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Meatless Monday never looked so good! This is a filling meal all in one delicious package!

Loaded Bean Burritos

Yield: 8 servings

Ingredients

Rice:

1 cup white rice
2 teaspoons chili lime seasoning (I use ℝ𝕚𝕧𝕜𝕪 Kleiman Simply Gourmet)
2 cloves garlic, minced OR 2 garlic cubes
1 teaspoon smoked paprika
1 Tablespoon olive oil
1 teaspoon kosher salt
2 cups cold water

Vegetables:

2 Tablespoons oil
1 Spanish onion, sliced
2 cloves garlic, minced OR 2 garlic cubes
2 orange, red or yellow peppers, sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper

Beans:

2 Tablespoon oil
1 Spanish onion, finely diced
1 teaspoon kosher salt
2 cloves garlic, minced OR 2 garlic cubes
1 can refried beans
2 Tablespoons tomato paste
1 teaspoon cumin
1 teaspoon chili powder

Avocado

2 avocados
Juice of 1 lime
Salt and pepper, to taste

Assembly:

8 large flour tortillas or wraps

Instructions

Prepare rice: Preheat oven to 350.
Place all ingredients in an 8 inch disposable pan (a real pan will require less cooking time). Stir and cover tightly.
Bake for 1 hour. Set aside to cool.
Prepare vegetables: Heat oil in a large frying pan over medium heat.
Add onions, salt and garlic. Cook, stirring occasionally, until softened, about 3 minutes.
Add sliced peppers and black pepper. Cook, stirring occasionally, for another 3-5 minutes, until peppers are softened slightly, but still have some texture. Set aside to cool.
Prepare the beans: Without washing the pan, heat oil over medium heat. Add onion and cook, stirring often, for 3-5 minutes, until softened.
Add beans and stir to break them up and incorporate onions into the mixture.
Add tomato paste and spices and continue to cook to form a thick paste. Set aside to cool.
Prepare avocado: mash avocado, lime juice, salt and pepper in a small bowl until smooth; set aside.
Assemble burritos: Place a wrap on your work surface. Place a scoop of guacamole into the center of the wrap, followed by rice, followed by beans, then lastly, top with onion and pepper mixture.
Roll up the burrito, egg roll style. You can eat it as is, or browned (see note).

Notes

Note: If desired, heat a thin layer of oil in a frying pan over high heat. Brown the burrito on both sides for about one minute.

Plan ahead: burritos can be made a day ahead of time, or each component can be made and refrigerated for 3 days to assemble burritos fresh.

Variation: this is a great meal to make on the Betty Crocker - and works really well on vacation! You can skip the rice (or use premade rice) and make everything else right there in your pizza maker.

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