeño peppers, thinly sliced
• Homemade Salsa, Tomatillo Salsa, or Corn Salsa, for serving

Direction

1. Make the beans: In a medium bowl, stir together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other components.
2. Make the peppers: Heat the olive oil in a large skillet over medium heat. Add the peppers, a pinch of salt, and several grinds of pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are soft and browned in places. Remove from the heat and season to taste.
3. Assemble the burritos: Fill the centers of the tortillas with a layer of spinach, a scoop of rice, some of the beans, the peppers, guacamole, pickled red onions, cilantro, and jalapeños. Tuck and roll closed. Serve with salsa.