Loaded Pinto Bean and Rice Burritos

Ingredients

Pinto beans

2 cups, cooked and drained

Cooked rice

2 cups

Onion

1 medium, diced

Garlic

3 cloves, minced

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1/2 teaspoon (or to taste)

Tortillas

4 large (10-inch)

Avocado

1, sliced

Salsa

1 cup

Cilantro

1/4 cup, chopped

Lime

1, juiced

Olive oil

1 tablespoon

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Stir in the cooked pinto beans, cooked rice, cumin, chili powder, and salt. Mix well and let it cook for another 5 minutes, allowing the flavors to meld.
4. Meanwhile, warm the tortillas in a separate skillet or in the microwave until they are pliable.
5. To assemble, place a generous scoop of the bean and rice mixture onto the center of each tortilla.
6. Top with sliced avocado, a hearty spoonful of salsa, chopped cilantro, and a squeeze of fresh lime juice.
7. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito.
8. Serve the burritos warm, with extra salsa and lime wedges on the side for dipping.